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Traditional Pickled herrings -Syltede Sild


  • 4 salted herring fillets
  • 4 dl. vinegar (3/4 pint)
  • 3-4 tablesp water
  • 100-125 g. sugar (abuot 4 oz )
  • 1 1/2 tablesp. whole allspice
  • 1 tablesp. Colemans mustard
  • Small piece of horseradish
  • 1 small carrots, finely sliced
  • 3 pieces whole ginger
  • 1-3 bay leaves
  • teasp. white peppercorns
  • 2-3 red onion
  • dill


Soak the herrings in water or milk for 8-10 hours, or until as salty as desired. Boil up the remaining ingredients ( excepting the onion and dill), in the water and vinegar and cool. Cut the herring fillets slantwise into about 1 inch pieces and cover with the cold liquid.Leave for 24 hours. Decorate with finely sliced onion rings and chopped dill before serving.

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Recipes from Denmark

Recipes from Denmark show the influence of how locally sourced foods in Denmark were preserved for the long, cold winters. The delicious pickles and preserves, the smoked meats and bacons, for which Denmark is justifiably famous

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