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Rosh Hashanah Danish Herring

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Rosh Hashanah Danish Herring is best made at least 2 days in advance.

This is for 8-12 herrings – I used 1kg herrings
1 cup brown sugar
1 1/2 cup tomato purΓ©e
1/3 cup oil
1/4 teaspoon white pepper
1 teaspoon mustard (this I omitted for Passover)
1/2 cups Granny Smith apples – I like more so I used 3 big apples, peeled and cut into small pieces
1/2 cups brown vinegar
1 diced picked cucumber – I used about 4 or 5 large ones
1/2 cups diced onions (I used a big onion diced)
1/2 cup green pepper chopped (omitted as I don’t eat them)


Rosh Hashanah Danish Herring

Now, this method differs from mine as the original recipe uses whole herrings. I use salted herrings already prepared.
Chop off heads and tails of herrings and remove stomach.
Place in a large bowl of cold water and allow to soak for 18 hours.
Remove skin and fillet the herrings, then cut into pieces.
Mix together the brown sugar, tomato purΓ©e, oil, pepper, mustard (omitted this time) and vinegar.
Place the herring, apples, cucumber, and onion in a bowl and pour over liquid.
Cover and leave overnight to stand.

Bottle and refrigerate – can be kept on a pickling bottle for at least 3 months but will get very tart from the pickling – I have to be honest, it has not lasted more than a week in my home.πŸ‘
Enjoy all and Chag Sameach πŸ”―

Recipe credit: Myrna Rosin (adapted by myself)
Prepared, tried and tested byΒ Hannah Frank Wittβ€Ž

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