Apple Cider
Vinegar
Mackerel in
Vinegar
·
Fillet the fish. Dry them by dredging with flour.
·
Fry in corn oil until golden. Leave to cool.
·
Put a layer of the fish into a bowl, sprinkle with sea
salt and raw sugar then another
layer of fish and so on until all is used.
layer of fish and so on until all is used.
·
Slice an onion
thickly, put this over the top layer, sprinkle with pepper.
·
Cover with cider vinegar. Leave in a cool place for
two or three days.
·
Taste the vinegar adding more raw sugar if needed.
Rollmops
·
Soak herring fillets in brine, just as for pickled
onions, with 75g sea salt to each 575ml of water.
·
Add 2 tbsp of
apple cider vinegar to each 575ml. leave them for hours in a cool place.
·
Then replace the brine with apple cider vinegar with
25g sea salt per 575ml, and leave for a further twelve hours.
· Finally wrap each fillet round some shredded onion and
fasten the tail with a cocktail stick.
· Put in fresh cider vinegar with some herbs or spices,
especially paprika and bay leaves.
· They will keep for four weeks or much longer in the
fridge.
English Mustard
- Instead of mixing powdered mustard with water, use cider vinegar.
- Allow the mixture to stand for about half-an-hour to develop the flavor.
- Mustard tastes better and keeps longer this way.
