Swedish spicy

Ingredients for Swedish spicy

Instructions for Swedish spicy

To prepare the Swedish spicy recipe, please follow these instructions:

The herring must be large and with roe or milk. The gills are cut off and the intestines are pulled out, and the herrings are cleansed by putting them in half water and half vinegar, which is called to bleed them on the day after the silt is thrown off with their hands. Put the herring in a jar of salt and sugar-spice mixture and remember each time the bulb is up, so the fat from the herrings can penetrate through each herring. The herring is packed with head and tail alternately and for each layer, salt a layer of salt mixture. At the top of the jar must be a good layer of salt and then a pressure over. 8 days after the herring has formed make and they can now, if they want the herring really delicious pour 1 bottle of salad oil in addition to the herring. This makes them soft as many like them.