Yooper Food

Other Pickled Foods

Eggs, Pickled

• 16 eggs
• 1 quart vinegar
• ½ oz. Jamaica pepper
• ½ oz. ginger

Boil the eggs for 12 minutes, then dip in cold water, and remove the shells. Put the vinegar and the pepper into a saucepan, and simmer for 10 minutes. Place the eggs in a jar, and pour the hot seasoned vinegar into the jar. When they have cooled, seal the jar. Ready to eat in a month.

Eggs, Pickled the Easy Way

• 6 eggs, hard boiled
• 2 cups cider vinegar
• ½ cup sugar
• ½ cup water

Heat until the sugar is dissolved. Fill a jar with peeled hard-boiled eggs. Pour the mixture over the eggs. Seal and chill 2-3 days, or longer for flavor.

Eggs, Spicy Pickled Eggs

• 12 hard-cooked eggs
• 3 cups cider vinegar
• 2 cups water
• 1 medium onion, thinly sliced
• 1 tbsp. peppercorns
• 1 tbsp. whole allspice
• 2 tsp. ginger root, finely chopped
• 1½ tsp. salt
• 1 tsp. cloves, whole
• 3 bay leaves

Combine all of the ingredients except the eggs in a saucepan, and bring the solution to a boil, then lower the heat to simmer. Simmer gently for 8-10 minutes, and strain. Pack eggs in sterilized jars and pour in the hot solution. Seal jars, cool, and then refrigerate. Use in 4-5 days.

Herring, Pickled

• 12 milch herring
• 4 large onions
• 2 lemons, sliced
• 2 tbsp. black peppers
• 2 tbsp. mustard seed
• 12 bay leaves
• 1 tbsp. sugar
• 3 cups vinegar

Soak the herring in cold water overnight, drain, and remove entrails, reserving the milt. Skin and bone them, and remove the head. Run the knife down the center of the back and remove skin working towards the tail. Separate meat in two

Milt - The reproductive glands of a male fish.

parts, or filets, scraping off backbone in one piece through opening at back, picking out side bones. Place herring in crock in layers, with sliced onion, lemon, a few pieces of bay leaf, a sprinkling of mustard seed, and peppers. Mix and mash the milt with the sugar, add a little vinegar to thin, strain through sieve, add the rest of the vinegar. If vinegar is too strong, dilute it with water and pour over herring to cover. Cover jar and keep in a cool place. Will keep a long while.

Herring, Filet of Herring

• 12 milch herring
• 1 large onion, sliced
• 2 tart apples, diced
• ¼ - ½ cup vinegar
• ½ pint cream, sweet or sour
• 1 tbsp. sugar
• 8 whole bay leaves
• 1 tbsp. peppercorns

Soak the herring overnight. Clean, skin, and bone. Cut in large pieces. Put milt in strainer, mash with sugar and few teaspoons of vinegar into jar. Add herring, onion, bay leaves, and peppercorns Add cream and only enough vinegar or lemon juice to make a heavy sauce to cover. Apples may be added before serving.

Note:
If anyone has a recipe for gaffelbiter, would you please send it to me at kenanderson@kenanderson.net

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