Spice Matjessill

Name: Spice Matjessill
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 ml Red wine vinegar; 100 g Sugar; 2 Bay leaves; 6 Carnations; 1 TEASPOON Juniper berries; 6 Allspice seeds; 1 TEASPOON white peppercorns; 2 TABLESPOONS Aquavit; 2 red onions; 500 g Matie's fillets

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 ml Red wine vinegar
100 g Sugar
2 Bay leaves
6 Carnations
1 TEASPOON Juniper berries
6 Allspice seeds
1 TEASPOON white peppercorns
2 TABLESPOONS Aquavit
2 red onions
500 g Matie's fillets

Directions

1
Bring vinegar, 200 ml water, sugar, bay leaf and spices to the boil until the sugar is dissolved. Stir in Aquavit and let the brew cool down.
2
Peel onions and cut them into thin rings. Rinse the maties cold, dab dry and cut into pieces about 3 cm wide. Divide the maties and onion rings into one large or two small preserving jars.
3
Cover with the stock. Close the glasses well and let them steep in the refrigerator for at least 2 days. Tastes good on brown bread and with boiled potatoes.