Recipes with Vinegar

Sauerfleisch

Boil battle it out until tender with Onion, Pepper, cloves and Salt. Take slice into slices and put them in a glass bowl. The vinegar in the water and season, like a little sour, since battle it sucks much of the vinegar. Isinglass in cold water, take

Rib Roast with red cabbage-like dish

Go the rind of, it should be scratched right down to the flesh, especially out at the edges, avoid scratching in the flesh. Rub the meat with salt. Be careful to get salt down between all swords. Jack Laurel leaves down between swords. Put the roast in a ro

Vice's favorite food

Put the ribs in a roasting pan and vegetable seasonings with salt and pepper. Roast them in the oven at 175 degrees for 1 hour. Do while stuffing ready. Arrow and chop onions. Slice the celery and bell pepper into small dice. Saute it in the fat. Add the pinea

Pickled pumpkin with vanilla

Grass tub peeled and cut into appropriate pieces, placed in brine of 10 Gr. salt, 2 dcl vinegar to each l. water in 24 hours. Syrup of ½ l. water, 600-700 gr sugar, 6 TSP of vanilliesukker per kilogram. pumpkin, possibly bruised ginger. Pumpkin clean boi

Parsley soup with porcherede eggs

Came fish bones in a roasting pan, put in a warm oven at 200 ° for 15 minutes. The legs in a pan, the vegetables are cleaned, sauté in oil. Broth and white wine added, some gruel is, covered, for 20 minutes. The broth sifted, boils down and season with salt an

Gretes red herring

Vinegar, sugar and nilliker boil and cool off. Stir in ketchup. Cucumber, Apple and onion chopped into fine cubes and mix in. Sildne cut out and turned over in the bed sheet. Pulls out overnight.

Pickled beetroot (easy)

Never immerse in water, and washed and skurres thoroughly. never immerse in water with a little salt (1 teaspoon full). Boil about 1 hour. Pour the water off. Cold water runs on, skin rubbed off, remember the gloves. Cut into thin slices. Vinegar and s

Salad/Sandwich-dressing

Mix the Mayonaise and water. Who can possibly. Add more/less water, depending on desired consistency. Come on the rest of the ingredients in, but be careful with sennep'en, since there is a big difference between how much it tastes through depending on type.