white Grape Vinegar
Sugar
Robersons Pickling spices
Pilchards cleaned and filleted
‘growe sout’
Gerkhins cut in slices
Onions cut in slices
Once you have filleted you pilchards… lie them in salt for three or four days: Rinse them off and lay them out on dishcloths to dry for a few minutes. I layere them between dishtowels and work from there
The day before.
Depending on how much fish you intend using. Add half a cup of sugar to every cup of vinegar. I used 18 cups of vinegar and only 9 1/2 cups of sugar. The more vinegar you use… scale down on the sugar or it can become to sweet. I taste as I add the sugar. Add pickling spice. ( I added 2 boxes) and boil for about 20 minutes. Then I let the vinegar cool down. Better to make the day before.
I add a piece of gherkin and onion to each piece of fish and roll it up. I dont use toothpicks to seal fish. Takes up to much space and can hurt someone not seeing it. I pack rolled fish into sterilized bottles adding some gherkinss and onions on the layers, and pour cold vinegar mixture over it. It has to stand for at leas 2 weeks before eating… the longer the better.
This recipe I am writing out of my head. But its a recipe given to me by my mom and I have been making it for over 20 years. Baie lekker
Katrina Hentze Sivori
