No. 1213 — Homemade Kilka-Style Vendace: Two Historical Pickling Methods
English historical translation of Molokhovets recipe No. 1213 from the 1901 Russian cookbook, retaining original methods and measures.
The source observes that vendace dies soon after catching and recommends buying it fresh and cheaply at the end of August, when the historic St Petersburg price could be ten kopecks per hundred.
Wash the fish in several changes of water, rubbing gently to loosen the skin, and drain in a sieve.
Method 1: transfer to a large vessel, scald with vigorously boiling water, stirring carefully to reach all fish, then cool and drain.
Lay in rows in a clean small barrel, layering with bay leaf, optional dill and coarsely crushed allspice.
Cover with cooled spiced vinegar No. 3575, Part II, boiled with salt, bay leaf and thinly cut horseradish.
Leave lightly covered for two or three days until vinegar reaches the bottom, then place an inner board and heavy stone on top for approximately two weeks. Remove the weight and seal the barrel.
Method 2: instead of scalding with water, pour boiling spiced vinegar with salt, bay leaf, dill and horseradish directly over the fish while stirring gently.
Layer in a barrel or jar, cover with the same vinegar, weigh down with a board and stone, then seal the barrel or tie a bladder over the jar.