Herring ambassador in mustard sauce. How to pickle a herring to get a good result? Homemade recipes

18.04.2020

How to salt herring at home tasty and fast? Let's look at nine step by step recipes pickling herring - from classic to pickling in pieces in mustard brine.

Salted herring is a welcome guest on everyone's table, popularly favorite dish... Simple, tasty and nutritious. The fish is served separately in the form of chopped pieces with onion rings, used as a filling for pancakes, an addition to boiled potatoes, a component of vinaigrette. The most popular salted fish dish is herring under a fur coat. Simply delicious!

To make the herring under a fur coat delicious, use home-salted fish. This is the best way to protect yourself from over-salted or stale store food of questionable quality.

How to prepare herring for pickling

The best way defrosting herring - natural, without the use of water baths and microwave ovens. Remove fish from freezer and refrigerate overnight or 5-6 hours. To prevent the smell from spreading through the chamber, cover the herring dish with a tight lid.

When thawed, the blood should be pink or reddish in color. This is a sign of fresh herring. A dark brown liquid and an unpleasant odor are evidence of product deterioration.

Before cooking, rinse the herring thoroughly (preferably several times), be sure to remove the gills so that it does not taste bitter. Place it under running water again and dry the fish with paper tea towels. Whether to gut or not is up to you. Traditionally, whole salted herring is considered more delicious. Salting takes a long time (up to 3 days). A gutted fish with entrails removed will be salted in a few hours.

If caviar is caught, do not rush to throw it away. The article presents a recipe delicious salting herring caviar.

Classic salting recipe

Ingredients

Servings: 10

Herring 5 pieces
salt 5 tbsp. l.
sugar 1 tbsp. l.
water 1.5 l
Bay leaf 4 sheets
black pepper, coriander taste

Per serving

Calories: 217 kcal

Proteins: 19.8 g

Fats: 15.4 g

Carbohydrates: 0 g

45 minutes Video Recipe Print

Preparing the pickle. I add sugar, coriander, black pepper, lavrushka and salt to the water. I send the pan to the stove. Bring to a boil and turn off the burner.

I remove the brine from the stove. I put it to cool down to 30-40 degrees.

I carefully stack the herring in 3- liter jar... I pour in the brine cooled in a natural way. I cover it with a lid.

Lightly salted product will turn out after 2 days of infusion in a cool place. I salted for three days.

Delicious and useful herring home salting ready! Use in the preparation of various dishes.

Recipe for pickling whole herring in brine

Tuzluk is a special saline solution. It can be artificial and natural. I use the first option with the addition of water.

Salting requires accuracy and discipline. The whole herring is salted. Check the surface of the herring for damaged areas before cooking. To salt in a strong saline solution, the skin of the fish must be whole. Otherwise, you will end up with an inedible oversalted product that will have to be thrown away. Be careful.

Ingredients:

Water - 1 l,
Herring - 500 g,
Salt - 6-7 large spoons
Egg - 1 piece.

How to cook:

Preparing brine. I bring a liter of water to a boil. I turn it off.
I add salt. I'm not in a hurry. I put in small portions until the dissolution stops. To check if the brine has reached a sufficient degree of salinity, I omit a raw egg... Pops up? Fine. Let the brine cool.
I remove the gills of the thawed fish. I transfer it to a deep plate.
I immerse the herring in the cooled brine. I leave it on the table for 60 minutes. After an hour I put it in the refrigerator for 1 day. Serve on the table after catching a fish from brine.

Salting in brine pieces (lightly salted recipe)

Ingredients:

Herring - 2 pieces of medium size,
Onion - 1 head,
Vegetable oil - 1 large spoon,
Salt - 1 large spoon
Water - 0.5 l.

Preparation:

I wash the fish. I remove the tail, head and fins with scissors. I cut it into pieces with a knife. Butcher the herring and remove the entrails. I carefully examine each piece, carefully wash.
I put it on a plate with napkins. I get rid of excess moisture. I dry it.
Preparing the pickle. In a warm boiled water I dilute a tablespoon of salt until dissolved.
I put fish particles in a liter jar. I'm ramming. I peel the onions and cut them into rings. I add to the herring.
I pour brine at room temperature. Add vegetable oil on top, as in the salmon salting recipe.
I close it with a lid. I leave it in a cool dark place for 24 hours. A day later, I send it to the refrigerator for additional salting. Cooking time - 1 day.

Cooked herring is best eaten right away. Salting with onions does not imply long-term storage.

The simplest and fastest recipe

Ingredients:

Herring - 2 carcasses,
Sugar - 1 large spoon
Salt - 1 tablespoon
Ground black pepper - 5 g
Bay leaf (chopped) - 5 g.

Preparation:

I gut the fish carefully. I remove the insides, take out the gills, remove the head.
I collect clean water in a deep bowl. I send the herring there for 60 minutes.
I am preparing a mixture of sugar, salt, pepper and chopped lavrushka.
I catch a fish out of the water. Get rid of excess moisture with paper towels.
I rub the fish evenly with the prepared mixture.
I put it on a plate. Gently wrap with cling film. I leave it on the kitchen table for 80-120 minutes.
I cut the finished herring into pieces. Refuel vegetable oil and vinegar. Serving on the table.

Salting video

Spicy pickling of herring with mustard

Ingredients:

Herring - 1 kg,
Mustard powder - 1 teaspoon
Water - 1 l,
Black pepper - 5 peas,
Salt - 4 large spoons
Bay leaf - 2 pieces,
Carnation - 4 things,
Coriander (grains) - 5 g.

Preparation:

I put the pre-peeled and gutted herrings in a large plastic container.
Preparing the marinade. I add salt to a saucepan with water, the rest of the spices (except for mustard powder). I boil for two minutes. I remove it from the stove. I add mustard powder. I stir it. I put it to cool.
I pour the cooled marinade over the fish. I put it in the refrigerator for 2 days.

How to salt herring in a jar in a special way

I offer exquisite recipe, in which you can pickle herring by adding lemon juice, garlic and carrots. The preparation is a little more difficult than usual, but the taste is excellent. Give it a try!

Ingredients:

Fresh frozen herring- 1 large fish,
Onions - 1 piece,
Lemon is half
Carrots - 1 piece,
Garlic - 2 small cloves
Bay leaf - 3 pieces,
Allspice - 3 peas,
Sugar - 1 teaspoon
Salt - 3 small spoons,
Mustard powder - 1 teaspoon.

Preparation:

I expose the herring to defrost.
Peel and cut onions and carrots into thin pieces (half rings and rings).
I pour boiling water over half of the lemon. Cut into thin slices, remove bones.
I peel the garlic and cut it very thinly. I recommend taking two cloves to lovers of sharper fish.
I remove the fins and tail and cut off the head. Moving on to the insides. Gently take out, cut the herring into even parts. I wash it under running water.
TO mustard powder add black pepper and salt. For piquancy, I put a small spoonful of granulated sugar.
I take glass jar... I spread the ingredients in the following order: a piece of onion with carrots, pieces of lemon, cloves of garlic, one bay leaf, a mixture of spices, 4 pieces of herring. I repeat it several times.
I put the jar in the refrigerator for 2 days.
Ready dish I spread it out of the can. Season with vegetable oil. This recipe can be used to salt mackerel.

To distribute the juice from the food evenly, shake the jar. 2-3 times are enough during cooking.

Video recipe

Bon Appetit!

Express salting herring in 60 minutes

Guests are in a hurry for a treat, and you want to serve pickled herring on the table? Don't panic. Use the above recipe if cooking in a limited time. The fish will be lightly salted, but tasty.

Ingredients:

Peeled pieces of herring - 300 g,
Salt - 2 large spoons
Water - 500 ml,
Dill - 1 bunch,
Sugar - 1 small spoon
Bay leaf - 1 piece,
Bow - 1 medium head,
Vinegar, vegetable oil - to taste.

Preparation:

Stir sugar and salt in boiled water (40-50 degrees).
I transfer the fish particles completely peeled and ready for cooking into glassware... I fill it with light brine.
I throw in the dill and bay leaf.
After 60 minutes, I catch fish pieces. I add vinegar with vegetable oil. I put onion next to it, cut into half rings.

That's all. The cooking process is simple and unsophisticated.

How to salt herring caviar

A delicious and simple recipe for salting caviar for sandwiches. Cooking does not require a lot of time and extra effort.

Ingredients:

Herring caviar - 300 g,
Water - 300 ml,
Vegetable oil - 1 large spoon
Bay leaf - 1 piece,
Salt - 1 large spoon.

Preparation:

I defrost the caviar.
I mix water with salt. Add sunflower oil... I mix it again.
I spread the caviar on the bottom of the pan. I pour in the ready-made brine, add lavrushka. I close the pan with a lid and send it to the refrigerator overnight. To obtain a pronounced salty taste I leave it for 1-2 days.
In the morning I take the dishes out of the refrigerator. I take the product out of the brine and use it in making sandwiches.

Recipe for salting caviar without vegetable oil

Ingredients:

Caviar - 500 g
Water - 500 ml,
Salt - 2 large spoons
Lemon is half of the fruit,
Bay leaf - 1 piece.

Preparation:

V warm water add salt. I stir it.
I transfer the herring caviar to the bottom of the container. I add lavrushka and fresh lemon slices. Pouring on top salted brine... I close it with a lid.
I put the container in the refrigerator. Cooking time - 24 hours.

The benefits of herring and caviar

Herring in brine is a rich source of easily digestible protein, a storehouse of beneficial Omega-3 acids. Eating fish in reasonable amounts is a good prevention for cardiovascular disease. Pieces of herring are rich in various vitamins (A, D, several representatives of the B-group). Herring caviar contains many useful substances, including selenium, iodine, sodium, magnesium.

A contraindication for the use of salted foods (caviar and fish) is the presence of diseases associated with the kidneys and liver. The high salt content is the reason for the increase in the volume of drinking water, therefore it is better to avoid highly salted foods for people suffering from edema.

Salt the herring correctly, eat in moderation and be healthy!

Now you can find literally everything in the store. But the strange thing is: the more choice, the less likely you are to buy a really high-quality product. Even democratic salted herring can be stuffed with preservatives for better preservation and pleasant presentation... Well, it's time to go to the fish store for fresh frozen fish, and we will tell you how to salt herring so that it turns out to be both tasty and healthy.

When choosing herring, inspect the carcass for skin integrity. If you salt in pieces, then there will be nothing wrong, but for salting carcasses, an intact skin is very important - the fish may be oversalted. Of course, it is better to take ocean herring, large, fatty. And defrost it correctly: on the bottom shelf of the refrigerator, without speeding up the process with hot water and a microwave. Let it thaw slowly.

There are many options for how to salt herring, but they are all divided into two types: salting with whole carcasses (slow) and salting in pieces (fast, and sometimes super-fast method). Let's start with the quick ones to try it out quickly.

Dry salting of herring

Ingredients:
2 large herrings,
1 tbsp Sahara,
1 tbsp rock salt,
1 tsp ground black pepper,
1-2 bay leaves.

Preparation:
Remove the head and gills from the thawed herring, remove the entrails and put the carcasses in a saucepan of cold water for an hour. Combine salt, sugar, pepper and chopped bay leaf. Remove the fish from the water, remove excess moisture with a paper towel and rub with the resulting mixture inside and out, wrap in plastic wrap and leave at room temperature for one and a half to two hours. Peel the finished herring from excess salt, cut into pieces and mix with chopped onion rings and vegetable oil.

Another way of dry pickling, but it will make you wait longer for the result

Dry salted herring with a whole carcass

Ingredients:
1 uncut herring
1 tbsp coarse salt
1 tsp Sahara,
½ tsp ground black pepper.

Preparation:
If you want to salt more herring, increase the amount of spice accordingly. For thawed fish, remove only the gills. You don't need to cut off your head and gut. Rinse the carcass and pat dry with a paper towel. Rub the fish with a curing mixture, add salt to those places where the gills were. Wrap the carcass in several layers of cling film and put in the refrigerator for two days.

Classic recipe salting in brine

Ingredients:
2 fresh frozen herrings,
1 liter of clean water
200 g rock salt
1 tbsp Sahara.

Preparation:
Defrost the fish in the refrigerator, remove the gills and rinse. Prepare the brine: in hot water dissolve salt and sugar, bring to a boil and cool. Important - the fish and the brine must be at the same temperature. Place the fish in a glass or enamel bowl, fill with brine, cover with a plate and set the oppression. Keep the dishes with fish at room temperature for a couple of hours, and then refrigerate. if you love lightly salted herring, soak the fish in the brine for a couple of days, if you prefer a more pronounced taste, salt the herring for 3-4 days.

This recipe can be modified and cooked in a spicy brine.

Herring of spicy salting

Ingredients:
2 large herrings,
1 liter of clean water
3 tbsp with a heap of rock salt,
1.5-2 tsp Sahara,
10 black peppercorns,
10 allspice peas,
4-5 bay leaves,
5 carnation buds.

Preparation:
Thaw fish, remove gills and rinse. Dissolve salt and sugar in water, add all the spices and put on fire. Boil, let it simmer for a bit and remove from the stove. Cool the brine to room temperature and pour over the fish. Set the oppression, leave it on the table for an hour, then put it in the refrigerator. The fish is ready in two days. You can store it for no more than a week.

Pickling herring in a spicy brine with mustard

Ingredients:
1 kg of fresh frozen herring,
1 liter of water
4 tablespoons salt,
5 black peppercorns,
4 carnation buds,
2 bay leaves
1 tsp coriander seeds,
1 tsp dry mustard.

Preparation:
Place the prepared fish in a salting container. For this type of salting, the fish must be gutted. Dissolve salt in water, add all spices except mustard and boil. Let it simmer for a couple of minutes, add mustard and remove from heat. Pour the cooled brine over the fish and refrigerate for 2-3 days.

Herring in a bank

Ingredients:
2 fresh frozen herrings,
1 onion head
1 tbsp salt,
1 tbsp vegetable oil,
500 ml of water.

Preparation:
Defrost the fish, gut, remove the fins and cut into slices. Cut the onion into half rings. Place the pieces of herring in the jar, shifting the onions. Prepare the brine: dissolve the salt in warm water and cool. Pour the fish into a jar, pour vegetable oil on top, close the lid and leave in a cool place for a day. Then refrigerate for another day.

Ingredients:
2-4 herring carcasses,
2 tbsp coarse salt
1 tbsp Sahara,
4-6 pcs. bay leaf,
10-15 peas of allspice,
2 lemons.

Preparation:
Fillet the thawed fish and remove the skin. Cut the lemons into slices. Place the fish fillets in a deep glass or plastic dish, shifting with lemon slices and sprinkling with salt, sugar and spices. Cover with a small plate, set the oppression and refrigerate for a day. Then put the bottom layers of fillets on top, and put the top ones on the bottom, put them under oppression again and keep them in the refrigerator for 2-3 days.

These are just a few options for how to pickle herring. You need to serve salted herring by spreading the pieces on a platter, shifting the thinnest rings of onions (preferably red or blue), transparent lemon slices and sprinkling with herbs. Instead of lemon, you can take vinegar and lightly sprinkle herring with it. It remains to boil the potatoes, cut the black bread, put a fat slice of herring on it ... Mmm ...

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

An appetizer for the festive table - herring in mustard sauce... Pouring recipes with lemon juice, aromatic spices, apple.

Salted herring in all its forms is good on its own with rings of fresh crispy onions and hot boiled potatoes or a slice of fragrant Borodinsky. But today I propose to try very interesting option cold appetizer- Let's cook delicious herring in mustard sauce. The recipe is very simple and everything is done quickly, it is only advisable to wait a few hours for the dish to marinate.

I advise you to buy salted herring for this snack with a whole carcass (preferably barrel salted), and not cut in vacuum packages. In the first case, the fish turns out to be much tastier and more aromatic. Onions can be used not only white, but also red (this is even better) - it is sweeter and softer. If you don't have any grain mustard on hand, don't worry - replace it with the one in the refrigerator.

salted herring - 1 piece
onions - 2 pieces
vegetable oil - 3 tablespoons
lemon juice - 2 tablespoons
- 1 tbsp.
sugar - 1 tsp

The recipe for this simple and delicious cold appetizer includes salted herring(from light to strong-salted - whichever you prefer), onions, vegetable oil (I like it with refined sunflower), lemon juice, mustard seeds and a little sugar. In general, the proportions of the ingredients used in this recipe are not so important, so you can safely add more or less of this or that product.

We fille the salted herring, that is, we remove the skin, intestines and bones. Pay special attention to the small bones, which most often remain in the fish pulp.

Cut the herring fillet across portions.

Now we quickly make the sauce, for which we mix mustard, sugar, lemon juice and vegetable oil in a container of a suitable volume.

Put pieces of salted herring in mustard sauce and mix everything thoroughly.

We clean and cut onions into thin enough rings, put them with the rest of the ingredients.

We mix everything, close the bowl with a lid and send our fish to exchange tastes and aromas in the refrigerator for at least a couple of hours.

That's all, the herring in mustard sauce is ready - it's time to taste it.

I'm just convinced that those who like salted fish will definitely like this appetizer. Cook for health, friends!

Recipe 2: herring in sauce at home

Herring, pickled in pieces in a jar for this home recipe, will be ready in a day. The resulting snack can decorate both everyday and festive tables. The salting process is carried out in a liquid marinade.

Herring is the most affordable and popular fish in many countries of the world. This is a rather versatile product that you cannot cook for a side dish, it goes well with everything. But the best company is green onions and potatoes in any form. We often buy herring already pickled, but if there is a desire, this recipe can be realized at home, it will be even tastier and cheaper.

Add mustard seeds and various spices to the marinade. We immediately cut the fish into fillets, cut into pieces and transfer to a jar along with chopped lemon. Prepared in the evening, in the morning you can already try.

frozen herring - 1 pc.
mustard seeds - 1 tsp
lemon - ½ pc.
laurel - 3 leaves
allspice peas - 4 pcs.
cloves - 1 bud
dry dill - to taste
ground salt - 1 tbsp. l.
sugar - 1 tsp
vinegar 9% - 2 tbsp. l.
purified water - 300 ml.

Pour all the spices that we need immediately into the pan for making the marinade, sugar and salt too. You have the right to vary the types of spices and their quantity to your taste.

Take ordinary table salt, but not iodized (it will give the pulp a specific taste, make it softer, not elastic).

Wipe the fish dry with a paper towel. We cut off the lateral fins, cut off the head, carefully pull the eggs out of the abdomen, discard the rest of the insides. We clean the abdomen, wipe it with a napkin. Separate the fillet from the bone. It is better to do this by cutting the carcass with a sharp knife along the spine.

We take out, if possible, all the bones from the fillet. If desired, you can remove the skin from the surface by prying it from the side with a sharp knife. Cut into pieces. Cut the lemon into half rings. Put pieces of herring and lemon in a glass jar. If you like caviar and milk extracted from the belly, put them also in a container for salting. Then we prepare the marinade.

Pour water into a saucepan with spices. Be sure to find mustard seeds, which are a great spice for many marinades. So, in our saucepan - mustard seeds, allspice peas, laurel, cloves. We turn on the fire and wait for the marinade to boil, boil it over low heat for five minutes.

We put the marinade in a cool place and wait for it to reach room temperature. And only then we fill them with herring with lemon. If you pour it over with hot marinade, the fish meat will be semi-cooked.

We close the lid and refrigerate for a day, at least 16 hours, if you can't wait to taste the delicacy. After a while, we open the jar, put the herring on the herring. The lemon in the filling turns out to be tasteless, you can not eat it and throw it away. It fulfilled its main function - it gave the fish pulp a slight acidity, a lighter shade, and eliminated the specific herring smell.

Slightly pour the fish with aromatic vegetable oil, sprinkle with chopped green onions, or half rings of chopped white, pre-pickled onions. Such a herring appetizer will appeal even to those who do not eat this fish. It smells good and tastes original.

Recipe 3: homemade herring in mustard sauce

Salted herring - 2 pcs.,
Bulb onions - 2 pcs. medium.
For the sauce:
Sugar - 3 tbsp. l.,
Mustard "Russian" - 100 g,
Vinegar 9% - 4 tbsp l.,
Vegetable oil - 100 ml.,
Water - 100 ml.

We butcher the herring, peel it, etc. - cut them into pieces. We also clean the onions and cut them into rings. Prepare the sauce. In a bowl, mix sugar, mustard, vinegar, water, add rast. oil, mix well. We will definitely try. !!! If something is missing to your taste, add, for example, water, vinegar, or maybe someone wants to add salt. The sauce should not be very bitter, but taste good.

Put the onion into the container.

Then pieces of herring.

And again the bow.

Fill with mustard sauce, pressing a little.

Then for some reason I wanted to mix everything, who basically needs these layers, but I know for sure that the herring and onion are completely in mustard sauce.

I send it to the refrigerator for 1.5 - 2 days.

Result, a delicious herring in mustard sauce is ready !!!

We put it on a plate and serve.

Recipe 4: mustard herring (step by step)

The appetizer turns out to be unusually tasty - herring in mustard filling! I highly recommend cooking! This appetizer is perfect not only for your festive table, but also for lunch or dinner with boiled potatoes. I advise!

slightly salted herring - 2 pcs.;
onion - 1 pc .;
homemade vegetable oil - 6 tbsp. l .;
vinegar 9% - 2 tbsp. l .;
French mustard (beans) - 2 tsp;
a mixture of peppers to taste;
sugar - 1 tsp;
green onions - 0.5 bunch.

Peel the herring, separate the fillet from the bones.

Cut into small pieces and place gently on a dish.

Prepare the sauce: pour vegetable oil into a deep bowl, add French mustard.

Pour vinegar here, add sugar and a mixture of peppers (or just black ground pepper). Mix everything well until a sauce is formed (the consistency is like liquid sour cream).

Peel the onion and cut into thin half rings. Place the onion on top of the herring.

Pour the prepared mustard sauce over the herring and onion.

Sprinkle chopped on top green onions and place the herring in the refrigerator for 2-4 hours. That's all! Wonderful, very delicious herring ready in mustard filling, you can serve it to the table and delight your loved ones and guests!

Recipe 5: herring in a pot at home

Delicious herring for your everyday and festive table.

slightly salted herring fillet - 300-400 g
onion - 1 piece
unrefined sunflower oil - 3 tablespoons
granular mustard (French) - 1 tsp
sugar - 0.5 tsp
vinegar 9% - 1 tablespoon
pepper mixture - to taste

Cut herring fillets into slices, put on a plate or in a herring bowl.

Put onions cut into half rings on the herring.

Topping: mix sunflower oil with mustard, vinegar, sugar and pepper mixture.

Pour over the herring with filling and place it in the refrigerator for 2-3 hours, then serve. Very tasty!

Bon Appetit!

Recipe 6, step by step: herring in mustard sauce

Herring is a very popular snack for any table, be it weekdays or holidays. On weekdays, you can simply boil potatoes in uniforms and serve them with such a herring, and for a festive table put the herring in a beautiful herring and put on the table. Each guest will decide for himself how he will eat such herring.

Salted herring 1 pc.
Bulb onion 1 pc.
Granular mustard 1 tbsp
Russian mustard 1 tbsp
Sugar 1 tsp
Lemon juice 0.5 tsp
Sunflower oil 3 tbsp

The herring needs to be disassembled first. Remove the head and entrails. Separate the skin, which we don't need.

Also cut off the fins and take out the ridge. Then cut the fillet into pieces.

Cut the onion into rings.

Put pieces of herring in a jar and shift them with onions.

For the sauce, mix mustard with butter and lemon juice, add sugar.

Pour the herring and put the jar in the refrigerator for at least 12 hours.

After that, serve the herring with whatever your heart desires.

Bon Appetit!

Recipe 7: herring with mustard and apple sauce

If you've tried both and, and herring pate, and pickled herring, then be sure to try herring with mustard sauce. This appetizer turns out to be incredibly aromatic, filled with all the bouquets of flavors: sweet, salty and sour with a spicy hint of green onions. It is best to serve the herring with the sauce after 24 hours so that the fish pieces can absorb the flavor of the sauce.

1 lightly salted herring
1 green or yellow apple
1 tbsp. l. mustard
1 tsp lemon juice or 0.5 tsp. 9% vinegar
3-4 stalks of green onions
1 tbsp. l. soy sauce

Let's start our recipe by peeling the apple. To do this, cut the fruit into four parts and cut the seed pods from them. Rinse and cut into small cubes or grate with large cells in a deep bowl. Apple will definitely choose sour varieties.

For home salting, chilled Atlantic or Pacific herring is best.
We have a separate discussion on how to choose fish. Study it carefully and in no case buy a herring without a head or fins. Often they are cut to hide product spoilage. It is better to take a whole fish and cut it yourself if necessary.
Frozen fish should not be defrosted in the microwave or placed in warm water. Defrosting should be natural: place the herring on a plate and refrigerate until thawed.
Do not use iodized or too fine salt for pickling herring. The first distorts the taste, and the second is easy to overdo.

it classic way... Ideal for pickling whole herring.

Ingredients

2 herring;
1 liter of water;
2 tablespoons of salt;
1 tablespoon sugar
3-4 bay leaves;
black peppercorns, allspice and cloves - to taste.

Preparation

Remove gills from fish; they can make the marinade bitter. It is not necessary to gut and peel the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

Get a plastic container or enamel pot with a lid. Put the herring in there and cover with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring from time to time.

Let stand for 3 hours at room temperature, then refrigerate. After 48 hours, you can try.

bit245 / Depositphotos.com

Another way to salt the herring whole, but without water.

Ingredients

1 herring;
1 tablespoon salt
1 teaspoon sugar
½ teaspoon of ground black pepper.

Preparation

The fish must be rinsed. If desired, cut off the head and remove the entrails.

Combine salt, sugar and pepper. Rub the mixture over the fish and wrap it in plastic wrap or seal it in a plastic bag. Place on a plate and refrigerate for 2 days.

Another way of salting whole herring. Mustard gives fish not only a special taste, but also makes it firm and elastic.

Ingredients

2 herring;
1 liter of water;
3 tablespoons of salt;
2 tablespoons of sugar;
1 tablespoon dry mustard
5 bay leaves;
10 black peppercorns.

Preparation

Rinse the fish. Sometimes the herring is kept for 30-40 minutes in cold water to make it juicier. If you leave the fish's head, be sure to remove the gills.

Prepare the brine: put salt, sugar, bay leaves and black peppercorns into boiling water. After 3 minutes, remove from heat and cool.

Pour the herring with cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then put it in the refrigerator for another two days.

Lester120 / Depositphotos.com

For this method, the herring needs to be cut into pieces 2-3 centimeters thick.

Ingredients

1 herring;
1 large onion;
6 tablespoons of vegetable oil;
3 tablespoons of salt.

Preparation

Cut the peeled herring into pieces, and the onion into half rings. Layer fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Leave the herring in the refrigerator for 1.5-2 days.

wawritto / Depositphotos.com

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of giblets and fins and cut the fish into thin pieces.

Ingredients

1 herring;
1 onion;
700 ml of water;
3 tablespoons of salt;
2 tablespoons of vegetable oil;
1 tablespoon vinegar 9 percent
2 bay leaves;
8 black peppercorns.

Preparation

Dissolve the salt in 500 ml of water. Put prepared fish in saline solution and leave for an hour and a half.

Drain and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dissolve the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. After a day, you can take a sample.

In this way, it is better to salt fillets whole or cut into pieces. The herring is tender and very aromatic.

Ingredients

1 herring;
1 lemon;
2 tablespoons of salt;
1 tablespoon sugar
5 bay leaves;
15 peas of allspice.

Preparation

Wash and cut the lemon into thin slices. Butcher and chop the herring.

Lay the fish and lemon in layers in a glass jar or plastic container, sprinkling with salt and spices. Cover with a smaller plate and place something heavy on top.

Refrigerate for 24 hours. Then stir and wait another day. Then serve.

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This recipe makes a ready-made snack. Only a piece of Borodino bread can complement it.

Ingredients

2 herring;
2 medium onions;
1 small carrot;
1 lemon;
3 tablespoons of salt;
6 tablespoons of sugar;
10 bay leaves;
10 black peppercorns.

Preparation

Wash the lemon and cut into slices. Peel and grate the carrots. Peel the onion and cut into rings.

Put herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in layers in a glass jar. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour vegetable oil over the herring.

Preparation

Fillet the herring. Dissolve salt and sugar in hot water. Cool it down. Place the fish in a glass dish and cover with brine. Add bay leaves and chopped dill.

After an hour and a half, drain the brine, add the onion chopped in half rings and fill the herring with vinegar and vegetable oil. After another half hour, the fish can be served at the table.

Do you know other original ways of pickling herring? Share recipes in the comments.

Salted herring is a favorite Russian snack, and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we decided to devote today's conversation.

Each chef has his own favorite way of salting herring, but before we share them, I would like to tell you a few tricks that will make the fish especially tasty.

Which herring to choose for pickling

Naturally, the taste of the finished snack depends a lot on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by the thick back. The fact that the fish recently appeared on the counter and is excellent for salting can be understood by its silver color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are tears or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of pickling herring

Salt preferably medium-sized carcasses;
If you could not find chilled fish and you took frozen fish, then before cooking it should be thawed, but not in water or in microwave oven and in the refrigerator.
Before salting, it is not at all necessary to gut the fish, but it is necessary to remove the gills.
Iodized salt is not recommended for pickling.
The herring should be salted in a plastic or enamel bowl with a tightly sealed lid.
We recommend storing the finished product only in the refrigerator.

After you have chosen the right herring and prepared everything you need for pickling, you can proceed to the main stage.

Salting herring in brine

You will need:

herring - 2 carcasses,
salt - 2 tbsp. l.,
sugar - 1 tbsp. l.,
vegetable oil - 1 tbsp. l.,
water - 1 l.

Cooking method

My fish. We remove the gills. If desired, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
Dissolve salt and sugar in water. Bring to a boil.
Add vegetable oil to the cooled brine.
Fill the fish with brine. We close the lid. We put it in the refrigerator.
After 3 days you can try it! Don't forget to sprinkle the rings on the herring before serving. onions You can also drizzle the fish with lemon juice or vinegar.

Spicy salted herring recipe

You will need:

herring - 2 carcasses,
salt - 2 tbsp. l.,
sugar - 1 tbsp. l.,
bay leaf - 2 pcs.,
black pepper - 5 peas,
cloves - 3 buds,
water - 1 l.

Recipe for the occasion::

Cooking method

My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
Pour water into an enamel pot. We add all the listed spices. Bring the brine to a boil.
We put the fish in a dish suitable for salting.
Fill with cooled brine. Cork tightly. We remove the fish for 3-4 days in the refrigerator.
After the specified amount of time, gut the fish. Cut into pieces. Put it on a plate and serve!

Another way of salting

You will need:

herring - 2 carcasses,
vegetable oil - 3 tbsp. l.,
vinegar essence - 1 tbsp. l.,
salt - 1/2 tbsp. l.,
black pepper - 11 peas,
bay leaf - 3 pcs.,
water - 250 ml.

Cooking method

Remove the gills from the herring. Wash her well.
In an enamel saucepan, mix all the spices and pour in the water. Bring to a boil.
Pour vinegar into the cooled brine.
Put the fish in the marinade and leave for 5 hours at room temperature. After the indicated time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. Then you can try, after gutting the fish, cutting into pieces and sprinkling with onion rings.

How to quickly pickle a herring

You will need:

herring - 2 carcasses,
water - 1 l,
salt - from 200 to 300 g,
spices (bay leaf, black pepper) - to taste.

Cooking method

My herring carcasses. Not gutted.
Bring the water to a boil. Gradually add salt to the boiling water until it settles to the bottom of the pan.
Add your favorite spices to the prepared brine, if desired. We are waiting for it to cool down.
Fill the fish with brine.
We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
Before serving, we wash the finished fish with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour with a little vegetable oil.

Express salting of herring

If guests have promised to come to you in the evening, then you can pamper them with a herring salted in the morning. (Recipe is only suitable for salting Atlantic herring.)

You will need:

herring - 2 carcasses,
salt - 1 tbsp. l.,
sugar - 1 tbsp. l.,
ground black pepper - 1/3 tsp.,
crushed bay leaf.

Cooking method

Gut the fish, remove the gills and head. We rinse. We put it in cold water for an hour.
We mix the listed spices.
We take the fish out of the water. Dry with paper towels. Rub with a spicy mixture.
We wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready for consumption.
Chop ready-made fish and fill with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

herring - 2 carcasses,
black pepper - 8 peas,
cloves - 3 buds,
bay leaf - 2 pcs.,
salt - 2 tsp.,
coriander seeds - 1/2 tsp.
water - 200 ml.

Cooking method

In an enamel saucepan, mix the prepared spices. We pour in water. We put on fire and bring to a boil.
Gut the herring, remove the head and gills. Divide into small pieces. We put it in a glass or plastic container.
Fill the fish with cooled brine. We put it in the refrigerator for 2 days.
After the indicated time, the fish is ready for consumption. Put it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Bon Appetit!

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