Salted herring has long been considered the best Russian appetizer. Although they figured out how to salt or marinate it far beyond the borders of our country. Each recipe, and believe me, there are a lot of them, has entered our diet as food for a holiday or everyday table.

Of course, someone will say: why waste time, because you can go and buy. But everyone who salts this fish themselves knows its real taste, and not the store-bought kind, where you can’t tell whether it’s not salted enough, which most often happens, or, on the contrary, it’s over-salted. Therefore, we can conclude: it is best to salt the herring yourself at home.

Smaller fish can be salted whole, you don’t even need to cut it up. If the herring is large, it is gutted and, depending on how salted it is, can be cut into pieces.

The main thing: if you salt the whole herring, remove the gills so that it does not taste bitter.

To get to the recipes I want to tell you about, first let's learn how to choose fish. Not everyone will be able to go and catch her. The easiest way is to buy fresh frozen herring in the store and stuff it with all sorts of different spices.

1. Fatty fish (Atlantic or Pacific) are best suited for salting.

2. It should not be shabby, this suggests that it is already old.

3. Herring eyes should be transparent and slightly bulging, not cloudy.

4. Don’t buy it without a head, because you won’t be able to see whether it’s fresh or not.

5. The gills of the fish are red, and the fins are tightly pressed.

6. Lift the gills a little and smell them; fresh fish have no smell.

I think everyone has an idea why herring is salted. Firstly, it goes as an appetizer to a festive or everyday table, and secondly, it is added to many salads, in particular. Well, thirdly, you can have it simple with potatoes and onions.

Ingredients:

  • Herring – 1 pc.
  • Salt – 200 gr.
  • Water – 700 gr.
  • Bay leaf – 2 pcs.
  • Pepper peas – 6 pcs.
  • Cloves – 2 pcs.

1. First you need to cut the fish. We cut off the head and rip open the belly.

2. We take out the intestines and clean the inside of the black skin. Remove the tail.

3. When the herring is cleaned, rinse it thoroughly and cut it into portions, put it in a container or enamel bowl.

4. We prepare the solution with which we will pour our pieces.

5. Bring the water to a boil and add salt, pepper, cloves and finely chopped bay leaf. Boil for 5 minutes, turn off the gas and cool to room temperature.

6. Pour the resulting solution over our fish to hide it completely.

7. Close the lid and leave for 2 hours.

8. After the time has passed, we take out the fish and put it on the table.

By the way, if you decide to salt the caviar along with the fish, then you need to take it out after 1 hour, otherwise it will be too salty.

Bon appetit!

How to quickly and tasty pickle herring in 30 minutes:

Ingredients:

  • Fresh frozen herring – 2 pcs.
  • Salt – 1 tbsp.
  • Vegetable oil – 2 tbsp. spoons.
  • Onion – 1 pc.

1. First, defrost the fish, remove the head, tail and clean the entrails.

2. We make cuts from head to tail and cover the entire herring with salt (not sparing that the whole herring is covered with it), not forgetting to fill the places where you cut.

3. Place in the refrigerator for 30 minutes. When time has passed, take it out and wash it. Cut into pieces and add butter, chopped onion and eat.

Salt herring quickly at home using a dry method

I offer a good recipe for salting herring in the shortest possible time. Try it, I think you'll like it.

Ingredients:

  • Herring – 2 pcs.
  • Vegetable oil – 1 cup.
  • Salt – 3 tablespoons.
  • Onions – 5 pcs.

1. Cut off the head of the herring, open the belly and gut it.

2. We will do the same with the second fish.

3. Cut along the ridge, pull off the skin, separate the meat from the bone and remove the bones.

If the fish is fresh, the skin pulls off very easily and this herring will be especially tasty.

4. Sprinkle each piece with salt on both sides.

5. Cover with cling film. Leave to salt for 1 hour.

6. Cut the onion into half rings.

7. After the required time, take out the fish, rinse it of salt and let it dry. You can blot it with a paper towel.

8. We cut the fish into portioned pieces and put it in a jar, and put onions between each layer. Fill everything with vegetable oil.

After 2 hours, the herring can be eaten.

A quick recipe for pickling herring in 1 day. How to pickle whole herring?

I think everyone loves herring on the holiday table, and if it also comes with onions, it makes a very good appetizer. I prefer to make this recipe for any holiday. Why is there a holiday, such a herring goes well with potatoes. If you don't believe me, try it yourself.

We will cook the fish in brine, this is a strong brine of salt and water with added spices.

Ingredients:

  • Herring – 2 pcs.
  • Salt – pour in and check. To check, take an egg.
  • Bay leaf – 3 – 4 pcs.
  • Allspice – 7 – 8 pcs.
  • Cloves – 2 – 3 pcs.
  • Water – 800 gr.

1. Slowly add salt to the water and stir well until it is completely dissolved. We throw a raw egg into the brine and as soon as it floats, the brine has become normal. Add the spices and put it on the fire, then cool it.

2. Remove the gills from the fish; you can cut off the entire head. Pour brine over the herring until it is completely covered. Leave for 1 hour at room temperature. Place in the refrigerator for 24 hours.

Another quick recipe for pickling herring in pieces in 5 hours in the refrigerator

Another quick and tasty option, the name of which speaks for itself.

Ingredients:

  • Herring – 1 pc.
  • Salt – 1 tbsp. spoon
  • Water – 200 gr.
  • Black pepper – 11 – 13 pcs.
  • Bay leaf – 3–4 pcs.
  • Cumin - a little on the tip of the knife.

1. First, wash the fish. Then we cut off the head, tail, and clean out the inside. Cut the herring into pieces, approximately 1 cm in length.

2. Place in a jar, between the layers, put pepper and bay leaf, cumin. Dissolve salt in a glass of warm water and pour in our herring. Place in the refrigerator for 5 hours. After the allotted time, we take out lightly salted fish and cook it at our discretion. You can season with onions with vegetable oil and serve.

Which can be prepared at home and served for any occasion - be it a home meal or a festive feast. This recipe is so successful that it can be used as a base for salting any fish, both herring and mackerel. And add as additional ingredients such as coriander, oregano or tarragon.

Lightly salted herring recipe in an hour

The pickling recipe is simple; it does not require any special skills from the cook. The main thing is to prepare the fish (of course, this is not a very pleasant process), and then prepare the brine (it must be strong!) and pour it over the fish. After 1-1.5 it will already be salted and can be served.

You can simply put this fish on a plate and sprinkle it with herbs, or you can prepare a lot of different snacks and salads from it. If desired, the fish can be kept in brine for up to 3-5 hours, then it will have a more salty taste.

Ingredients:

fresh frozen fish (herring) - 1 pc.

salt, finely ground – 2 tbsp. (with top)

sugar – 1 tsp.

water (filtered) – 0.5 l

dried laurel leaf – 1-2 pcs.

allspice – 1-2 pcs.

Preparation:

The most difficult process is cutting the fish. To do this, first of all, we cut off the head of the carcass, cut off the fins, and the tail part. Next, be sure to rip open the tummy and remove the insides. (If you find caviar inside, you can also salt it along with the fish).

We clean the inside of the abdomen from black films.

We wash and dry the processed herring carcass with a napkin.

We dilute sugar and salt in water (we use boiled, cooled or filtered water). Add spices.

Place the fish in a container in one row.

Next, pour in the brine and keep the fish for about 1-1.5 hours in a warm place. If the fish is sufficiently salted during this time, then serve it to the table immediately. That's all, lightly salted herring is ready at home in an hour!

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

Bon appetit!

Delicious herring, with mashed potatoes this is probably the most delicious dinner. We couldn’t stand it and gobbled up the herring that we didn’t have time to finish filming, so we had to make another one to finish filming the video :)
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Salt (30 grams for lightly salted, 50 grams or more for well-salted)
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Onion
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#Herring #herring #herring

Both adults and children love herring. But it is not always possible to buy high-quality salted fish at the market or in a store. And then the question arises: how to pickle herring at home so that it turns out safe and tasty. In this article, I have collected 6 recipes for salting fish (in addition to herring, you can also salt mackerel in this way). These recipes are designed for different amounts of cooking time; the fish is salted both in brine and dry.

When salting, you can optionally add spices that are not in the list of ingredients. Or, conversely, make it without spices, using only salt.

To make the herring tasty when salted, it is important to choose quality frozen fish. Make sure there are no bruises or rusty spots on it. It is advisable that the fish be sold in a continuous layer, and not in individual carcasses. If the fish lies “glued” together with ice, it means it was not defrosted in the store. The skin of the fish should be intact, bones should not stick out. If the carcass is deformed, there is a possibility that this is not mechanical damage, but a decomposition process.

Frozen herring of good quality should be thawed at room temperature, not heated. You can store prepared salted herring for 7 days in the refrigerator. And you can even put it in the freezer, where it will be stored for 2 weeks.

How to pickle mackerel tasty and quickly - .

And with salted herring, prepare one of the most popular salads - herring under a fur coat, but with a twist. Read how to do this.

This herring is salted in brine, which is made not just with salt, but also with spices. Such fish will have a pleasant aroma and a new note of taste. This is a very tasty recipe for salting herring at home, which turns out lightly salted. By the way, this recipe can also be used to salt other fish, such as mackerel.

Ingredients:

  • fresh herring - 3 pcs. (1000-1200 gr.)
  • water - 1.5 l
  • salt - 4.5 tbsp. (with a slide)
  • sugar - 1.5 tbsp.
  • coriander seeds - 1 tsp.
  • allspice peas - 5-6 pcs.
  • black peppercorns - 5-6 pcs.
  • cloves - 1 pc.
  • bay leaf - 2 pcs.

Preparation:

1. According to this recipe, the herring is placed in the brine whole, not gutted, as at the market. It is believed that in this way the fish will be salted more evenly. Accordingly, more salt, water, and time until fully cooked are needed than when salting fillets. The fish must first be defrosted in the refrigerator or at room temperature. The ice should come off on its own. Only then should the fish be washed thoroughly.

2.Now prepare the brine. Herring for pickling can only be filled with cooled brine. Therefore, it is first boiled and then cooled. You need to cook the brine so that the spices can better reveal their aromas; this is a spicy salting. They will be of no use in cold water.

To measure the required amount of water, place the herring in the container in which you will salt it. Add enough water to cover the fish. Drain the water and prepare brine from it. For 1 liter of water you need 3 tbsp. salt and 1 tbsp. Sahara.

3.Pour the brine water into a saucepan, add salt, sugar and spices. You can first crush the spices a little in a mortar to make them more aromatic. Place the brine on the fire. Cook for 3 minutes after the water boils.

4.Allow the brine to cool. Fish should not be poured hot.

5. Pour the cooled brine over the fish so that it is completely immersed in the brine. To prevent the fish from floating up, apply slight pressure. And close the container in which you salt the herring with a lid or film.

You can put 1 tbsp in the cooled brine. vinegar, the fish will turn out even tastier.

6.Place the fish in a cool place for 3 days (in the refrigerator or on the balcony if the temperature there is about 4-5 degrees).

7.After two days, the fish will be lightly salted and can be eaten. On the 4th day the fish will already be medium salted, and on the 5th day it will be heavily salted. You can control when you eat your fish. According to this recipe, the herring turns out very tasty, you just need to be patient and wait for it to be salted.

Salted herring marinated with tea - smoked taste without chemicals

This is an original recipe for pickling herring, which will give the fish a golden color and a light smoky taste. There is no need to use liquid smoke, which is very harmful. The hero of the day in this recipe is black tea bags. The pickling process itself is very similar to the classic one with brine.

Ingredients:

  • frozen herring – 1 kg
  • black tea – 3 bags
  • water - 1 l
  • salt - 3 tbsp.
  • sugar - 2 tbsp.
  • zest of one orange
  • allspice peas - 0.5 tsp.
  • bay leaf - 2 pcs.

Preparation:

1. Prepare the brine (it’s called brine). To do this, brew strong black tea. It’s more convenient to use tea bags, as you don’t have to strain the brine from the leaves. Pour boiling water over the tea.

2.Add spices to hot tea: salt, sugar, allspice, bay leaf. Stir until the salt and sugar dissolve.

3.Allow the brine to cool. Fish should not be filled with hot brine, only cold.

4.While the brine is cooling, remove the insides and head of the fish. Rinse well, paying special attention to the inside of the carcass, where you will need to remove the black film. Place the fish in a container where you will salt the herring.

5.Grate the zest of one orange onto the fish. This ingredient will give an additional pleasant aroma to the finished dish. Grate the zest on a fine grater, removing only the top layer. There is no need to rub the white part, otherwise bitterness will be present.

6. Pour the cooled tea brine over the fish. Place the fish so that the brine covers it as much as possible.

7.Cover your container with a lid or film and place it in the refrigerator for one day. This time is enough for the fish to be well salted and harmful microorganisms to die.

8.After 12 hours, turn the fish over to the other side so that the salting is even.

9.Cut the fish into portions and serve. It will have a very pleasant smell and color.

How to dry pickle herring with mustard?

To prepare such herring, you do not need to prepare brine. Salting occurs using a dry method, that is, fish prepared in a certain way is brushed with a dry mixture of spices. The finished herring according to this recipe turns out to be quite spicy, because it will contain mustard seeds. Spicy lovers will love this option.

Ingredients:

  • fresh frozen herring – 1 kg
  • salt - 2 tbsp.
  • sugar - 1 tbsp.
  • allspice peas - 0.5 tsp.
  • mustard beans - 0.5 tsp.
  • bay leaf - 2 pcs.
  • garlic - 2 cloves

Preparation:

1. First you need to clean the herring from the entrails and cut off the head. Be sure to thoroughly clean the black film inside, it will give off bitterness. Remove the backbone and ribs by trimming the fish from the middle. There is no need to cut it into two parts; the fish will fold like a book. Rinse the carcass thoroughly and pat dry with a paper towel.

Clean the herring and remove the spine

2. Prepare dry marinade. Place salt, sugar, allspice, and mustard beans into a bowl. Break the bay leaf into small pieces. Finely chop the garlic. Mix all these spices until smooth.

3. Place the herring carcasses on a cutting board, skin side down, unfolded. Place an equal amount of marinade on each fish and spread it over the entire surface with a spoon. According to this recipe, the fish is lubricated on only one side - the inside. Don’t worry, the fish will be able to be completely salted, right down to the skin. The marinade will seep into the deep layers of the herring.

4.Close the fish, the marinade will remain inside. Wrap each carcass tightly separately in cling film. Wrap in several layers. During salting, the fish will release juice, and the cling film will prevent it from leaking out. All the juice will remain inside, the fish will be juicy and spicy.

5.Put the fish in the refrigerator for salting for a day. Before eating, rinse the fish and serve with mustard, onions, herbs, and butter (your choice).

Spicy dry-salted herring - another recipe

To salt herring using the dry method, you do not need to prepare the brine. Prepare only the salting mixture, brush the herring with it, wrap it and put it in the refrigerator for salting. According to this recipe, the herring is quite salty, not lightly salted, but tasty.

Ingredients:

  • herring - 2 pcs. large
  • salt - 3 tbsp. no slide
  • sugar - 1 tbsp.
  • Provençal herbs - 1 tbsp.
  • mustard powder - 1 tsp. no slide

Preparation:

1. Gut the fish and remove the head (pre-defrost it at room temperature). Rinse the carcass well, paying special attention to the cleanliness of the abdomen, on which there should be no black film left.

2.In a small bowl, mix all the ingredients for the curing mixture: salt, sugar, herbs and mustard powder.

3.Take parchment or newsprint paper and place the fish on it. Sprinkle the entire fish with the resulting salty mixture, both outside and inside, in an even layer.

4.Wrap the fish in paper and place in two plastic bags, tie them tightly.

5. The herring will be salted in the refrigerator for 2 days. Then take it out, be sure to rinse it with cold water and you can cut it into portions. Here is a simple way to pickle herring, which does not require additional equipment or brine.

How to pickle herring in 3 hours: a quick recipe

This is a recipe for a very tasty salted herring that cooks very quickly. The salting method is dry, then the fish is infused in oil with onions. The finished herring turns out tender and amazing.

Ingredients:

  • herring - 1 pc. (300 gr.)
  • salt - 50 gr. for one medium-salted fish
  • onions - 1 piece large
  • sunflower oil

Preparation:

1. Thawed herring needs to be disassembled into fillets. To do this, carefully remove the skin from the fish (make an incision near the head, pick up the thin skin and remove). Cut off the head, gut it, remove the backbone and bones. You will get two fillets.

Watch the video on how to quickly fillet a herring to clearly see the whole process:

//youtu.be/OOqxmapYIgM

2.Place the herring fillet on a plate and sprinkle it with salt on both sides. All fish should be covered with salt. Cover the fish with film or a lid and leave for 1 hour at room temperature. If the fish sits longer, it will turn out saltier.

3. Peel the onion and cut into thin quarter rings.

4.After an hour, remove the film from the plate in which the herring is salted. Rinse the fish well under running water. And be sure to pat each fillet on both sides with paper towels so that it is well dried.

5.Cut the fillet into thin pieces (1.5 cm each).

6.Take a half-liter jar (for 1 fish or 1 liter jar for two fish). Place some chopped onion in the bottom of the jar. Place fish pieces on top. Next, onions again, then fish. Continue layering the fish and onions. The last layer should be onion.

7. Pour oil over the fish so that it completely covers the last layer of onion. Close the jar with a lid and refrigerate for 3 hours. After this time, such herring can already be served. But you can leave it for a longer time, then it will be even tastier.

Express salting of herring in 2 hours. Quick and tasty recipe

When you don’t have time to wait for your favorite fish to be salted. When you want to eat salted herring today and still get a high-quality and safe product, use this express salting method. The fish is well salted in 2 hours, thanks to the presence of apple juice in the marinade, the acid of which softens the fibers.

This herring will have an unusual taste, with a slight sweet note.

Ingredients:

  • frozen herring – 1 kg
  • allspice peas - 4 pcs.
  • salt - 3 tbsp.
  • sugar - 2 tbsp.
  • apple juice - 0.5 tbsp. (125 ml)
  • vegetable oil - 2 tbsp.

Preparation:

1. To quickly salt the fish, it needs to be cut into small pieces. And for this you need to be patient and do a little work with your hands. Cut off the head of the fish, remove the entrails and spine. Remove the skin and remove the small bones. You can use tweezers to remove the smallest bones. Wash the fillet and cut it into small strips, about 1.5 cm wide.

2. Prepare the marinade. Pour warmed apple juice into a bowl (heat until sugar and salt dissolve easily). Put the necessary spices in it: salt, sugar, allspice. Stir until the crystals dissolve. Lastly, vegetable oil is added.

3. Pour this marinade over the fish pieces, cover with film and refrigerate for 2 hours. After this time, the quick salted fish will be ready! It is in this way, using apple juice, that herring is prepared in Amsterdam, where this fish is a frequent guest on the table.

Serve salted herring with onions, herbs, potatoes, and black bread. This is one of the best appetizers that is always appropriate on the holiday table.

How to choose the right salted fish in a store (market)

If you decide to buy salted herring so as not to waste your time preparing it, it is very important to know the signs of quality. Remember that low-quality fish can cause serious poisoning.



Under-salted fish (with blood) and spoiled with “rusty” spots.

Be careful about your health, choose only a quality product. If in doubt, pickle the herring at home, especially since you already have the recipes.

In contact with

  1. For pickling at home, chilled Atlantic or Pacific herring is best suited.
  2. We have a separate section on how to choose fish. Study it carefully and under no circumstances buy herring without a head and fins. They are often cut off to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
  3. 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 keep in the refrigerator until thawed.
  4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

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

Preparation

Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.

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

Take a plastic container or enamel pan with a lid. Place the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use pressure. Otherwise, you will have to turn the herring over from time to time.

Let stand for 3 hours at room temperature, then put in the refrigerator. After 48 hours you can try.


bit245/Depositphotos.com

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

Ingredients

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

Preparation

The fish needs to be washed. If desired, cut off the head and remove the entrails.

Mix salt, sugar and pepper. Rub the mixture onto the fish and wrap it in cling film or seal it in a plastic bag. Place on a plate and store in the refrigerator for two days.

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

Ingredients

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

Preparation

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

Prepare the brine: add salt, sugar, bay leaf and black peppercorns to boiling water. After 3 minutes, remove from heat and cool.

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


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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 salt.

Preparation

Cut the peeled herring into pieces and the onion into half rings. Layer the 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. Keep the herring in the refrigerator for 1.5–2 days.


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

Ingredients

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

Preparation

Dilute the salt in 500 ml of water. Place the prepared fish in the salt solution and leave for an hour and a half.

Drain the water and transfer the herring mixed with onions and spices into a bowl where the fish will be marinated. Dilute the vinegar in a glass of water and pour it 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.

This method is better for salting whole or sliced ​​fillets. The herring turns out tender and very aromatic.

Ingredients

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

Preparation

Wash and cut the lemon into thin slices. Separate and cut the herring.

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

Keep in the refrigerator for 24 hours. Then stir and wait another day. After this, serve.


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This recipe makes a ready-made snack. It can only be supplemented by a piece of Borodino bread.

Ingredients

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

Preparation

Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.

Place herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. 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. Place the fish in a glass bowl and cover with brine. Add bay leaf and chopped dill.

After an hour and a half, drain the brine, add the onion cut into half rings and pour vinegar and vegetable oil over the herring. After another half hour, the fish can be served.

Do you know other original ways to pickle herring? Share recipes in the comments.