Herring is a very tasty and inexpensive fish. Today you can buy it everywhere, but it is best to salt and pickle it yourself at home. The argument is tastier and better. Moreover, the procedure does not require much time and effort.
Recipe content:
- How to pickle and pickle herring - the subtleties of cooking
- Pickled herring with vinegar
- Pickled herring in vinegar - a quick way to cook
- Quick pickled herring recipe
- Pickled herring - spicy ambassador
- How to pickle salted herring - dry pickling method
- How to pickle herring correctly
- Video recipes
One of the favorite dishes on the festive table is salted and pickled herring in various forms. For example, forshmak, herring under a fur coat, vinaigrette with herring, sliced herring with onions, it is often served with boiled potatoes in their skins. The taste of each dish depends on the herring chosen. But every purchase is a game of the lottery. you never know how it will taste. And quite often the carcasses are salted. Do this for a longer storage of fish. And besides, often salted herring is not the first freshness. Therefore, many housewives learn to salt and pickle herring on their own. There are many such cooking methods, and we will describe some of them in this review.
How to pickle and pickle herring - the subtleties of cooking
To properly salt and then pickle herring at home, it is enough to have a minimum set of products at hand. The most important thing is to be patient. this process is quite time consuming. But the advantage is confidence in the freshness and taste of the herring.
- Purchase. When buying herring, it is advisable to give preference to the Pacific or Atlantic type, in sea fish there is a risk of toxins, heavy metals and other harmful substances. Most often, herring is sold frozen. Therefore, pay attention that the carcass is not squeezed or wrinkled, the skin is even and intact, without a yellowish tinge. High-quality fish are distinguished by convex, unclouded eyes, fins pressed to the body, natural silver color and gill covers. It is better not to purchase decapitated herring. Most likely this fish is not fresh, which the sellers want to hide. By depriving the carcass of the head, you are deprived of the opportunity to look at the main indicators - the eyes and gills. The most delicious herring is obtained from large fish with a thick back and rounded sides.
- Defrosting. The purchased fish must be thawed so that it retains its taste and useful properties. Speeding up the defrosting process will impair the properties of the product. Do not use a microwave oven or put it in hot water - the product will ruin. The herring should be put in the refrigerator for a day at t + 5 ° С. This will preserve structure and flavor.
- Preparation. Always remove the gills, they give a bitter taste to the finished product. This can be done with your hands, a knife or scissors. After the herring, wash well with cold water and start salting.
- Salting. It is better to salt the fish without gut - it will take the required amount of salt and the taste will be uniform throughout the whole carcass. When gutting caviar and milk, add salt as well. Whole herring lies in brine in a cool place for up to 7 days. Lightly salted herring is salted for 1-2 days, highly salted - 5-7. The specific time depends on preference: like heavily or lightly salted. For quick salting, in addition to the gills, you need to remove the head, intestines, viscera, intestines and remove the inner film. However, there is no guarantee that the original taste will be preserved. For any method of salting, the brine must completely cover the fish. For salting, use only enameled, plastic, stainless steel dishes. Iron and copper containers are not suitable.
Pickled herring with vinegar
Pickled herring with vinegar is the best snack. In addition, this is the simplest appetizer for the festive table. A piece of herring fillet on a slice of rye bread is an ideal appetizer, an indispensable attribute of a feast with vodka.
- Caloric content per 100 g - 192 kcal.
- Servings - 1 herring
- Cooking time - 1 day
Ingredients:
- Herring - 1 pc.
- Water - 1 l
- Salt - 0.5 tbsp.
- Sugar - Art.
- Vinegar - 1, 5 tbsp.
- Bay leaf - 2 pcs.
- Garlic - 2 cloves
- Allspice - 10 peas
- Ground pepper - a pinch
- Lemon - 1 pc.
- Vegetable oil - 1 tablespoon
- Onions - 1 pc.
Step by step cooking:
- Pour water into a saucepan and heat. Pour salt into it and stir until dissolved. Leave to cool.
- Then immerse the herring in water and leave for a day.
- Prepare the marinade by this time. Mix a glass of water with vinegar and heat, then add sugar, stir and boil for 5 minutes. Cool it down.
- Cut the herring into slices, lay in layers in a jar. Put a slice of lemon and a circle of onion between the layers, sprinkling everything with spices.
- Pour marinade over everything and add vegetable oil. Refrigerate the herring overnight.
Pickled herring in vinegar - a quick way to cook
Pickled herring in vinegar is always a good snack to whet your appetite. In addition, it goes well with many dishes. However, not everyone knows how to cook it as tasty as possible. This recipe will help to properly pickle herring with vinegar as soon as possible.
Ingredients:
- Herring - 1 pc.
- Onions - 1 pc.
- Vinegar - 1 tsp
- Vegetable oil - 2 tablespoons
Step by step cooking:
- Decap the herring and cut off the fins. Rip open the bottom and clean out the insides. Peel off the black film on the inner walls of the abdomen. Skin the herring and cut it in half along the back. Remove the bones and cut into portions.
- Peel the onions, rinse and cut into half rings.
- Put onions and pieces of herring on the dishes, which also cover with onions on top.
- Season the dish with vegetable oil and vinegar. Leave the food to marinate in the refrigerator for a couple of hours, then serve.
Quick pickled herring recipe
A classic dish, homemade herring with onions and vinegar, is perfect for a festive table and an everyday dinner. Even a novice housewife can easily cope with this dish.
Ingredients:
- Herring - 1 pc.
- Onions - 1 pc.
- Vegetable oil - 30 ml
- Table vinegar - 1 tsp
- Boiled water - 100 ml
- Sugar - 1 tsp
- Salt - 0.5 tsp
- Potatoes - 2 pcs.
- Dill - a couple of twigs
Step by step cooking:
- Peel the onion, rinse under cold water and cut into thin rings.
- Pour boiling water into a deep plate, add vinegar, salt, sugar and stir. Put the onion in the marinade and leave for 20 minutes. Then drain the water and pour in the vegetable oil.
- Boil the potatoes in their uniforms with the addition of - tbsp. salt for 15–20 minutes. Then cool it down.
- Cut the herring into fillets. To do this, cut off the head and fins, cut open the belly and remove the inside. Rinse and dry with a paper towel. Cut the carcass in half along the backbones, remove the plastic and remove the remnants of the small bones. Cut it into thin slices.
- Wash and chop the dill.
- Put potatoes with herring on a flat dish in a circle, and put pickled onions in the center, sprinkle everything with oil and vinegar and sprinkle with dill.
Pickled herring - spicy ambassador
The taste of the herring according to this recipe will conquer even those who bypass it. The fish turns out to be so excellent that it is difficult to resist its tidbit.
Ingredients:
- Herring - 3 pcs.
- Allspice - 10 peas
- Bay leaf - 3-4 pcs.
- Water - 1 l
- Salt - 6 tablespoons
- Vinegar - 6 tablespoons
- Sugar - 3 tablespoons
Step by step cooking:
- Pour water into a saucepan and boil. Add salt and sugar, pepper and bay leaves. Simmer the brine for 10 minutes.
- Defrost the fish. Without removing the insides, except for the gills, put in a large container. Fill it with cooled brine and refrigerate for 3 days.
- 2 hours before cooking, pour the bite into the brine.
- Rinse the finished fish under running water, dry with a paper towel and use for any dish.
How to pickle salted herring - dry pickling method
Pickled herring is a popular dish, which is also served as a main dish for a side dish, and is used to prepare various culinary masterpieces. It can be bought ready-made, but it is much more profitable to pickle with your own hands.
Ingredients:
- Herring - 1 pc.
- Sugar - tsp
- Salt - 1 tsp
- Vinegar - 2 tablespoons
Step by step cooking:
- Mix sugar and salt.
- Prepare the fish - cut off the head, tail and fins, remove the entrails and skin.
- Rub the fish with a sugar-salt mixture, put it in a bag, tie it up and put it in the cold for 2 days.
- After this time, wash, pat dry with a paper towel, cut into slices, pour over with vinegar and leave for 1 hour.
How to pickle herring correctly
It is not at all difficult to cook delicious salted and pickled herring at home. You need to choose quality fish and decide on the correct proportions of spices and spices.
Ingredients:
- Frozen herring - 3 pcs.
- Water - 1 l
- Salt - 80 g
- Sugar - 20 g
- Black pepper - 5 peas
- Table vinegar - 5 tablespoons
- Allspice - 5 peas
- Bay leaf - 2 pcs.
Step by step cooking:
- Dissolve salt and sugar in water and stir until dissolved. Add bay leaves and allspice crushed with a knife. Boil water, boil for 5 minutes and turn off. Leave to cool completely.
- Defrost the herring, wash and remove the gills. Place it in a prepared container and fill it with cold marinade so that it completely covers the fish. Press down on the fish with a small plate and leave at room temperature for a day. Then send to a cool place for 1 day.
- After this time, wash the fish, cut into pieces, remove the bones, and pour with vinegar. Soak for 3 hours and you can eat.
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