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Pickling herring at home. To tasty salt the herring, take

For pickling herring we will need: 4 - 5 large herring, 4.5 tablespoons of salt (heaped), 1 tbsp. spoon of sugar, 1.5 liters of water, 4 bay leaves, coriander, allspice.

Herring You need to defrost it at room temperature, rinse it without gutting it. Pour water into a saucepan, add spices, sugar and salt. Place on the fire and bring to a boil. After boiling, turn off the heat and leave the brine to cool to room temperature.

After the brine has cooled herring put it in a 3-liter jar and fill it with brine. Close the lid and leave salt in a cool place for two to three days. For lovers lightly salted herring, you can eat on the second day pickles.

Buy frozen herring and pickle it yourself at home, it turns out much tastier than store bought. Bon appetit!!!

Salting herring at home recipe 2

For pickling herring according to the second recipe we need: 1 liter of water, 1/2 tablespoon of sugar, 2 tablespoons of salt, 5 black peppercorns, 5 cloves, 3 bay leaves. And accordingly herself herring.

Herring gut, wash and cut into 10 cm pieces for uniform salted. Place the resulting pieces in a glass or enamel container. After that we do brine, with which we will fill herring. To do this, pour 1 liter of water into a saucepan and pour all the ingredients, pepper, cloves, salt and sugar into it. Place on fire and boil for 20 minutes. Cool down brine and fill it with herring. Close the lid and remove brine in the refrigerator. In 24 hours the herring will be salted and it will be very tasty. Salted in this manner herring Can be stored in the refrigerator for up to one and a half months.

Salting herring in Korean (for those who like it spicy)

For pickling herring in Korean fillet is used. Those. bones and skin must be removed. We cut the resulting fillet into pieces 4 - 5 cm long. We will prepare the marinade from sunflower oil, we will need 100 grams of it. Fry finely chopped onion in sunflower oil; one medium onion is enough. Then remove the onion from the oil and add 1 heaped tablespoon of salt, 1 tablespoon of sugar, 1 teaspoon of adjika, 1 teaspoon of ground black pepper, 1 teaspoon of Korean salad seasoning, 100 gr. 9% vinegar. Mix everything together and pour in the resulting marinade. herring fillet. Place the pickling container in the refrigerator for a day. And then we eat. It tastes like Heh fish .

Pickled herring in oil

For cooking you need 1 large herring or 2 medium ones. 1/2 cup refined vegetable oil, peeled half an onion, 3 buds of cloves or several peas of allspice, 2 bay leaves, 1 teaspoon of salt.

We gut the herring and cut off the fillets. We cut the fillet into pieces approximately 1 cm wide. Place in a 0.5 liter glass. jar. You can use any airtight container with a lid. But the condition is that the pieces of herring are completely covered with oil.

Let's move on to preparing the marinade. Add onion, bay leaf, allspice and salt to the vegetable oil. Heat the oil over the fire until blue smoke appears. Turn off and let the marinade cool to room temperature. Then pour the marinade over the herring and leave it in the refrigerator for three days. After this, the herring can be eaten.

For cooking pickled herring with mayonnaise we need fresh frozen herring, 200 gr. mayonnaise, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon ground black pepper. IN mayonnaise add salt, sugar, pepper. Mix. Herring defrost, gut, wash, remove the spine. Cut the resulting herring fillet into pieces and place in a jar. Fill in mayonnaise marinade, cover with a lid. Let stand in the refrigerator for two days. Then place on a plate and serve.

Salting herring in vinegar sauce

To pickle the herring in this way we need: 1 kilogram of fresh frozen herring, 1 teaspoon of vinegar essence, 1 glass of vegetable oil, 1 glass of cold boiled water, garlic, onion, salt.

Herring We spoil, wash, cut off the head and fins. Cut into pieces. Cut the onion into half rings, chop the garlic finely. Place a layer of garlic and onions in an enamel bowl, then a layer of fish, again garlic and onions, etc. Each layer needs a little salt. The top layer should be garlic and onions. Now add vinegar to cold boiled water. Pour the resulting filling over the herring. leave to marinate for 1 hour. After this, add vegetable oil and mix. Taking care not to damage the fish. Cover with a lid and place in the refrigerator for a day. After this, the herring can be eaten.

Dry pickled herring in a bag

Another very interesting option pickling herring dry method. Take two medium-sized herrings. Dry salting mixture made from salt, sugar and seasoning pickling fish(there is one sold in a bag in grocery stores). Mix 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning in a cup. Prepare two strong plastic bags in advance and immediately above the bag we begin to sprinkle the herring with the curing mixture, don’t forget about the gills, you need to fill them in too. After this, we place the fish in bags, one inside the other, for strength. Tie and put in the refrigerator for two days. It is advisable to turn the bag over after 24 hours. So that the fish lies on both sides in the resulting brine. After that herring will be ready, even if the fish remains in the brine for a longer time, it will not be over-salted.

Tender herring: as many as 10 recipes!

I think I won’t exaggerate if I say that 99% of our population loves herring!
We eat it in almost any form! And not only on holidays!
Well, here is not a large selection, 10 recipes on how to make lightly salted herring at home, marinate with or without spices, with vinegar or just salt, and maybe even with sugar….

In general, there are different options for salting and marinating herring and other fish! For every taste!

1. Herring (an incomparable way of pickling)

We have salted herring using this recipe many, many times and we have always been pleased with the result!!
Take 1 kg of fresh frozen herring of good quality.
Gut, remove skin and cut into pieces.
Place the fish in an enamel saucepan.

Prepare the filling in advance:
3 onions cut into rings
10-12 tbsp. l. water,
1 tsp Sahara,
1-2 tbsp salt (without a slide),
0.5 tsp ground black pepper,
1 dec. l. vinegar (essence),
2st. l. ketchup,
1/2 tbsp. vegetable oil.
Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator.
In a day, the delicious herring will be ready!!!
Well, very tasty!!
I used table vinegar

2. Herring "GENTLE"
I prepared this recipe for the first time and the result exceeded all expectations.

The herring turned out to be tender, juicy, and indecently tasty. Take note, it's quick, easy, and really delicious.

So:
1 kg fresh frozen herring
0.5 kg onions,
vegetable oil
salt

The herring must be very fresh, choose carefully using all known methods: smell, touch, torture the sellers.
Peel the herring from skin and bones,
cut the fillet into thick pieces, you can make them larger, like in my picture, or you can do it like in the “store” interpretation (in plastic flat jars they sell “microscopic”, 1 cm thick, pieces of herring in oil, the cost of which for 200 grams is equal to the cost of a kilogram of fresh herring)
Cut the onion into rings (half rings).
Rub the herring pieces with salt.
Place a layer of herring and a layer of onion in a liter jar.
Lay tightly.
Pour vegetable oil on top to the brim of the jar.
Place the herring in the refrigerator for 5 hours.

Next time I should try experimenting with seasonings. I think if you add paprika or coriander, for example, it will be even tastier.

Bon appetit! Don't swallow your tongue!

3. Herring in marinade from Oikumene
You will need:
salted herring (preferably lightly salted) 2 pcs.
red and white onions 2 pcs.
wooden skewers

For the marinade

Water 1 l
salt 2 tsp.
sugar 4 tsp
vinegar 30% 1-1.5 tbsp.
Bay leaf
black peppercorns

Preparation

Chop the onion as you like. Place the onion in the boiled marinade, bring to a boil, and remove from the heat. Cool completely. And you can try it, add salt or sugar, vinegar, whatever you like best.

Peel the herrings and divide into fillets. Cut each fillet lengthwise into 3 pieces. Roll into rolls and skewer

4. Lightly salted herring according to home recipe

Ingredients of the recipe Herring Salt Sugar Ground pepper Bay leaf Peppercorns

Method of preparation: Salted herring, salted herring, no matter how you say this phrase, everything turns out delicious. As soon as you think about it, you immediately want to eat a few pieces, or maybe not even pieces, but the whole fish. Homemade herring is no worse than store-bought herring, and believe me, it’s even tastier. There are a great many culinary recipes confirming this. Here, for example: we take a herring, clean it from the entrails and bones, and in short, prepare the fillet. Cut into small pieces, add salt and pepper in a cup, pour over vegetable oil. The main thing here is to hold on and not gobble up all this food before 2 hours. Although I can’t always stand it, I start eating almost immediately after cooking, I only have time to wash my hands. This is, so to speak, “dry” salting. Here is the recipe for “wet” pickling. Clean the fish and cut into slices. Sprinkle with pepper and chopped onion. Add a little table vinegar and vegetable oil. Prepare a saline solution: add salt to boiling water. Usually I take 2 tablespoons for 1 liter, but this is all prepared to your taste and depends on the size of the fish. Once the salt has dissolved, remove from heat and cool for 5 minutes. Pour in the fish and you can eat in half an hour.

5. You can cook salmon, trout, herring, herring, flounder, mackerel and other fish lightly salted.
Naturally, the fish must be very fresh, in the sense that although it is fresh-frozen, it is FRESH-frozen. In this way, you can cook fish very quickly... in a few hours it is ready, large fish are salted the next day.
So:
We fillet the fish, that is, we cut it along the spine, remove all fins and bones visible to the eye, there is no need to remove the skin.
Next, prepare a mixture at the rate of 100 g of salt and 10 g of sugar per kilogram of fish.
I also add fish seasoning from a bag or whatever seasonings I like to the mixture.
All! Rub the fish thickly with this mixture,
pour our mixture into the bottom of the bowl,
Place the fish skin side down; if you get a second layer, then place it on top of the first, skin side up.
Sprinkle more salt on top and place in the refrigerator.
I tried this herring today after just two hours...with fresh potatoes. Incomparable! When serving, chop onion into the fish and season it with butter... I’m not saying that it’s an indispensable thing with beer

6. Not only herring, but also pink salmon is salted in 5 minutes!
This is not a big blitz recipe!

Take raw pink salmon, separate from the bones, remove the skin,
cut into thin pieces, place in a bowl,
add salt and pepper to taste, a little sugar, sprinkle with chopped onions, crush a clove of garlic, pour over vegetable oil.
Let stand for 5 to 15 minutes.
The dish is ready to eat.

We will need:
For 1 kg of sprat or herring:
Bay leaf - 3-4 pcs.
Peppercorns - 10 pcs
Cloves - 3 pcs (if you don’t like them, you can do without them)
Salt - 4 tbsp.
Sugar - 2 tbsp.
Preparation:
Cut the herring into fillets (I also remove the skin, but not always)
Place in a deep dish.
Make the brine:
Boil 1 liter of water with bay leaves, pepper, cloves, add salt and sugar. Cool.
Pour brine over the fish. place the plate on top (like a weight).
I also add ground black pepper directly to the fish.
The fish is ready in a day. Stand at room temperature.

Enjoy!

8. Homemade herring

I never buy ready-made herring fillets in plastic jars. The most delicious herring is the whole one from the market. Of course, it’s more hassle, but it’s worth it. I offer you a recipe for herring in a classic marinade. I usually use sunflower oil, both refined and unrefined. But not olive.

Products:

1 herring
- 1 onion
- 2 tbsp. lemon juice
- 2 tbsp. vegetable oil
- 0.5 tsp. mustard beans
- 0.5 tsp. coriander
- greenery

Method of preparation: clean the herring, gut it, remove the backbone and bones. Cut the prepared fillet into pieces and place in a bowl. Cut the onion into half rings. Add onion, vegetable oil, lemon juice, mustard, coriander, chopped herbs to the herring. Mix everything well and put it in a jar. Place in the refrigerator.

9. Herring in marinade
Cut the fish into pieces and place in a jar mixed with onions and carrots. Add seasonings: bay leaves, 1 teaspoon allspice, 2 teaspoons mustard seeds, 1 tablespoon salt.
Pour over cooled marinade
Marinade: boil 300 grams of 6% vinegar with 100 grams of sugar. Cool.
Place in the refrigerator for 2-3 days to soak in the marinade.

If you make it from lightly salted or salted herring, everything is the same, except for the salt.

10. SPICY HERRING
400 g herring fillet

0.5 tbsp. chopped dill

Marinade:

0.5 tbsp. Sahara

3 tbsp. vinegar

1.5 tbsp. water

5-6 peppercorns

2 bay leaves

5 carnation stars

0.5 tbsp mustard seed

10 black peppercorns

2 small carrots

2 red onions.
Cut the carrots into strips, the onion into half rings.
Bring the marinade components (except vinegar) to a boil, then remove from heat, pour in vinegar, stir.

Cut the herring fillet into slices about 1 cm thick, pour in the slightly chilled marinade, sprinkle with dill, and put in the refrigerator.
The dish will be ready in 2 days.

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

When choosing a herring, inspect the carcass for integrity of the skin. If you salt in pieces, then nothing bad will happen, but for salting whole carcasses, intact skin is very important - the fish may turn out to be over-salted. Of course, it is better to take ocean herring, large, fatty ones. 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 salting herring, but they are all divided into two types: salting whole carcasses (slow) and salting pieces (fast and sometimes super-fast method). Let's start with the quick ones so we can try it quickly.

Dry pickling 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 place the carcasses in a saucepan with cold water for an hour. Mix 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 cling film and leave at room temperature for one and a half to two hours. Clean the finished herring from excess salt, cut into pieces and mix with chopped onion and vegetable oil.

Another method of dry salting, but it will make you wait longer for the results

Dry salting of herring whole carcass

Ingredients:
1 whole 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 spices accordingly. Remove only the gills from thawed fish. There is no need to cut off the head and gut it. Rinse the carcass and pat dry with a paper towel. Rub the fish with the curing mixture, add salt to the places where the gills were. Wrap the carcass in several layers of cling film and place in the refrigerator for two days.

Classic recipe for pickling in brine

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

Preparation:
Thaw the fish in the refrigerator, remove the gills and rinse. Prepare the brine: dissolve salt and sugar in hot water, bring to a boil and cool. Important - the fish and 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 pressure. Keep the dish with fish at room temperature for a couple of hours and then put it in the refrigerator. If you like lightly salted herring, soak the fish in brine for a couple of days, if you like a more pronounced taste, salt the herring for 3-4 days.

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

Spiced herring

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

Preparation:
Thaw the fish, remove the gills and rinse. Dissolve salt and sugar in water, add all the spices and put on fire. Bring to a boil, let simmer briefly over low heat and remove from heat. Cool the brine to room temperature and pour over the fish. Set the pressure, leave it on the table for an hour, then put it in the refrigerator. After two days the fish is ready. Can be stored for no more than a week.

Salting herring in spicy brine with mustard

Ingredients:
1 kg fresh frozen herring,
1 liter of water,
4 tbsp. salt,
5 black peppercorns,
4 buds of cloves,
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 simmer for a couple of minutes, add mustard and remove from heat. Pour the cooled brine over the fish and put it in the refrigerator for 2-3 days.

Herring in a jar

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

Preparation:
Thaw the fish, gut it, remove the fins and cut into pieces. Cut the onion into half rings. Place the herring pieces in a jar, topping with onions. Prepare the brine: dilute 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 put it in the refrigerator 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 defrosted fish and remove the skin. Cut the lemons into slices. Place the fish fillets in a deep glass or plastic bowl, arranging them with lemon slices and sprinkling them with salt, sugar and spices. Cover with a small plate, set pressure and place in the refrigerator for a day. Then transfer the lower layers of fillet to the top, and place the upper ones on the bottom, put them under pressure again and keep them in the refrigerator for 2-3 days.

These are just a few options for how to pickle herring. The salted herring should be served by arranging the pieces on a platter, topped with thin onion rings (preferably red or blue), transparent lemon slices and sprinkled with herbs. Instead of lemon, you can take vinegar and lightly sprinkle the herring with it. All that remains is to boil the potatoes, cut some black bread, put a fat slice of herring on it... Mmm...

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Nowadays, any festive feast is incomplete without lightly salted herring. Absolutely everyone loves this snack. It's impossible not to love. There are so many recipes for how to prepare salted herring that you can’t tell them all at once.

In my opinion, you don’t have to wait for a holiday to pickle herring.
My family eats this fish very often. We especially love it with potatoes.
Potatoes can be any kind, but I love herring with fried potatoes.
No one can resist such a tempting dish.

Everyone’s favorite salad for the New Year “” simply cannot be without herring. At any festive feast, there is always salted herring.
Definitely, salted herring will be loved by everyone.

Our supermarkets sell delicious herring almost everywhere, but lately people have been salting their own herring. It’s clear that homemade food is always tasty and healthy. And that's a fact.
Therefore, at this moment we will consider several options for salting herring.

Herring is salted in different ways. Some people like herring in brine, others like dry salting; the latter, by the way, is the simplest recipe. Fish is salted, both cut into pieces and whole. They use mustard, oil, onion, lemon, vinegar, and sometimes salt with carrots.

If you want your herring to be lightly salted, do not keep it in brine for more than a day. The longer the fish is in the brine, the more salty it will be. Usually the herring is salted for up to a day, and some even eat the herring after two or three hours.

If you want your pickled herring to taste delicious, you also need to select it when purchasing. Your fish will taste better if you select the best fish option.

How to choose the right herring for pickling

I always choose the bigger and fattier herring. Sometimes you even come across it with caviar, as an added bonus. When choosing, make sure that the herring is intact, not torn skin, not damaged, the fins must be intact. Good fish should be whole, smooth, not yellow. The taste of the herring depends on your choice.
You can determine if a fish is fresh by looking at the eyes and gills.

Fresh herring are identified by their red gills and light, protruding, shiny eyes. There are cases when the fish is not the freshest. The head is removed so that it is not noticeable that the fish is spoiled. Be careful when choosing and purchasing such herring.
Avoid buying herring that has been frozen and thawed several times.
This fish is not suitable for salting. Such fish are dangerous to eat.
Never salt frozen herring; be sure to defrost it naturally, without using water or other means. The best way to defrost is considered to be the bottom of the refrigerator.

Herring salted in brine at home is very tasty

I believe that people like the recipe for pickling herring in brine more.
Although there are a lot of other options for how to pickle herring.
Sometimes you hear some work colleagues boasting about a new recipe.
They treat their friends to delicious herring, copying recipes from each other.

Right now we will look at some recipes for pickling herring.

Classic way of salting Herring - spicy salting, whole salting

Ingredients:

Two Herrings
Water one/liter
Two table/l of salt
Two tables/l of sugar
Ten peppers/peas
Five pieces of allspice/pepper
Five little things (cloves)
Three pieces of laurel/leaf

How to pickle Herring

1) Clean the herring, remove the insides, and rinse well with water. We remove the gills, they will cause bitterness in the brine, but we leave the head. It happens that fish are caught with caviar and that’s good. We wash the caviar and salt it with herring.

If you come across milk, you can also pickle it. Although this is not for everybody.

2) It’s time to prepare the brine (brine).
Pour water into a saucepan and put on fire until the water boils.
When the water boils, add salt, sugar and other spices.
We wait three to four minutes for it to boil.
After this, remove from the stove and leave the brine to cool.

3) Prepare dishes for pickling herring. The size must match the fish.
Place the herring in this bowl and pour out the cooled brine.
Put caviar and milk there (if you left them)
Leave the fish in the brine for three to four hours.
The temperature should be room temperature. Then we put it in the refrigerator.

4) After two days, the herring can be eaten. Caviar and milk are ready in a day. It is not recommended to keep milt and caviar for more than a day; they will be over-salted.

How to salt Herring in brine with oil

Ingredients:

Two pieces/herring
Two table/l of salt
Two tables/l of sugar
One table/l of vegetable oil

How to cook:

1) Clean the herring, cut the bellies and remove everything inside, along with the gills.
We also leave the milk with caviar, we will salt them too. Rinse the fish with caviar.

If desired, you can cut the herring into pieces, or leave the fish whole.
It all depends on your personal desire. I like it cut into pieces.
In this option, all the pieces are completely saturated with oil.

2) Pour water into a saucepan and place it on the stove.
When the water starts to boil, add sugar and salt.
Mix everything thoroughly. Remove the pan from the stove and leave to cool.

3) When the water has cooled, add oil.
We put our fish in a plastic or glass container and fill it with brine.
Close the lid.

4) Let it stand for three to four hours (the temperature should be room temperature). Then we put it in the refrigerator for three days.

Spiced herring in brine with mustard

Ingredients:

Two pieces/herring
One l/water
Five tbsp salt
Three tbsp sugar
One tbsp coriander beans
One tbsp dill (you can add dried)
Eight pieces/bay leaves
Fifteen pieces/black pepper (peas)
Four pieces/ allspice
Two tbsp mustard

How to pickle spicy herring in brine with mustard

1) Cut the belly of the herring, pull out everything inside, rinse.
You can leave the head, but then you need to remove the gills.
They will cause bitterness in brine and fish.

At your request, you can make fillet parts and cut them.
Believe me, herring in pieces is very tasty.
All the pieces will be mixed with mustard, and it’s incredibly delicious.

2) Now boil water, add sugar, salt and other spices (do not add mustard). We wait three to four minutes until it boils. Turn off the stove, remove the pan with brine, and cool.

3) Coat the fish completely in mustard.
Place in the prepared bowl and cover with a tight lid.

Mustard will give the herring a special, unforgettable taste.

4) When the brine has cooled, pour in our herring.
Leave it for two to three hours, and then put it in the refrigerator for two days.

Another recipe with mustard

Ingredients:

Two pieces/herring
One l/water
Five tbsp salt
Three tbsp sugar
Fifteen pcs/ black pepper (coarsely crushed if desired)
One tsp dry mustard
Five pcs/bay leaves

Let's start cooking:

1) Clean the herring. If the head is left, the gills must be removed.
Rinse thoroughly with clean water.

2) Boil water, add sugar, salt and other spices.
Leave to simmer for three to four minutes, remove from heat.
Leave the brine to cool.

3) Place the fish in the prepared dish and pour in cool brine.
Add mustard and stir. The mustard should become wet.

4) Let it sit for two to three hours. Place in the refrigerator for two days.

How to salt herring with vinegar

Ingredients:

Two pieces/herring
Three hundred ml/water
One tbsp salt
One and a half tbsp vinegar 9%
Ten pcs/pepper (peas)
Four pcs/bay leaves
One tbsp coriander seeds
Three tbsp vegetable oil

Let's start cooking:

1) Clean the fish, remove the head. If you salt the head, remove the gills.
Rinse in clean water. Of course, you can salt the herring without gutting it.
Then be sure to remove the gills.

2) Boil water. When the water boils, add salt and spices.
We wait until it boils for three to four minutes, remove from the stove, and leave the brine to cool.

3) Add vinegar to the cooled brine.

4) Place the herring in the prepared container, pour in the brine.
Let it stand for four to five hours.
Then we put it in the refrigerator for seven to eight hours.

Quick salting of Herring with vinegar and onions

Ingredients:

One piece/herring
Five hundred + two hundred fifty ml/water
One tbsp vinegar 9%
Three tbsp salt (heaped)
Eight pcs/pepper (peas)
Two pcs/bay leaves
One onion
Two tbsp sunflower oil

Let's start cooking:

1) When you use frozen herring, I recommend leaving it slightly frozen, this makes it easier to gut it. Let's remove the head.

2) The skin is peeled off and the bones are removed.
Cut the fillet parts into pieces.

3) Add salt to Five hundred ml/water (room temperature), stir. Pour in the chopped herring, set aside, and salt for an hour and a half.
After this time, drain the water.

4) Mix vinegar with two hundred and fifty ml of water, pour this liquid over the herring. Let stand for five minutes and drain the water.
Leave it aside, we will need it.

5) Add onion with bay leaf, chopped peppercorns into large pieces. Fill everything with the remaining liquid and oil.

6) Let’s wait for thirty to forty minutes. Serve to the table.

How to quickly and tasty pickle whole herring in brine

You won’t believe it, but according to this recipe, the herring will be pickled within a day.

We need ingredients:

Two pieces/herring
One l/water
Three tbsp salt
Two tbsp sugar
Ten pcs/pepper (peas)
Ten pcs/pepper (allspice)
One tsp seeds (coriander)
Three pcs/bay leaves

Let's start cooking:

1) Remove the gills from the herring and rinse everything thoroughly.
There is no need to gut the herring.

2) Place a saucepan on the stove, boil water, add all the spices, sugar and salt. Boil for three to four minutes, remove the pan from the heat, and cool the brine.

3) Place the herring in a container prepared for salting.
Pour in the chilled brine.

4) Place in the refrigerator for 1 day.

After 1 day, the herring can be served and eaten.
The herring turns out very tasty, you'll lick your fingers.

How to salt Herring at home - the simplest dry salting

Let's prepare the products:

Two pieces/herring
Two tablespoons/l of coarse salt
One table/l of sugar

Let's start cooking:

1) First of all, we gut the fish, separate the head, and remove the skin.
We divide the herring into two equal parts, select the bones and the backbone, we don’t need them.
We got two fillets.

2) Combine sugar and salt, mix.
Coat the herring fillets with this mixture.
Place on a plate and let sit for six to seven hours.

3) The last step is to place the fish in the prepared dish (preferably in a container) and close it with a lid so that it is tight. Place in the refrigerator for 2 days.

How to salt Herring in a bag - spicy salting

For this we need:

Two pieces/herring
Two table/l of salt
One table/l of sugar
One tsp of coriander (grain) is possible (ground - 1 tsp)
Eight pieces/black pepper (peas - crushed)
Two pcs/bay leaves

Let's start cooking:

1) The first step is to gut the herring, separate the head, remove the skin, remove the larger bones. Divide the herring into two equal parts.

2) Combine the spices and mix. We coat all the fish.

3) Place the herring in bags, wrapping them carefully.
We put it aside to lie down for five to six hours.
After this, put it in the refrigerator for two days.

Salting Herring at home quickly - an express method

Ingredients:

Two pieces/herring
Two table/l of salt
One table/l of sugar
One/third/tsp black pepper
Two pcs/bay leaves (chopped)
To pickle herring according to this recipe, fresh herring is required.
Because the herring will take two hours to salt.

How to cook:

1) The first step is to gut the fish and remove the gills.
Then pour cold water into the prepared dishes.
Place the herring there for one hour.

2) Combine all the spices and mix.

3) Now take the fish, rub it with spices, salt and sugar.

4) Wrap it in a bag and set it aside to salt for two to three hours.

Herring is salted in a similar way with the addition of sugar and salt.
No spices are used. The only request is for this recipe.
USE FRESH FISH FOR SALTED!

5) Remove spices from the fish, cut the herring into pieces.

Dry salting Herring using onions and butter

Ingredients:

Two pieces/herring
Five tbsp salt
Two bulbs
Six tbsp vegetable oil

How to cook:

1) The first step is to clean the herring, separate the head, remove the bones and skin.
We got fillet.

2) The second step is to cut the onion into thin half rings.

3) In the third step, rub the sirloin with salt.
Place in prepared dishes; a jar will also work.
Arrange in layers, herring, onion.

4) The fourth step is to fill everything with oil.
Let it brew for one hour and put it in the refrigerator for two days.

Lightly salted spicy Herring with lemon

Ingredients:

Two pieces/herring
Two tbsp salt
One tbsp sugar
Two lemons
Five pcs/bay leaves
Ten pcs/black pepper (peas)
Five pcs/allspice

How to cook:

1) The first step is to gut the fish, separate the head, skin and bones.
Rinse thoroughly with water.

2) The second step is to combine sugar and salt and mix.
Cut lemon into slices.

3) The third step is to place herring and lemon in layers in a bowl, sprinkling everything with the prepared mixture of sugar, salt and spices.

4) The fourth step is to place the dish, and put a weight on top for the press.
Place in the refrigerator for two days.

5) The fifth step, after a certain time, we take out the dishes with fish, mix everything and put them in the refrigerator again for one to two days.

Please note that salted herring is popular not only in our country.
The Dutch also salt herring very tasty and love it very much.

Dutch-spiced herring

We need products:

Two pieces/herring
Six tsp sugar
Two pcs/bulbs
Half/lemon
One piece/carrot
Ten pcs/laurel leaves
Ten pcs/pepper (peas)

How to cook Herring in Dutch style with spicy salting

1) The first step is to defrost and gut the herring.
The head, skin and bones are separated.

2) Cut the loin into pieces, two centimeters wide.

3) Cut the lemon into thin circles, roughly rub the carrots through a grater

4) Place the ingredients of onion, bay leaves, slightly grated carrots, lemon, sugar (a pinch), and a little pepper into a glass jar.
Then lay out a layer of fish.

5) In this way, lay all our products in layers in order of priority.

6) Close the jar with a lid and put it in the refrigerator for three days.

7) Serve, drizzle with oil and add salt to taste.

Herring prepared according to this recipe turns out very tasty!

Rollmops in German

Ingredients:

Two lightly salted herring (four fillets)
Five pieces/pickled gherkins
One red pepper (bell pepper)
One onion
Two tbsp mustard
One hundred ml/wine vinegar (white)
Two tsp mustard seeds
Four pcs/studs
One tsp salt
One tsp sugar
Half a tsp ground pepper (black)

How to cook Rollmops in German

1) The first step is to make the marinade.
Boil water in a saucepan, add the following ingredients: cloves, pepper, salt and sugar. You need to boil for about two to three minutes. Cool (a little)

2) The second step is to add mustard and wine vinegar.
Stir and leave until completely cooled.

3) In the third step, we will cut the onion, bell pepper and gherkins into thin strips.

4) Slowly beat the fillet parts and coat them in mustard.
If the fish is larger, carefully cut the fillets into two equal halves.

5) Place onion, pepper, and gherkins on the layer of herring (across).

6) Roll up and secure with a toothpick.

7) Place in a special bowl and add brine.
We leave it to salt for one day, no less.
It is advisable to age it for two to three days in the refrigerator.

Secrets of preparing delicious pickled herring at home

It is believed that the best herring for pickling is oceanic. Other types of herring live in more polluted waters and are less valuable. Herring can be either chilled or frozen.

You need to pay attention to what to keep the fish young.
A good, fresh herring has a silvery tint and bulging light-colored eyes. The fins and gills are pressed tightly against the body.

If you buy herring, it is better to buy it with the head. Always choose large fish that are not damaged. The big ones are mostly “boys”. If you compare the gender of herring based on taste, choose the “girls”. The meat of “girls” herring is more tender, tastier, and lighter in color. Herring caught in winter is fattier.

The surest way to defrost is at room temperature, or at the bottom of the refrigerator. The herring should defrost naturally.
The process of salting herring can be different. You can salt whole fish without removing the insides. But then the head of the fish is not separated, we only remove the gills. The gills produce bitterness at the time of salting.

When you have cleaned the fish, it is recommended to thoroughly rinse the herring with clean, cold water. There are many options for salting herring; you can salt it either whole or in pieces. It is possible to cook with the skin and bones, or, on the contrary, to clean everything. Usually whole, cleaned fish is kept for 30 minutes to one hour, placed in cold water.
This makes the herring juicy.
It is not recommended to salt herring with iodized salt.

When you use dry pickling, use food bags and film.

You cannot keep fish at room temperature for a long time.
It should be stored in the refrigerator.

The most delicious herring is considered to be the one that is salted whole, not gutted. This herring should be salted for 3 days.
Such herring can be stored in this brine for about a week.

For those who do not want to wait a long time for salting, they can clean the fish into fillets, cut into pieces and salt. With similar options, pickling in pieces will be ready in two to three hours.

When you have uneaten herring, we recommend taking it out of the brine, cutting it into pieces, putting it in a container and pouring oil on it.

At the moment when you have added a lot of salt, as an option, it is recommended to soak the fish in cold milk, placing the fish in the milk for two hours. The milk will remove excess salt, and the fish will become delicious again.

How and with what to serve lightly salted herring

When serving herring on the table, it naturally needs to be cleaned.

You understand how ugly a bony, untreated herring will look. I am sure that your guests will not like it, they will appreciate what kind of hostess you are.

Processing herring is not difficult if you know the basic methods.
We make a cut on the back of the fish, take the corner of the skin and pull it together.
Thus, peeling the skin off the herring is quite simple.
Bones with a ridge are also easy to remove. I think you can easily cope with this.

Hello HoHu blog readers. Thank you for following my story on this blog from day one. And last time, (the very first article). Time passes, the house is being built, and this month we have a holiday - 10 years of marriage from our wedding day. We will celebrate the holiday at home, at home, since our youngest daughter is 1.7 years old, and we didn’t want to leave her to celebrate somewhere in a restaurant or other place.

Here's the result:

On a note! Do you want the fastest way to pickle herring, literally 5 hours before guests arrive? It’s simple - cut fresh fish into pieces 2 times smaller than in the photo (you can have the same ones, just a little more salt). You will get pieces of 0.7 mm. And then we just take a few pinches of salt and sprinkle generously over the entire surface of the slices. The salt should be visible! Then we cut the greens and onions on top. In this case, it is advisable to spread the onion rings over the entire plate on the fish. This will make the brine softer. Some will be taken by fish, some by onions. You will get lightly salted herring. And put it in the refrigerator. 5 hours and done! To serve, you can grease with sunflower oil. The fish is already salted. And below, I’ll show you the ideal method in brine, and it turns out much tastier. I call it a combined method with dry...

And by the way, the New Year holiday is coming up, and you will also be salting herring at home... And so that you don’t have to search on the Internet, different recipes, all the best salting recipes, are waiting below...

The very first recipe will be exclusively mine, and the photo is specifically for this blog. And other recipes have also been tested, but stolen from the Internet so as not to be repeated again. Excuse me))

Well, my dears... Shall we begin?

Here they are beautiful, waiting for me to put them in a jar and fill them with the secret brine. There are 2 days left before the holiday, and for the event you will get lightly salted herring, with a hint of spice. In many ways, the taste will depend on the fish itself; in the photo below it is fresh, and even an autumn catch - that’s it! Whole salted Olyutor herring cannot be compared with any store-bought herring.

Friends and relatives have repeatedly praised this recipe and asked for exact proportions. It turns out very tasty...

And today, I reveal my secret... Get ready to find out!)

On the table there is:

4 herrings
salt - 3 heaped tablespoons
sugar - 1 tablespoon with a slide
peppercorns - 7-10 pieces
bay leaf - 3 medium leaves.
mixture of peppers - any to taste (teaspoon).
3 carnations

Cooking time: 2 days for whole fish. Or 1 day if the fish is immediately gutted and cut into large pieces - 5-7 cm. Or 5 hours - the quick method is described at the very beginning. But that's if you're really in a hurry! I have time before the holiday, so I salt the whole fish.

First of all, rinse the fish under running water, and then...

Cooking dishes- 3 liter jar, and 3 liters of water for brine, which we pour into the pan.

You can immediately pour all the ingredients into the pan or take your time and choose the flavor note for yourself. If you make a little mistake with the salt, nothing bad will happen. Oversalting usually occurs when the fish is in an aggressive brine for a long time (for example, 5 days). We have 2 days to do everything about everything. Therefore, when you mix water with salt and sugar, you can first try the brine. It should not be lightly salted, but rather aggressive. So that the emotional sensation is as salty as it is sour from the lemon. The tongue is slightly cramped - that means it’s just right! If you don't want to try, that's okay. Stick to the proportions - everything will work out!

Great! The brine turns out just right, you can safely modify it with the rest of the ingredients. The input is cloves, pepper, and bay leaf. If you have 2-3 peas of allspice, then please throw in - it will add flavor. In my case, the brine turns out to be spicy, but not cloying, as happens in other recipes. Bay leaf and 3 cloves do their job. There is no need for fanaticism with seasonings. They only emphasize the taste of the fish.

Simply put, the classic recipe looks like it has no seasonings at all. Only salt and sugar - in proportions - 3 to 1 (3 salts and 1 sugar), this is if the fish is made in brine. And if you salt using the dry method, I recommend a ratio of 2 to 1 (2 salts and 1 sugar).

Below is a photo if you want to salt according to the classic recipe, without seasonings and spices:

Both the first and second methods are great for a holiday salad - Herring under a Fur Coat(for the New Year), and for a snack in the form of - sandwiches with black bread, a piece of herring, butter, and herbs. Or maybe a version of chopped fish dressed with butter and chopped onion rings - under round potatoes. Real jam!

Well, we have a lot of time, and 2 days before the holiday, we have time to salt the whole aromatic fish in a jar.

We urgently need brine! To make the brine saturated and uniform, and also to kill all sorts of microorganisms, bring the brine to a boil, and boil for about 5-7 minutes.

Do not pour hot brine over the fish. The brine should cool to room temperature... The weather outside my window is already almost minus, and I put it on the porch, and in 1 hour it cooled down. In between, I drank some tea and put the fish in a jar.

Here they are beauties, ponytails on top. But they don't bother us at all. After all, the fish was initially selected to match the height of the jar by eye. If 4 pieces were large, then the head or tail would have to be removed.

An hour passed and the brine cooled. Fill it into the jar to the brim, and carefully hide the tails in the brine...

One fish even blinked, saying that The brine is ok!)) It’s a pity that I didn’t have time to take a photo in time, and the photo came out with my eye open:

In fact, this is a quick way of salting, because we don’t clean the fish, but immediately place it in a jar, and most of the time is spent cooling the brine. Literally 1 hour and you're done!

The fish itself will be ready in 2 days. But believe me, this is a good time to cook fish quickly if you cook it whole. There are several more ways to quickly salt herring. But all of them require mandatory cutting of fish, and cutting into pieces or fillets. In simple words, the smaller the piece, the faster it salts out when surrounded by salt. But more on that later... Below I'll show you a few other recipes you can use!

Please note that the brine in the jar turned out to be a rich brown color. Close the jar and put it in the refrigerator. If it's cool outside, you can go there!

All that remains is to show a photo of the finished dish and how we put it on plates. Wow, the holiday is coming! Hurry up...

24 hours passed, and I decided to cut it right away, and if the pieces were not salty enough, I could add some salt on top and put them in the refrigerator. Looking ahead, I will say that I did just that. And in fact, you can always do this. Just don’t have to serve it on plates, but you can cut the herring with onions and butter in a 1-liter jar. And of course add salt. It will turn out even tastier and more aromatic! I had to have time to prepare everything for the festive table, and the second option definitely wouldn’t have worked, because they planned to simply lay out the herring on plates.

Let's see the process...

We took out a jar of salted fish. She stood in a cool place (a must!). And then, let’s start cutting the herring in one motion:

How to quickly and correctly cut herring from the bones?

First of all, prepare a board (I have separate plastic cutting boards for fish, they are cheap, I recommend similar ones). And a bag where we will put away the excess... All sorts of crap))

I called my beloved to cut the bones of the herring to make fillets. She does it better... But I described the whole process below:

We did this - we opened the abdomen and took out the caviar. It is recommended to rinse the caviar under running water.

By the way! You didn't notice, but this is exactly the fish that blinked. She ended up with caviar. Female! Logical)

The rest of the males... We cut off the head, tail and fins of all of them. After which, we wash the fish to remove all the blackness from the belly (otherwise it may give a bitter taste, and of course this is not aesthetically pleasing).

By the way. In the video on the Internet, you can find a quick way to cut herring. But I think it’s not so relevant for the home, because it can stain the walls and more. Its essence is that the tail is not removed, but is cut, and a cut is made along the back... Then, holding the fish by the tail, we scroll it along the axis. In general, I probably won’t explain this in words, but it’s better to show it separately. Simply put, we decided to cut the herring according to a simple tradition, as most people do.

Here's how it's done:

After cutting along the back, we get left and right skin. It is not difficult to guess that it can be easily removed with a simple movement of the hands. You can cut it slightly with a knife, so we have it at hand...

Depending on how carefully the skin is removed, you will get an even fillet. And this will affect the quality of the cutting. Also, if suddenly the herring is too salty, or is old and large in size, it may turn out that the filleting will not be accurate. We have the perfect fresh option!

It’s still good that I didn’t entrust this matter to myself. It definitely wouldn’t work out neatly on a fillet. I prefer to cut the herring for potatoes, in large pieces right with the bones. Everything is simple there))

Great! Now, using the previously made cut, we get to the ridge, and carefully separate it with the bones from the left side of the fillet (or right). As the photo below shows:

I know I know. This process is a little tedious, but bear with it. Everything will be fine! You will also succeed...

You'll get something like this. We take out the remaining bones with tweezers. The most important thing is that our fillet pieces turned out neat. This is exactly the option that is perfect for slicing at the holiday table. And if you are planning to cook herring for the New Year, this is it! And in case the fillet is not beautiful, you can cut it into cubes for salad - herring under a fur coat.

In theory, the cutting process is complete!

Let's start cutting:

Carefully place on plates. In my case, they are flat in the shape of a fish and petals. The caviar was placed in the middle, and the pieces along the edges. Here's what happened:

Please note that I do not chop the onions or herbs right away. Because the fish still has 24 hours to stand. First I just taste it and, as planned, add a little salt on top, literally a pinch of salt. If you keep the fish in a jar for 2 days, then you won’t have to salt anything. It's a matter of taste here. It was salted within a day, but I wanted more of a salty taste...

The first photo turned out like this:

The next day, literally 5 hours before the guests arrive, I cut the lemon, onion and herbs.

By the way! Do you want the fastest way to salt fish, literally in 5 hours? It is simple - cut fresh fish into pieces 2 times smaller than in the photo. You will get pieces of 0.7 mm. And then just take a teaspoon of salt and sprinkle generously over the entire surface of the slices. The salt should be visible! Then we cut the greens and onions on top. In this case, it is advisable to spread the onion rings over the entire plate on the fish. This will make the brine softer. Some will be taken by fish, some by onions. You will get lightly salted herring. And put it in the refrigerator. 5 hours and done!

In my case, the fish is salted more evenly in the brine, and the result is simply ideal. By the way, as you understand, I combine it with quick salting. Isn't it lovely...

Please come to the table, my dears!

If you liked my little life story from our family, how we salted herring, write a comment below. And of course, keep watching. Now I’ll tell you something interesting...

And you know, I thought that you are capable of pickling not only according to my recipe, but also others. And so, on occasion, I selected several proven recipes that I picked up from my students’ blogs.

Salting herring in pieces is not only tasty, but also quick!

To marinate fish you will need the following ingredients:

2-3 pieces of fresh frozen herring.
2 pieces of onions.
1 glass of water.
1 tsp table salt.
5 tbsp vinegar.
½ tsp sugar.
Coriander and peppercorns.

Step-by-step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour the required amount of water into an enamel container, add salt, sugar and vinegar.

Place the pan on the fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in the water, the container must be removed from the stove.

The fish must be cut, bones removed, and then cut into small pieces.

The last ingredient for preparing the marinade is onion. It must be cut into small half rings.

Place several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.

The jar of herring should be stored in a dark place at room temperature. To add new flavor notes, you can add a small amount of vegetable oil to the brine.

How to quickly and tasty pickle whole herring in brine

And according to this recipe, the herring can also be salted 24 hours in advance.

We will need:

herring - 2 pcs
water -1 l
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice - 10 pcs
coriander seeds - 1 teaspoon
bay leaf - 3 pcs

Preparation:

1. Remove the gills from the fish and rinse it thoroughly. We don't remove the insides.

2. Boil water and add all the spices, salt and sugar. Boil for 3-4 minutes. Then cool the brine.

3. Place the herring in a special container for pickling and fill with cooled brine.

4. Place in the refrigerator for 24 hours.

After 24 hours, the herring is completely ready for consumption. Very tasty and tender.

How to pickle herring at home quickly and tasty. Step by step recipe:

We will need:

herring - 2 pcs
water - 1 liter
salt - 2 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice - 4-5 pcs
cloves - 4-5 pcs.
bay leaf - 2-3 pcs

Preparation:

1. Remove the insides of the herring and rinse thoroughly. It is better to leave the head, but the gills must be removed, they will give a bitter taste to the brine. If the fish contains caviar, carefully clean it; later it can be salted along with the herring.

Sometimes they add salt and milk, some people like it. If you want, you can wash and leave them too.

2. Prepare the brine (brine). To do this, put the water on a boil; as soon as it boils, add salt, sugar and spices. Let it boil for 3-4 minutes. Turn off the heat and let the brine cool completely.

3. Prepare a container the size of the fish, place the herring in it, and fill it with brine. Also add caviar, and whoever left it - milk. Let the fish sit in the brine at room temperature for 3-4 hours. Then put it in the refrigerator.

4. Milk and caviar will be ready in 24 hours, and fish in 48 hours. It’s better to get the caviar out within a day and eat it, because after 48 hours it will become too salty, and the same goes for milk.

How we salt herring at home is tasty and simple

There are several recipes for salting herring in a jar, and now I’ll show you my favorite in a simplified version (briefly, so as not to save your time):

Ingredients:

4 kg of herring.
7.5 tbsp salt.
3.5 tbsp sugar.
1.5 liters of water.
4 bay leaves.
1 tbsp black peppercorns.
Coriander according to preference.

Cooking method:

While the fish is defrosting, you should prepare the brine. To do this, you need to pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled.

In the meantime, you need to prepare a glass jar. To make it easier to fill, the neck should be wide. The container should be washed thoroughly

By this time the fish should be completely defrosted. The carcasses need to be washed under running water, all the entrails removed and the head cut off. After this, rinse again and dry with paper towels.

The herring should be placed tightly in a glass jar. Pour the prepared marinade over it. To avoid the formation of air bubbles, you need to push the edges of the herring away with a knife. Add brine up to the neck. Place the herring in the refrigerator for 48 hours.

How to salt herring in 30 minutes - quickly and tasty

Ingredients:

Herring – 2 pcs.
Water - 0.5 l.
Salt - 2 tbsp.
Sugar - 1 tbsp.
Bulb onions

I must say that the herring is prepared according to this recipe, as quickly as its description. Most of the time will be spent on cutting the fish: cleaning the insides, cutting off the tail and head, as well as cleaning the fillet from the bones.

After cleaning the fish as much as possible from the bones, cut it into pieces and put it in a bowl. Sprinkle pepper on top, you can pour soy sauce on top. Place onion rings on top and add a little vinegar.

Take hot boiled water and dissolve salt and sugar in it. Pour this brine over the fish. After 30 minutes, the herring will be ready and can be served.

Salting herring at home in 2 hours

Ingredients:

1 herring;
1 onion;
500 ml water;
2 tablespoons salt;
1 teaspoon sugar;
2 bay leaves;
a bunch of dill;
table vinegar and vegetable oil - to taste.

We prepare the herring: we clean it, remove everything unnecessary. Next we make the marinade. Dissolve sugar and salt in hot water. Place the fish in a jar and fill it with chilled brine. Add bay leaf and dill.

After an hour and a half, you will need to drain the brine and add the chopped onion. Pour vinegar and vegetable oil over the herring. So she should stand for another half hour. After this, the finished herring can be served.

Salted herring in pieces in the refrigerator for 5 hours

This recipe is also not complicated and does not require specific ingredients. Here we will use the same salt and sugar for brine, spices for taste, and, of course, the fish itself.

As usual, we prepare the fish by removing the head, tail, entrails, and removing the bones. Cut the fish into pieces.

Now take about half a liter of water and dissolve 3 tablespoons of salt in it. Pour this brine over the fish for an hour and a half. Then drain the brine.

Take another portion of water, add 1 tbsp. spoon of vinegar and pour it over the fish. Place in the refrigerator for five hours. After this time, the fish can be taken out.

Another quick way - how to pickle whole herring in 1 day

To prepare herring according to this recipe, take:

Herring - 4 pcs
Water - 1 l
Salt - 4 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar (9%) - 3 tbsp. l.
Bay leaf - 5 pcs
Allspice - 7 pcs

We take the herring out of the refrigerator and defrost it. We clean the entrails and cut off the head and tail.

Prepare the marinade. Dissolve salt and sugar in boiled water, then add vinegar.
We put the herring in a jar, where we will salt it.

Now pour the cooled marinade over the fish. Add spices: pepper and bay leaf. Place the jar in the refrigerator. After a day you can take out and enjoy delicious herring

How to pickle herring using the dry method?

This recipe is for those who like to quickly salt fish without liquid, so to speak dry.

Cooking herring. We clean and cut off the head and tail. Next, take out sugar, salt and a plastic bag.

Rub the mixture of sugar and salt over the fish carcass. We make the mixture at the rate of 2 tsp for 1 carcass. salt and 1 tsp. Sahara. Now we wrap each fish in a plastic bag.

Leave it like this for two hours. After this, take the fish out of the bag, wash off the salt, and wipe it dry with napkins. Remove the skin and bones and cut into pieces. Place everything on a plate, add onion and vegetable oil. Then we put it in the refrigerator so that everything is soaked. After about 30 minutes you can take it out and put it on the table.