You will need
    • Herring – 1 kg
    • Bottled water – 1 litre
    • Salt – 6 tablespoons without top,
    • Sugar – 4 tablespoons
    • Spices: coriander
    • cumin
    • allspice
    • Bay leaf.
If the herring is frozen, defrost it in the refrigerator on the bottom shelf or in cold, salted water. Then wash the fish carefully, taking care not to compromise the integrity of the skin. Remove her gills.
To make a herring, prepare the brine, called a brine. Boil water, add salt, sugar and spices. The water turn off and leave to cool and drink in the aroma of spices. You can add to the brine a little citric acid or vinegar.
Herring put it into a pot, where it will be right, for this purpose, suitable and special bowls for jelly. In a pinch, you can use a bowl or a pan with a wide bottom.
Pour the cooled brine into the fish, it should be completely covered with brine. Tightly close the container lid or cling film, leave at room temperature for 2-3 hours. Then put in the refrigerator for two days.
Open a container of herring, brine should become brown and acquire a specific smell of herring. The degree of posolennoy fish can be checked by cutting a piece of the ridge near the dorsal fin. If you like pickled herring, then she will be ready, for those who like saltier, the fish can be left in the brine for another day.