A simple way to pickle a herring
To pickle herring in brine, you will need:
- 2 pounds of fresh herring;
- 3 ½ cups salt;
- 1 liter of filtered water.
In this recipe, water can be replaced with dry red or white wine. So the fish need the unusual but very pleasant taste.
Mix the water with salt. Stir until then, until all the salt dissolved without a trace and get a saturated solution. Herring have – clean, cut the gills and remove the insides and place in a glass or earthenware bowl and pour brine. Soak the fish for 3-4 hours, then rinse under cold, running water and dry, if you want to smoke or pickle herring, or keep in a brine in the fridge.
In order to pickle the herring dry Ambassador, take:
- fresh herring gutted;
- large salt.
In a glass baking dish, pour a thick layer of salt. Fish carcass wash and dry, have to fillet, fold so that the flesh was inside and the skin outside and put on salt. On top sprinkle another thick layer of coarse salt, wrap the form with cling film and place on top of the cargo. Salt herring for 2-3 days, then soak for 2-3 hours in fresh water, rinse and marinate, smoke or store in the vegetable oil.
Salted herring can be stored for 4-5 months.
Spicy salted herring
Herring spicy salted take:
1 kilo of cut herring;
- 1 liter of filtered water;
- 3 tablespoons of salt;
- 2 tablespoons of sugar;
- 1 Bay leaf;
- 5 buds cloves;
- 10 peas allspice;
- 1 teaspoon of coriander seeds.
For pickling, try to choose large, fat herring with a wide back.
Prepare the brine. Pour into a small pan with water, add salt and pepper, allspice, coriander, cloves and Bay leaf. Bring to a boil, stirring until salt and sugar is completely dissolved. Remove from heat and cool spicy brine. Put the herring in a glass or earthenware container, cover with brine. It should cover the fish completely. Cover with clingfilm. Salting should last at least 12-15 hours.
How to marinate salted herring
Salting - pre-treatment of the fish before marinating. To make the pickled herring, you will need:
- 500 grams of salted herring;
- 2 cups white wine vinegar;
- ¼ Cup of sugar;
- 1 teaspoon of mustard seeds.
- 5 grains of allspice;
- 1 teaspoon of peas of black pepper;
- 2 Bay leaves;
- 1 clove of garlic;
- 1 lemon;
- 1 head red onion.
Slice the lemon, and an onion half-rings. Rinse the herring. Pour the vinegar into a saucepan, add the sugar, allspice and black pepper, Bay leaf and garlic. Bring to a boil and cool. Put the herring in a jar, alternating with onion and lemon slices, pour in marinade, cover and refrigerate at least 12 hours. Such herring may be stored in the refrigerator for months.