How to quickly and correctly pickle a delicious whole herring at home in different ways? Lightly salted herring at home.

To properly pickle herring at home, you do not need a large number of ingredients or any special skills. It is very simple, the main thing is patience.

Surely many of you at least once regretted that you bought salted herring in the store? It turned out to be not quite fresh, or not completely salty, or even not tasty at all ... In this case, only one thing will help you: salting fresh herring yourself. This process is quite time-consuming, but you will be sure that the herring is fresh and tasty. In addition, you can give it absolutely any flavor by adding certain spices. Herring comes out much tastier than the one sold in the store, and anyone can pickle it.

How to pickle herring?

After you have decided on the choice of fish, it remains to pickle it correctly. This is an easy task, but requires a lot of patience. You can see the details in the video, which is also presented in this article.

Nowadays, there are a lot of ways on the Internet to pickle fresh herring at home, let's look at the most popular of them?

Dry fast method in 2 hours

If time is running out, and you want to taste a delicious salted herring as quickly as possible, then this recipe for quick salting herring in 2 hours is perfect for you! In order to deliciously salt the fish with your own hands in this way, you will need the following list of ingredients:

• fresh herring.

First you need to clean the fish and, if there is time, remove most of the bones from it. Then you need to prepare a mixture for salting: for this, mix salt and sugar in a ratio of one to two. We prepare a container in which we will salt the fish, after which we pour the mixture to the bottom with a thick layer. We put a fish on it, sprinkle the mixture on top again and put the next fish. And so on until the fish runs out. The top layer should end with a salting mixture.

You need to put a press on top: it can be a bottle of water, a weight, a heavy pan, or any other heavy object. We leave the fish under oppression for 2 hours at room temperature, after which it will need to be cleaned of salt, rinsed with water, greased with lemon juice, and then it will be possible to serve it to the table. If you like salted herring, then leave it under pressure a little longer. The more time the fish is salted, the saltier it will turn out.

Herring pieces

Herring, pickled in pieces according to this recipe, is very tasty and fragrant! Before serving, it will not need to be cut, and it will also be better saturated with salt, which will make its taste more contrasting. So, to pickle herring at home in pieces, you will need the following list of products:

• onion: 1 pc.;

  vegetable oil: 1 tbsp. l.;

  salt: 2-3 pinches, depending on taste preferences;

  boiled water: 0.5 l.

First you need to thoroughly rinse the fish, rid it of the insides, cut off the head and tail, cut out the fins. After that, the fish must be washed again, and then cut into slices, which should be put in a pre-prepared and washed jar. Cut the onion into rings and also put in a jar. Now boil the water, after boiling add salt to taste and let the brine cool.

When the liquid has cooled, fill it with fish in jars, and add vegetable oil on top. We close the jars and send them to infuse for a day in the refrigerator. After that, a delicious homemade herring will be ready to eat.

If you want to pickle the herring in slices in a spicy brine at home, then add sugar, a few black peppercorns and a couple of bay leaves together with salt to boiling water.

Whole salting in brine

Salting whole herring in brine will help preserve most of the taste and make the fish incredibly tasty and appetizing in appearance. For this you will need the following ingredients:

• black pepper;

  Bay leaf;

  dried cloves;

The first step is to prepare the brine.: put the pan on the fire, mix all the ingredients, except for the herring, and bring the water to a boil. When the brine boils, remove it from the heat and let it cool.

At this time, we wash and clean the fish. It is not necessary to extract the giblets, this can be done later. We put the herring in the cooled brine, after which the pan must be covered with a lid and set to infuse at room temperature. The salting time is determined by your taste preferences: if you like exclusively lightly salted herring, then in this case it will last 12 hours. The longer the fish stays in the brine, the saltier it will be.

After the fish is salted, you can get it out of the brine and serve it to the table.

Classic recipe

To pickle herring in this way at home, you need the following ingredients: salt, sugar, whole herring, water.
We take our herring and remove the gills, then put the whole fish in any non-metallic dish. After that, we proceed to the preparation of the brine: for this, you need to collect about 700 ml of water in a saucepan and put it on high heat. After bringing the water to a boil, throw salt and sugar into the pan, stir the brine and let it cool to room temperature. Pour the cooled liquid over the fish. It is necessary to pour in such a way that the herring is completely in the brine. After that, you can put the herring in the refrigerator and wait until it is salted to the extent that you need.

Spicy Ambassador

To salt fish in a fragrant brine, you will need: herring, water, salt, sugar, black and allspice (peas), bay leaf, dry cloves.

If you like salted herring with a spicy flavor, then this recipe is for you. First, wash the fish, remove the gills and send them to a deep bowl. Then boil water in a saucepan, it will take about one liter of water. When it boils, add sugar and salt in a ratio of 1:2. Also throw the spices you have into boiling water: 10 peas of one and the other pepper, four bay leaves and five cloves. Let the brine boil for a few minutes, then cool, and pour over the herring. After that, you can send the fish to the refrigerator, where it will be salted for as long as you need.

Brine

To pickle herring in brine, you only need fish, salt and water.

This method of salting is only suitable for whole and undamaged fish, since the slightest damage guarantees that you will surely oversalt the herring.

We put a pot of water on a strong fire and boil. After that, take a teaspoon and start pouring salt into the pan until it stops dissolving, just settling to the bottom.
Now we prepare the herring, remove the gills, wash them, put them in a deep container and fill them with saline so that it completely covers the fish. When pickling herring in this way, it should be remembered that with a saline solution it will pickle much faster and stronger. It is not recommended to keep the fish in brine for more than two days, as it will turn out to be very salty.

Salting herring without brine

If you decide to dry-salt herring at home, then you will need the following list of ingredients: herring, salt, sugar, ground black pepper, food film, paper napkins.

As usual, you first need to prepare the fish for salting. To do this, rinse it thoroughly and remove the gills. Then take paper napkins and dry the herring as much as possible. Mix 1.5 teaspoons of salt and ground pepper, add a teaspoon of sugar, and then start rubbing the herring with the resulting mixture, not missing a centimeter and not forgetting the area where the gills were. After rubbing the fish with the mixture, wrap it in cling film and send it to the refrigerator. Salting takes no more than two days.

Salted herring is rightfully considered a national dish. It is served at the table as an independent snack or side dish. Often, herring is added to salads, giving the final product an exquisite salty taste. Store products are crammed with emulsifiers and stabilizers, which increase the shelf life, taste, color, texture, etc. Not everyone knows, but you can salt the herring yourself, the main thing is to observe important features. Consider the most delicious recipes in order.

1. Herring, which has not previously been frozen, is ideal for home salting. Refuse to buy a frozen carcass without a head. It could be processed several times, as a result of which the quality is in doubt.
2. Baltic herring contains toxins and heavy metals, for this reason, do not choose this type of fish for salting. Give preference to Atlantic or Pacific herring, freshly frozen carcasses are allowed (2-3 hours from freezing time).
3. To choose a quality herring, pay attention to the color, it must be uniform. Also, bulging eyes, gills and fins pressed to the carcass speak of the quality of the fish.
4. Do not buy herring, whose body is dented, broken, has unevenly distributed scales. Important attention should be paid to the structure of the carcass: specimens with caviar inside turn out to be dryish, less saturated, while herring stuffed with milk has a pronounced taste and texture.

Herring in brine: "a classic of the genre"

• fresh herring - 1.2 kg.
• fine salt - 125 gr.
• granulated sugar - 75 gr.
• bay leaf - 5 pcs.
• peppercorns - 12 pcs.
• drinking water - 2.4 liters.

1. For cooking herring according to the classic recipe, you can use the Pacific fresh-frozen carcass. In this case, it must be thawed at room temperature to its original state.
2. Regardless of the option of freezing or lack thereof, the fish must be washed before salting. To do this, prepare a solution of 1.5 liters. filtered water and 45 ml. table vinegar (optional can be replaced with lemon juice). Such a move will eliminate the unpleasant fishy smell that spoils the whole impression of use.
3. After rinsing the carcass, cut off the gills, pull out the insides through the holes. Remove the fins, remove the caviar or milk, rinse, then put it back in the belly. Since the fish is salted whole, this stage cannot be skipped, just like chopping the carcass into pieces and cutting off the head.
4. After preparing, place the fish on paper towels to drain excess moisture. Start preparing the brine. Pour purified water into an enamel pan, add sugar, salt and other spices. Put the container on the stove, simmer until the crystals dissolve. Next, cover the solution with a lid, let cool to room temperature.
5. Prepare a wide container in which the ambassador will be made. The main thing is that the container is tightly clogged and the entire carcass is intervened. Place the fish on the bottom of the container, fill with brine, cork, leave for 5 hours. After the time has elapsed, move the container to the cold for another 12-14 hours.
6. After the set time, the fish will become lightly salted. If you keep it in the refrigerator for another 24 hours, the herring will acquire a full-fledged (moderate) ambassador. It all depends on personal preference. Before use, you can rinse the carcass or skip this step.

• fresh-frozen herring - 1.1-1.3 kg.
• white onion - 600 gr.
• fine table salt - 120 gr.
• corn or sunflower oil - 185 ml.

1. Defrost the herring in a natural way, wash it under running water, remove the scales, if possible, remove the skin completely. Cut off the fins, remove the intestines, scrape off the dark patches from the abdominal cavity. Pull out the backbone, you only need a fillet.
2. Rinse the pulp with an acidified solution, which can be prepared from 1.3 liters. filtered water and 55 ml. lemon juice (table vinegar with a concentration of 6%). Cut the loin into slices (about 3 cm thick).
3. Cut the white onion into rings, rub the portioned pieces with salt. Prepare a container for salting, the ideal option is a glass tank with a plastic lid. Sterilize the container, wipe and dry it.
4. Start laying the ingredients, alternating onions with pieces of herring. After the components are tightly packed, fill them with oil. It is important that it covers the herring completely.
5. The duration of salting in the refrigerator is at least 24 hours. If you want to get a richer taste, keep the fish for 2 days, periodically opening the jar and tasting the composition. Serve as an appetizer with mashed potatoes or add herring slices to salads.

Salted herring

• herring - 1.4 kg.
• sugar (preferably beetroot) - 35 gr.
• salt - 40 gr.
• ground black pepper - 5 gr.
• peppercorns - 4 pcs.
• laurel leaf - 4 pcs.
• 6% acetic solution - 30 ml.
• drinking water - 550 ml.
• red onion - 1 pc.

1. Pour water into an enamel pan, add spices, granulated sugar, table salt. In no case do not pour in the vinegar at this stage. Put the dishes on the fire, bring to a boil under the lid, simmer the composition at low power for 5 minutes.
2. Next, remove the pan from the stove, leave for 2 hours, then pour in the vinegar solution and mix. Cool the brine completely, proceed to clean the fish.
3. Clean the carcass from scales, fins and tail. Remove the insides, dark film, cut off the head if desired. Rinse the fish first under running water, then dry with napkins.
4. Now rinse the carcass with a solution of 1.5 liters. water and 60 ml. lemon juice to remove bad breath. Cut the herring into slices about 5 cm wide.
5. Pick up a jar of a suitable size, boil it over low heat for 15 minutes (for sterilization). Dry the container, chop the onion.
6. Start tamping the herring with half rings of onions in layers. When all the components are placed in a jar, fill them with prepared brine with spices. Send in the refrigerator for 1.5 days, do not rinse before use.

• cold drinking water - 1.2 liters.
• coarse salt - 130 gr.
• Don herring - 2 pcs.

1. Not many people know, but Don herring has a creamy flavor and a high percentage of fat content. For this reason, many housewives prefer to salt this particular type of fish.
2. To begin the procedure, scrape off the scales with a knife, remove the gills and fins, make an incision in the belly, remove the intestines and dark plaque.
3. Rinse the herring first under running water, then dry and rinse with lemon solution (1.1 liters of pure water per 50 ml of juice).
4. The traditional recipe for cooking involves the use of highly concentrated brine (tuluzka). To prepare it, dissolve coarse salt in water and stir until the crystals are completely dissolved.
5. Prepare a container for storing food or heating food in the microwave, wash and dry it. You can salt the herring whole or cut into pieces about 4 cm wide, it all depends on personal preference.
6. Lay the fish in layers, place a heavy object (yoke), cork the container, refrigerate. Since Don herring is 25% fatter than Pacific herring, it will take two days for it to become lightly salted. If desired, increase the duration of the salting.

Dry salted herring

• Pacific herring - 800 gr.
• coarse salt (not iodized) - 30 gr.
• sugar - 20 gr.
• spices (any) - to taste

1. Gut the herring, rinse it under the tap, blot it with paper napkins. If you wish, cut the carcass into slices, after removing the backbone and skin. Many people prefer to salt the whole herring, it all depends on personal preferences.
2. Combine granulated sugar and salt, add seasonings to taste (any). Pack the whole carcass or portioned pieces in a sealed bag or wrap with plastic wrap. Place in a food storage container.
3. Keep the herring in the refrigerator for at least 2 days, then evaluate the result. If the fish is not salted enough, increase the duration of salting up to 3 days.

• fresh herring - 1.3 kg.
• granulated sugar - 40 gr.
• salt - 45 gr.
• ground pepper (black) - 7 gr.
• bay leaf - 2 pcs.
• vegetable oil - 60 ml.
• table vinegar - 35 ml.

1. Gut the herring, cut off the gills and pull out the insides through the holes. Remove the fins, wash the caviar or milk (if any), then place back.
2. Wash the fish under the tap, then pour cold water into the basin and place the carcass in the bowl for 45 minutes. When the specified period has passed, dry the fish with a napkin, rinse with a solution of vinegar and water (ratio 1:8).
3. Grind the bay leaf in a coffee grinder to a state of flour, mix it with ground pepper, sugar and salt. Rub the herring carcasses with the mixture of spices, wrap the fish in cling film.
4. Leave the product at room temperature for 3 hours. When this period expires, remove the carcass, chop into pieces. Mix vinegar with vegetable oil, pour portioned slices of herring over them and serve.

Marinated herring

• carrots - 1 pc.
• sugar - 145 gr.
• purple onion - 2 pcs.
• lemon - ½ pc.
• fresh herring - 2 pcs.
• ground black pepper - 8 gr.
• laurel leaf - 8 pcs.

1. This method of salting is called "Dutch" due to the fact that the herring is moderately salty and saturated. Clean the carcasses from scales and skin, remove the fins, gills, and the inside. Remove the backbone, you only need a fillet.
2. Wash the pulp under running water, blot with napkins or towels, chop into thin slices (about 3 cm thick). Cut half a lemon with a sharp knife into half rings, do the same with onions.
3. Grind the bay leaf into powder, mix with black pepper. Peel the carrots, grate them on a coarse grater, combine with lemon, onion and seasonings.
4. Prepare a jar, start laying out slices of herring, overlapping each row with spices. Put the fish under oppression for 2 days, serve under vegetable oil.

Ambassador of herring at home is an easy process that does not require financial and time costs. Consider cooking fish in marinade, oil, classic or dry, with spices. Pickle Don herring using fast technology, vary the proportions at your discretion, experiment.

Video: how to pickle herring at home

Salting herring at home is as easy as shelling pears if you use our selection of recipes!

• 500 grams of fresh-frozen Norwegian herring;
• 5 st. l. coarse table salt;
• 2 tbsp. l. granulated sugar;
• 1.5 liters of ordinary water;
• 3-4 bay leaves;
• 5-7 peas of fragrant, black pepper.

I boil the usual water that is needed for the marinade, put spices there: peas of black, allspice, bay leaves for aroma.

I add salt and granulated sugar to the hot marinade for taste. I stir the spices from the bottom with a wooden spoon.

Now I'm into chilled fish. I bought it fresh-frozen, so I waited until the fish completely melted. I use Norwegian fish, as it is the most fatty and tasty. I washed it under cold water. Now, without removing the insides from the abdomen, I remove only the gills.

The fish must be left without them in order to continue salting.

I put the prepared fish in a suitable glass or metal enamel dish.

I fill the fish with a completely cooled spicy marinade. The herring should float completely in the marinade. If you don’t have enough marinade to completely fill the herring, then just turn the fish over during the pickling process so that it is salted on all sides.

After 2-3 days, the herring will be salted and you can eat it. I just take it out of the marinade, clean it in the usual way, remove the head and entrails from the abdomen and cut into small pieces.

Recipe 2: spicy salted herring, whole in brine

• 2 medium herring - 700 g;
• water - 1 l;
• salt - 8 tbsp. (90 g);
• sugar - 2 tbsp. (20 g);
• coriander - 1 tsp (1.05 g);
• bay leaf - 2 pcs. (0.15 g);
• ground nutmeg or anise - 2 pinches (0.2 g);
• sweet pea pepper - 5-8 pcs. (1.9 g);
• cloves - 5 pcs. (0.75 g);
• ground cinnamon - 0.5 tsp (0.6 g);
• dry mint - 3 pinches (0.15 g);
• chili pepper - 0.5 tsp (0.6 g).

Herring in brine, cooked at home, is ready. Bon appetit!

Recipe 3: how to deliciously pickle herring and cut it quickly

• Fresh-frozen or fresh herring - 3 pcs.
• Salt - 3 tbsp.
• Cloves (whole) - 2-3 pcs.
• Coriander (whole) - 4-5 pcs.
• Bay leaf - 1-2 pcs.
• Black pepper, peas - 3-4 pcs.
• Water - 1 l

The ingredients indicate the amount of spices per 1 liter of water and 3 herring. We pickle 7 pieces, so we proportionally increased their number. We take water, pour all the spices into it and cook the brine. Bring to a boil, let simmer for 5 minutes, turn off and set to cool.

We defrost the herring and, without disassembling it, put it in a saucepan, with the backs up.

When the brine has cooled down, fill it with herring.

Cover with a plate and press down with a weight. We have a not very large stone, weighing ~ 1.5 kg. Close the lid and put in the refrigerator.

After 5 days, the herring is completely salted and we can start cutting it. The brine has turned brown - this is a sign that the herring is ready.

We take out the herring from the brine. It keeps its shape and does not spread.

By the way, this is one of the signs of fresh fish. When buying fish in the store, press on it with your finger. If it has not returned its shape, it is soft to the touch, you have damaged its integrity with a slight pressure, then most likely it is not fresh fish. The fish should be dense, without an unpleasant smell, not spread. This also applies to fish fillets.

Fish are always cleaned from the head. It is more comfortable. We cut off the head of the herring.

With a sharp knife, make an incision from head to tail.

We take out all the insides and clean the black film with the edge of a knife. If it is not removed, it will give bitterness and taste. We clean to a pink fillet. In some places, the costal bones will begin to climb out. If you have a “girl” herring, then you are in luck! You immediately received also salted caviar.

Cut off the tail of the herring. We take a small and very sharp knife. From the fin, on one side of the ridge, we make a longitudinal incision along the entire length.

And from the other side. We have a spine in the middle.

From the edge we hook with a fingernail or a knife, as you prefer, a thin skin. And carefully tighten it. We remove this skin from both sides.

Then, starting from the ridge, remove the fillet from the bones, first on one side ...

then from the second.

If bones remain, remove them with your hands or with tweezers. When the fillet is already boneless, cut it into pieces.

Put the chopped fillet in a jar. Together with the fillet we throw in caviar. Do not compact the fillets too tightly.

When the jar is filled, pour sunflower oil so that all the pieces are completely covered with oil on all sides. If you still have air somewhere, shake the jar a little, but the air must come out completely, otherwise the fish will spoil.

From seven herrings, we got 2 cans of finished fillet, which can be stored in the refrigerator for more than a month. But, believe me, the fillet is so tender and tasty that it is eaten much earlier!

Recipe 4, step by step: herring in a spicy marinade

Spicy salting is when salt, sugar and spices are used to salt herring.

• Herring - 3 pcs. (1.1 kg)

For marinade:

• Water - 750 ml
• Non-iodized salt (sea, rock) - 150 g
• Sugar - 1 teaspoon
• A set of spices for salting (ready) - 1 dessert spoon
• or we prepare such a set of spices ourselves, from the following spices:
• Peppercorns (various)
• Carnation
• Bay leaf (several pieces)
• Mustard beans
• Coriander beans
• Fragrant herbs in a set

Defrost the fish. Cut off the head and tail. Cut open the belly and take out the insides. Separate milk or caviar. Wash the fish well and place in a bowl.

Soak in cold water for 1 hour. Water will "pull out" the remaining blood.

Heat water to a boil, dissolve salt and sugar in it, then add the spices and let them boil a little (1-2 minutes).

The marinade must be completely cool.

Put the herring in a suitable dish. A plastic container came up.

Pour over cooled marinade. It should completely cover the herring.

I put the second plastic container filled with water on top instead of oppression. All this structure should be placed in a cool place for 1.5-2 days.

By lunchtime on the second day, the herring was already the way it should be. It remains to cut it into pieces, sprinkle with vinegar and vegetable oil, decorate with onions.

Recipe 5: Scandinavian style herring pieces with sugar

• herring 3 pcs.
• onion 2 pcs.
• mustard seeds 2 tsp
• salt 2 tbsp
• powdered sugar 100 g
• wine vinegar 100 g
• cold boiled water 50 g
• olive oil 15 g
• bay leaf 1 pc.
• fresh ginger 1 pc.
• chili pepper 1 pc.

Choose a herring for pickling. The fish should be without "rust", intact, with clear eyes. Fresh herrings are the key to success! In my recipe, 3 unpeeled herring weighed about 1 kg.

Not the most pleasant procedure for cleaning herring. Cut off the heads, cut off the fins, clean the scales and wash well.

Separate the herring fillet from the bones. Use tweezers to get small bones from the ridge that remained in the fillet.

Salt the herring. The calculation of salt is as follows - for one medium-sized herring 10-12 g of coarse salt, this is a little less than a tablespoon. Put in the refrigerator for 3 hours.

Prepare marinade. Mix in a jar in which the herring will be marinated powdered sugar, vinegar, water, olive oil, mustard seeds. Peel the ginger root, finely chop. Onion cut into rings.

Remove the herring fillet from the refrigerator and remove excess salt with a damp hand. Cut into 2 cm pieces.

Place herring pieces tightly in a jar, alternating them with onion rings and ginger pieces. If the herring displaces the excess marinade from the jar, then it's okay.

Close the jar with a lid and refrigerate for 2 days. You can adjust and adjust the salting process. Try a piece of herring the next day. If it seems that there is too much of any ingredient, then you can drain the brine and pour boiled, salted water. A day later, the herring is ready.

Recipe 6: how to salt herring in brine (step by step)

• herring - 3 pcs
• drinking water - 1 l
• sea ​​salt - 160 g
• allspice - 20 pcs.
• bay leaf - 3-4 pcs.
• coriander seeds - 1 tsp
• sugar - 2 tbsp. l.
• table vinegar 6% - 2 tbsp. l.

Boil 1 liter of water in a saucepan, add 160 g of sea salt, 3 - 4 bay leaves, 20 allspice peas, 1 tsp. coriander seeds and 2 tbsp. l. Sahara. Boil the brine for 3-4 minutes, then cool. When the brine has cooled completely, add 2 tbsp. l. vinegar.

Rinse the herring, open the abdomen and remove the insides. The head of the herring may not be cut off and the gills may not be removed, since the herring is a marine fish, and it cannot be a carrier of opisthorchiasis, like river fish.

But still, keep in mind that the gills can add a little bitterness to the finished product. By and large, the insides also can not be removed, this is exactly what they do at canneries. But at home it is better to salt gutted fish, you do not salt a ton of herring. Put the herring in a wide dish with high sides.

Fill the herring with brine so that it is completely covered with it.

Press the herring down with a flat plate and press down with any weight, such as a pot of water.

Leave the fish at room temperature overnight. It will be ready in 24 hours.

Recipe 7, simple with a photo: how to make herring tasty

• Herring - 2 pieces (700-800 g)
• Water - 1 l
• Salt - 3-4 tbsp.
• Sugar - 1 tbsp
• Coriander - 1 tbsp grains
• Allspice - 8-10 peas
• Black pepper - 5-6 peas
• Carnation - 3-5 inflorescences
• Laurel - 2 sheets
• Cumin, anise or fennel - to taste

For salting, choose a herring that is fatter and ... beautiful in appearance, with an intact surface, an unbent head, etc.

Rinse the herring. Choose a container in which you will salt. Best of all glass, but it is also possible in a suitable plastic. Measure out the right amount of salt, sugar and all spices (peppers, spices, etc.).

Mix salt, sugar and spices with cold or room temperature water. Sometimes the brine is cooked hot and then cooled, but this step can be omitted.

Place the herring in the spicy brine and leave for 3-5 hours at room temperature, and then send it to the refrigerator for 2-3 days. It is undesirable to keep the fish in brine longer, it can oversalt.

To prevent the fish from floating out of the brine, you can press it down with something or turn it over on the other side during the salting process.

Homemade spicy salted herring is ready.

Cut it for serving: cut off the head, gut and cut into pieces.

Recipe 8: how to pickle Volga herring (step by step photos)

• 2 pieces of fatty herring;
• Salt - 50 grams;
• 1 tsp Sahara;
• A couple of pieces of bay leaf;
• A pack of black peppercorns;
• 500 ml of water.

Two large and fatty herrings are thoroughly washed and placed in a salting dish.

Pour water into a saucepan and heat to a boil over low heat. Salt, granulated sugar, lavrushka leaves and a pack of peas should be poured into boiling water. Stir well until completely dissolved and turn off the heat. Leave for a while for the resulting brine to cool.

After that, the herring is poured with warm brine and closed. A cup with herring and brine should be put in the cold. After about a couple of days, the herring will be lightly salted. If you want the herring to turn out a little saltier, then you should still wait a couple of days.

Ready salted herring is cut into small pieces, folded into a special dish, poured with sunflower oil and put away for storage in the refrigerator.

Recipe 9: home-cured herring (with photo)

• herring - 4 pcs
• drinking water - 1 l,
• coarse salt - 1 tbsp.,
• sugar - 1 tbsp. l,
• coriander (seeds) - 1 tsp,
• bay leaf - 5 pcs.,
• allspice - 1 tsp. l.,
• a mixture of different peppers - 1 tsp,
• table vinegar 6% - 2 tbsp. l.

Boil water. Add a glass of salt to boiling water (or half, if you want to get lightly salted herring), 1 tbsp. l. sugar, 1 tsp. coriander, allspice and a mixture of hot peppers, 5 bay leaves.

Cool the brine completely. While the brine is cooling, prepare the herring for salting. Remove the heads, open the abdomen and take out the insides. If there is caviar or colostrum in the herring, do not throw them away, but peel them from the films, they are also tasty in salty form.

Place the herring tightly in any container with high sides.

In the cooled brine, add 2 tbsp. l. vinegar. Fill the herring with brine.

Press on top with a flat plate and place a small weight on it. No need to press the herring too hard. The load is installed only so that the herring does not float, but is completely in the brine.

Leave home-salted herring in the kitchen at normal temperature for a day. In a day it will be ready to be eaten.

Many housewives sooner or later think about the question: how to salt a herring? There are a sufficient number of various recipes that have been tested by time and thousands of satisfied lovers of salted fish.

Important! Bay leaf and peppercorns (black and allspice) are a must for every recipe. Add them to taste and personal preferences.

How to pickle lightly salted herring

The method attributes the mandatory use of liter containers.

For 3 herrings and 750 ml of water we take:

• 135 g of salt;
• 75 g of sugar;
• 30 ml of vinegar.

We start by diluting sugar and salt in water. Next, throw in bay leaves and peppercorns. Pour in the vinegar after boiling. We take 9% - table, apple or any other.

Pour the herring with a cooled, but still warm marinade.

Salt herring should be throughout the day. Subsequently, you can enjoy excellent taste.

Important! A tight lid is a must. Otherwise, the entire contents of the refrigerator will be saturated with “pleasant” aromas.

With onions and vinegar in oil

To deliciously salt the herring, take:

• 3 herrings;
• bulb;
• salt - 75 g;
• sugar - 37 g;
• vinegar (9%) - 8 ml;
• oil - 20 ml;
• dried dill;
• about 100-150 ml of water.

It will take about 20 minutes to prepare and a day for salting:

1. Onion, chopped into rings, pour acid and lightly crush with your hands.
2. At this time, remove the fillet from the bone.
3. Put the lavrushka in the bottom of the jar. Next fillet, pickled onions.
4. Pour everything with oil mixed with spices and herbs.
5. Pour everything with water and, closing the lid, shake to evenly distribute the brine.
6. We wait 24 hours if stored in the refrigerator.

Quick recipe

If there is no time for a long preparation of herring, and it is important to pickle it, bring the following recipe to life.

Prepare for 2 herrings:

• salt - 300 g;
• water - 1 l.

How to pickle a herring?

1. Dilute salt in boiling water, throw in the remaining ingredients (lavrushka, pepper).
2. Fill the ungutted, but washed fish with cooled water with spices.
3. Salt, observing the temperature regime: an hour - at 15-20 ° C (room temperature) and 1.5 days - at a reduced temperature.

Herring sliced ​​in brine

For 1 large individual we will prepare:

• liter of water;
• 25 g sugar;
• 30 g of salt;
• refined oil - 17 ml.

1. Bringing out the best aromas and flavors of spices through boiling in water.
2. Cut the herring into equal pieces.
3. We chop the onion, put it on top of the fish.
4. Fill everything with cold brine. Don't forget the oil!

A day later, enjoy an excellent dish.

Spicy salted fish

For a large individual, take:

• salt - 100 g;
• water - 1000 ml;
• sugar - 50 g;
• several umbrellas of carnation;
• caraway.

1. Indiscriminately throw everything into the vat.
2. We boil.
3. While the brine for the herring is cooling down, let's take care of the fish. We separate the fillet, trying to remove the bones from the pulp as much as possible.
4. We spread the herring in the bowl where it is planned to salt the fish. The marinade should completely cover the fillet.
5. Salting should be continued for 2 days. Storage location: refrigerator.

Cooking with mustard

This recipe does not require butchering the fish, attributing the use of whole carcasses.

Prepare:

• 2 large herrings;
• mustard - 2 tbsp. l.;
• 150 g of salt;
• 75 g of sugar;
• under Art. l. dried dill and coriander;
• 1000 ml of water.

You should first make a brine:

1. To the side, temporarily remove the herring, mustard and begin to make a pickle. Boil the water with the added ingredients and set to cool.
2. At this time, prepare the herring: gutted.
3. We coat the fish with mustard - in the calculation of a tablespoon per fish.
4. Immerse the herring in the brine.

Arm yourself with patience. You can enjoy the finished dish only after two days.

How delicious to pickle a whole herring

For 1 whole, gutted fish:

• liter of water;
• 90 g of salt;
• 17 g sugar;
• 3 cloves.

1. The solution, which includes all of the above components, is boiled and then cooled. We fill them with a whole fish.
2. Wait 48 hours and enjoy.

Advice! We take a container in which the herring will not be deformed: the straight shape is small in area.

Dry salted fish

Let's move away from marinades and brines. Let's make a delicious herring without them! How? Dry salting method.

It consists in following the following steps:

1. We soak the herring in cool water, without using any spices and herbs - 60 minutes is enough.
2. We proceed to butchering the fish: cut off the head, remove the offal.
3. After washing, lightly dry the carcass with a towel.
4. We mix 2 tbsp. l. salt, st. l. Sahara. With the finished mixture, in which it is also permissible to add your favorite herbs and spices, we rub the fish.
5. We wrap the fish with cling film: 3 layers - and leave for 4 hours.
6. After the specified time, wash off the excess salt, dry the fish.
7. Fish, onion and butter - this order should be observed in subsequent cooking.

After 30-50 minutes you will be able to enjoy a very tasty salted herring.

Salting in Dutch

A recipe for connoisseurs of fine refined taste.

Prepare:

• 2 herrings;
• 2 onions;
• 1/2 lemon;
• 30 g of sugar;
• carrot.

The components are cut as follows:

• herring fillet into pieces 2 cm wide;
• lemon - thin semicircles;
• onions - rings;
• carrots - in a large grater.

We observe an important sequence of layers:

1. Lavrushka
2. Part of a carrot.
3. Lemon.
4. A pinch of sugar and salt.
5. Flat layer of fish.

We repeat how much the herring is enough. Don't forget: lightly tamp.

We stand 64 hours in the refrigerator.

Dutch herring prepared with this method has a tender fillet texture with a slight sweet undertone.

Salted in Korean

For connoisseurs of recipes that give unusual flavor combinations.

Let's take:

• 2 medium herrings;
• onions - 3 heads;
• finely chopped chilli pepper - tsp;
• salt - 30 g;
• coriander - a pinch;
• oil - 150 ml;
• tomato paste - 2 tbsp. l.;
• allspice - 7 peas;
• sweet paprika - tsp;
• sugar - a pinch;
• vinegar (9%) - 100 ml.

We perform the steps:

1. Marinade first. Mix oil, tomato paste, spices, hot pepper (can be replaced with ground). Bring to a boil on medium heat and simmer for about a minute. Remove from stove and add vinegar.
2. Cut the herring fillet into oblong pieces about a centimeter wide.
3. Alternating layers, lay out herring and onion rings.
4. Plentifully fill everything with marinade and send for a day in the cold.

Herring is ideal as an individual dish with rye bread.

How to choose and quickly clean fish for salting

When choosing a favorite, it is worth making ocean fresh-frozen individuals. Regarding sea fish: it should be discarded - it may contain heavy metals.

In addition to the relevance of the fish to the place of catch, we pay close attention to the appearance: the herring should not contain dents or damage. Should have a characteristic uniform coloration of the back. A distinctive feature of high-quality fresh fish can also be called a snug fit to the body of the fins.

Required: bright eyes without opacities. They are an indicator of freshness. A fish without a head is like a cat in a poke.

There are several options for answering the question: how to cut a herring. Here are some of them:

For an even fillet.

At the base of the head, we cut the ridge and gently pull the head towards us, while removing most of the bones. We open the belly, removing the insides and the black film. Cut off fins and tail.

Remove small bones with tweezers.

In the case of salting fish with pieces or a carcass, simply gut and remove the fins.

Worth knowing! Experienced chefs believe that the herring is as tasty as possible when salted as a whole, that is, without prior gutting. But in this case, salting will take a longer time.

Seasoned Cooking Tip: If the herring you've salted has absorbed more salt than expected: fix the problem by soaking the fish in cold milk. Only 2 hours and the fish is saved!

Salted herring is a very popular dish. Quite democratic, tasty tender fish is appropriate on weekdays and holidays. It is chic in itself and as a component of a variety of salads (among which, undoubtedly, it is in the lead). It is only important that the fish itself is cooked well, then the end result will be excellent.

Purchased herring can both please and disappoint. Manufacturers do not always care about product quality. Yes, and the distribution network sometimes fails, violating the terms or conditions of storage. It is much safer to take fresh fish (fresh frozen) and cook it yourself.

How to pickle herring at home so that it is tasty will be told today by "Cozy Kitchen". We have selected the best recipes for you, from which you can easily choose the one that will become your favorite.

Choosing a herring for pickling

There are two types of fresh-frozen herring on the market: Atlantic and Pacific. Both are suitable for salting, which one to give preference to is a matter of personal taste.

• Choose large specimens with a thick back and rounded sides - such a fish will certainly be tasty in salting.
• A good herring has a silvery color without yellowness, clear, without cloudy eyes.
• The fins and gills of fresh fish are tightly pressed to the body.
• The carcass should be without damage, with a smooth skin, without signs of strong compression.

Do not buy headless fish. You lose the opportunity to assess its quality by looking at the eyes and gill covers. This technique is often used by unscrupulous sellers to sell damaged goods.

How to prepare a herring for salting

The first condition is proper defrosting. Trying to speed up the process with a microwave or hot water is a surefire way to ruin a future delicacy. Be patient and defrost fish naturally:

• Leave the carcasses in the refrigerator for a day - such defrosting retains the full taste and structure of the fish.
• Defrosting at room temperature is acceptable. This will take less time than in the refrigerator.

After defrosting, rinse the fish and proceed to cutting. Traditional recipes for salting herring suggest that the fish remains whole - with the head and intestines. But even in this case, it is necessary to remove the gills, otherwise the finished product will be bitter.

Quick salting, like some other methods, involves complete cutting - into pieces or fillets. Milk or caviar found in carcasses is always salted together with the main fish.

How to pickle herring - recipes

We emphasize that all the above recipes can be used not only for herring, but also for mackerel, for red fish.

You can vary the proportions and composition of spices according to your taste. If bay leaves or allspice seem to overpower the original flavor of the herring, you may not want to add them to the brine. But you should not do this right away - first, “get your hands on it”, having mastered proven recipes in practice.

The easiest way to pickle herring

Ingredients:

• 2 large herrings (or 3 medium ones);
• 0.6-0.8 l of water;
• coarse salt without iodine - 1.5-2 tbsp. spoons;
• sugar - 1-2 teaspoons.

Cooking:

• We prepare the brine by mixing and boiling water with salt and sugar dissolved in it.

While the brine is cooking, prepare pre-thawed fish.

It is best to take the whole herring, with the head and entrails. So it is salted more evenly, while maintaining the natural taste. But if speed is a priority for you, the fish can be gutted by removing the head, intestines, dark films inside the abdomen, tail. In this form, several hours are enough to get lightly salted herring, ready to eat.

• We put the prepared fish in a glass or plastic container. Enamelware is also suitable, but another metal container will give an unpleasant aftertaste.

• We cool the brine to + 20-25 ° C and pour the prepared fish. Leave for 1 hour at room temperature.
• We clean in a cool place (refrigerator or balcony). The optimal temperature for salting is the range from +1 to +10 o C.

Salting time varies from two days to a week. It depends on how hard you want to pickle the herring.

Homemade spicy herring

Ingredients:

• herring - 1 kg;
• salt (without iodine) - 6 table. spoons without a slide;
• allspice - peas - 10 pcs.;
• granulated sugar - 3 table. spoons;
• bay leaf - 2-3 pieces;
• water - 1 liter.

Cooking:

First of all, we prepare the marinade.

• Bring the water to a boil.
• Pour sugar, salt, spices into boiling water.
• Cook on low heat for about 10 minutes.
• Cool down naturally.

While the marinade is cooling, prepare the pre-thawed herring.

• Fill the carcasses in a suitable container with chilled brine so as to cover them entirely.
• We put it on the bottom shelf of the refrigerator for three days. In order for the herring to be well salted, it is advisable to turn it over in brine once a day.

If you pickle the herring in this way, then it can be used for salads and sandwiches, and simply cut into pieces and served with a pickled onion.

Herring spicy "Amateur" (with cloves)

Ingredients:

• 2 large fish;
• water - 1 l;
• salt (coarse) - 2-3 tbsp. with a slide;
• 1.5 tsp granulated sugar;
• black pepper and allspice peas - 10 pieces each;
• bay leaf - 3-4 pcs.
• cloves - 5 pcs.

Cooking:

Spicy herring with mustard

Ingredients:

• 2 fish;
• 1 liter of water;
• 2 tbsp ready mustard;
• 5 tbsp salt;
• 3 tbsp Sahara;
• 1 tbsp coriander seeds;
• 1 tbsp chopped dill (fresh or dry);
• 1 tsp black peppercorns;
• 10 pieces. bay leaves.

Cooking:

• Thawed and washed fish, removing the gills, thickly spread with mustard and put in a dish intended for salting.
• Boil water, adding all other spices. Cool down naturally.
• Pour the carcasses smeared with mustard in the same bowl and leave for 2 hours.

After 2 hours, rearrange the dishes with herring in the refrigerator for 2-3 days.

How to pickle herring in brine

The complexity of this recipe is that the slightest damage to the surface of the fish can lead to the fact that in these areas it will be salted. But if you are careful and choose high-quality, ideal carcasses, you will be provided with a great-tasting salted herring!

Preparation of brine for 2 large fish:

• Boil about 1 liter of water.
• Pour salt into hot water in small portions until it no longer dissolves.

You can check the readiness of brine with a fresh chicken egg: in the brine of the desired concentration, it floats on the surface.

If you like salted herring to have a piquant flavor of spices, before dissolving the salt, add a little parsley, a few coriander grains, black and allspice peas, and a little cloves to boiling water.

Next, pour the prepared herring in a suitable dish with the cooled brine, leave it for 1 hour in a warm place, and then put it in the refrigerator for a day or two.

How to pickle herring in a dry way

This recipe is suitable for those who, for some reason, do not want to mess with the preparation of brine. Again, this salting does not require much space in the refrigerator.

Ingredients:

• 2 large herrings;
• 3 tsp salt;
• 2 tsp Sahara;
• 3 tsp ground black pepper.

You will also need paper towels (or napkins) and cling film.

Cooking:

• Rinse thawed carcasses without gills with cold water and dry thoroughly, blotting with paper towels.
• Mix salt, sugar, pepper.
• We rub the fish with the resulting mixture, distributing the spices evenly, including in the cavity from which the gills were removed.
• We tightly wrap the coated herring in 3-4 layers of cling film and put it in the refrigerator for two days.

Quick dry salting

In order to salt the herring in this way, 4 hours are enough (excluding the time for defrosting). An ideal option if you are planning unexpected guests, and you decided to serve your favorite fish to the table.

Ingredients per 1 large fish:

• 2 tsp salt;
• 1 tsp Sahara.

Just like in the previous recipe, you will need cling film, paper napkins or towels.

At the last stage of preparation, you will need

Cooking:

• Soak thawed herring for 1 hour in a container with cold water.
• Carefully gut the carcass, removing the tail, head, entrails along with black films.
• Dry the gutted and washed fish with paper towels.
• After mixing salt and sugar, rub the prepared herring with this mixture and, wrapping it in cling film, leave it at room temperature for 2-2.5 hours.
• After waiting for the time required for salting, we take out the carcass from the film, carefully rinse from the curing mixture in cool water. Dry again with paper.
• In a glass or plastic bowl, chop onion in half rings, pour vegetable oil. Immerse the fish in a container and send it to cool for about 30 minutes in the refrigerator.

In fact, the fish is ready. By the arrival of the guests, it remains only to get it, peel it from the skin and bones, cut into pieces and lay it beautifully. Onion rings and fresh dill will help revive the still life.

Dry salted herring in a bag

Ingredients for salting 2 fish:

• 2 tbsp salt;
• 1 tbsp Sahara;
• 1 tbsp ready-made seasoning for salting fish.

Additionally, you will need two thick plastic bags to seal the fish tightly.

Cooking:

• Mix salt, sugar and seasoning in a bowl.
• Prepared thawed herring, holding over the opened package, sprinkle with the resulting mixture.
• We put the sprinkled fish in a bag, tie it. For reliability, we put this package in the second (so that the brine that will stand out does not leak).
• We remove the package in the refrigerator. After a day, turn over, shaking the fish. We leave it for another day.

After two days, the fish will be ready. It is wonderful that it can be stored in the same brine for up to a week - it will not become oversalted at all, retaining its original delicate taste.

Spicy salted herring in a jar

For 1-2 fish required:

• 0.5 l of water;
• 2 tbsp salt;
• 0.5 tsp Sahara;
• 2-3 peas of black and allspice;
• 2 pcs. cloves;
• 2-3 bay leaves;
• 0.5 tsp coriander and dill seeds (or dried cilantro and dill);

Cooking:

• Bring water to a boil, add all spices. Boil for 2-3 minutes, leave to cool.
• Gutted thawed herring and cut into portioned pieces.
• We put the pieces of herring in a jar, pour the cooled brine. Leave at room temperature for 4-5 days.

Herring in vinegar filling in a jar

You may have concerns: “How to pickle herring with vinegar? Will it turn out sour? This recipe will dispel your doubts! The fish turns out tender, melting in your mouth, amazingly tasty.

Ingredients for brine for 2 fish:

• 100 ml of water;
• 100 ml of vegetable oil;
• 1 tsp with a slide of salt;
• 1 tsp Sahara;
• 1-2 tsp vinegar 9%;
• 1 tsp ready mustard;
• fresh dill.

Vinegar can be added gradually: 1 tsp. immediately, the next day after sampling - another spoonful (if desired).

At your discretion, you can make the taste of fish more spicy by adding peppercorns or coriander grains to the marinade.

Cooking:

• In the cooled boiled water, add all the components of the marinade.
• Cut the thawed herring into fillets, cut into pieces.
• We put the pieces of herring in a jar, sprinkling the layers with chopped dill.
• Pour the prepared marinade, close the lid, put in the refrigerator.

Herring in vinegar filling will be ready in a day or two. Once you try it, you will be pleasantly surprised.

Korean herring

Ingredients per 1 kg of fish:

• 100 ml of vegetable oil;
• 1 head of onion;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tsp acute adjika;
• 1 tsp black ground pepper;
• 1 tsp ready-made seasoning for Korean carrots;
• 100 ml vinegar 9%.

Cooking:

• We cut the thawed herring into fillets, cut into pieces of 4-5 cm.
• Chop the onion, fry until transparent in vegetable oil.
• We take out the onion from the oil with a slotted spoon, pour all the other filling ingredients into the hot oil.
• We combine herring fillet, fried onions, calcined oil with spices. We mix everything thoroughly and put it away for a day in a cool place.

There is another option to cook delicious. Onions are not fried in it, and a different set of spices is used.

Herring in oil filling

Ingredients for 2 medium fish:

• 100 ml of vegetable oil;
• half a large onion;
• 3 pcs. cloves;
• 4 peas of allspice;
• 3 small bay leaves;
• 1 tsp salt.

Cooking:

Herring in mayonnaise

Ingredients for 1 large herring:

• 200 gr. mayonnaise;
• 1 tsp salt;
• 1 tsp Sahara;
• 1 tsp black pepper (ground).

Cooking:

• Place the chopped herring (fillet) into pieces in a small jar.
• Mix mayonnaise with sugar, salt and pepper.
• Pour the herring with the resulting marinade, cover with a lid, put it in the refrigerator.

In two days, soft, fabulously tender herring in mayonnaise filling will be ready. Not only the fish is tasty, but also the sauce.

Herring in vinegar sauce with garlic

A kind of filling with garlic will appeal to lovers of unusual, savory dishes.

Ingredients per 1 kg of fresh-frozen fish:

• 200 ml of vegetable oil;
• 200 ml of boiled water at room temperature;
• 1 tsp vinegar 70%;
• a head of garlic;
• medium-sized bulb;
• salt.

Cooking:

Dutch herring in a jar

The Dutch know a lot about fish and its preparation. From time immemorial, they have selected components for herring that best emphasize its taste.

Ingredients:

• freshly frozen herring - 2 pcs.;
• onion - 2 heads;
• half a lemon;
• 5-6 tsp Sahara;
• 4 tsp salt;
• 1 large carrot;
• 8-10 bay leaves;
• 8-10 black peppercorns.

Cooking:

• Cut the lemon into thin slices. We rub the carrots on a coarse grater. Onions - rings or half rings.
• Gutted herring, cut into pieces.
• In a jar we put onion rings, lavrushka, a little carrot, lemon plastic, about half a teaspoon of sugar, a pinch of pepper and salt, then herring.
• We alternate layers, tightly ramming, until all the components run out. The top layer should be vegetables and spices.
• We tightly close the jar with a lid and put it in a cool place for 2-3 days.

Agree, such a variety of recipes inspires. It remains only to buy fresh-frozen fish and decide how to pickle the herring. At home, it turns out much tastier than store-bought, and besides, it is more economical.

And if you want to always be able to please yourself and loved ones with a delicious salted fish, cook it. This unusual preparation will help out at any moment!

Bon appetit!