How to pickle herring?

How to pickle herring?

Home-cooked meals are often much tastier than store-bought food. And homemade pickled herring is likely to be one of your favorite dishes. Pickling recipes are very simple, and the cooking process does not take much time.

Herring for pickling should be taken fresh-frozen or raw. Before you start pickling, the herring must be cut. Defrost the frozen herring, then gut, cut off the head, tail and fins. Rinse in water (necessarily flowing), dry with a napkin. Cut into pieces about 2-3 cm thick. The fish is ready.

Consider how to cook herring

Method 1

Cooking marinade

• 2 tbsp. l. salt
• 1 tsp granulated sugar
• 3 large onions
• 1/2 tsp black pepper (ground)
• 100 ml vinegar
• 3 dessert. l. tomato paste or ketchup (optional, optional)
• 0.5 cup vegetable oil
• 3 bay leaves
• 5-6 allspice peas

Mix the chopped onion with all the other ingredients. Pour the marinade over the herring, mix well and leave for 13-15 hours.

Pieces of herring should preferably be folded more tightly into a glass jar. Pour the rest of the marinade into the jar so that it completely covers the fish.

Lemon can be added to the marinade if desired.

Method 2

To pickle 2-3 herrings, you need 0.5 liters of marinade.

Cooking marinade

• 0.5 liters of water
• 30 ml vinegar
• 100 g salt
• 3 bay leaves
• 8 allspice peas
• Other spices - to taste.

Add spices, bay leaf, salt to boiling water. Boil 3 minutes. Cool down. Add vinegar to the cooled brine. Pour the herring with brine so that the fish is completely covered.

Put in a cool place - cleaned and cut into pieces of fish for 3-6 hours, whole herring for 12 hours.

Method 3

Marinating without vinegar

With this method of pickling, the herring does not need to be cleaned, just wash it thoroughly with water.

Cooking marinade (per 1 kg of herring)

• 0.5 kg onion
• 1/2 tsp. red and black ground pepper
• 1 st. l. salt
• 1 st. l. tomato paste or ketchup
• 1/2 cup vegetable oil

Tamping tightly, put the fish in a jar. Add all the ingredients, pour boiled cold water so that it completely covers the whole fish. Close the jar with a nylon lid and shake it well to dissolve the salt and sugar as soon as possible.

Leave at room temperature for two days.

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