Marinade for slightly salted herring. Salted herring at home

Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the holidays, but also on everyday days.

Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.

In addition, various salads can be prepared from it, for example, Herring Under a Fur Coat, which we will definitely write about in one of the following articles.

Today, in stores you can find a large amount of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.

So. Let's start our masterpiece...

How to cut and quickly clean a herring from bones and skins. Watch video:

To cook a delicious dish of salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:

Salted herring. Very tasty recipe for lightly salted herring

If there is no time for salting herring, then you can cook salted fish, which takes no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more fragrant.

Ingredients:

• 1-2 pieces of fresh-frozen herring.
• 3 tablespoons of table salt.
• 1 liter of water.
• 8 pieces of black peppercorns.
• 4 tbsp sugar.
• 3 leaves of lavrushka.
• 3 cloves.

Cooking process: First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from fire and cool.

While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.

Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.

At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.

Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.

Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.

Enjoy your meal!

Already, at the very saliva flowed.

Herring with vinegar and onion in oil. Salt the fish in pieces

Even inexperienced cooks can cope with this recipe.

To get rid of the smell of fish in kitchen utensils, it is recommended to use lemon.

To marinate fish, you will need the following ingredients:

• 2-3 pieces of fresh-frozen herring.
• 2 pcs onions.
• 1 glass of water.
• 1 tsp of table salt.
• 5 tablespoons of 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 enameled container, add salt, sugar and vinegar.

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

When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.

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

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

You need to store a jar of herring in a dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.

Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

There is a simple recipe for salting herring, which can be consumed in a couple of hours. Marinating takes only a few minutes.

Ingredients:

• 4 pieces of chopped herring.
• 1 tbsp sugar.
• 1 tsp salt.
• 300 ml filtered water.
• 2 laurels.
• 2 cloves of garlic.
• 1 tsp table vinegar.

Cooking process

Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.

Put a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Put the pot in a warm place.

After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Bon appetit!

How to salt herring at home in brine? Delicious recipe quick and easy

If there is no time to cook fish, then you can quickly make salted herring.

Ingredients:

• 2 pieces of herring.
• 1 piece of onion.
• 1 tbsp vegetable oil.
• 1 tbsp salt.
• 0.5 l of water.

Cooking process

Rinse carcasses thoroughly under running water. Remove fins, tail and head with scissors. Then cut it into pieces and remove all internal organs. Rinse the pieces and pat dry with paper towels.

To prepare the brine, you need to bring water to a boil, then add salt to it so that it completely dissolves.

Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.

Herring is recommended to be consumed immediately, since such salting is not stored for a long time.

Spicy salted herring. How to pickle tasty?

Not all people prefer to buy herring in packages. Therefore, you can cook it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be the way you want it - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, it is rare when you find exactly delicious spicy salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

• 2-3 carcasses of fresh-frozen herring.
• 2 tablespoons of granulated sugar.
• 200 gr of edible salt.
• 1 liter of filtered water.
• A few peas of allspice.
• A pinch of black pepper.
• 2-3 pieces of cardamom.
• 2-3 bay leaves.
• A small amount of cloves.
• Lemon acid.

Step by step cooking process:

There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.

The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be chilled.

Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.

Please note that this is not a very quick way to salt fish. Because here it is understood that you need to keep it in brine for 48 hours. But the whole secret of a light and tasty spice will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.

This is exactly the recipe when the herring turns out fragrant and spicy. Recommended!

Recipe for a whole herring in brine. How to salt a whole herring in brine?

In this suggested recipe method, the whole carcass can be salted. Let's consider one of these options.

Ingredients:

• 3 pieces of fresh-frozen herring.
• 1 tbsp salt.
• 1 tsp granulated sugar.
• 900 ml of water.
• 4 pieces of bay leaf.
• 5 black peppercorns.

Cooking process:

First of all, you need to choose high-quality fish. Then start preparing the brine. To do this, bring water to a boil in a saucepan, add spices, after which it must be cooled, otherwise the fish will turn out not salty, but boiled.

The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.

Rinse the herring again in running water, then dry it with paper napkins. Then pour cold brine, and keep at room temperature for 6 hours, then place in the refrigerator for the same time.

Ready salted herring can be served at the table.

It is important to note that homemade fish can be stored for no longer than 1 week, otherwise, the taste changes greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

• 4 pieces of herring.
• 1 tsp sugar.
• 4 tsp salt.
• 4 pieces of bay leaf.
• 5 cloves.
• 6 peas of allspice.
• 1 bulb.
• 50 ml vegetable oil.
• 1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.

The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.

Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.

After that, drain the brine, add onion rings and a little vegetable oil. The fish can be consumed immediately or after a few hours so that it is completely soaked.

Salt herring in brine with butter

Another delicious salted herring recipe. To prepare it, you will need the following products:

• 2 pieces of fresh-frozen herring.
• 0.5 tablespoons of granulated sugar.
• 2.5 tablespoons of table salt.
• 1.5 tbsp vegetable oil
• 1l of water

Cooking process:

1. Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
2. Divide the herring into pieces, after which it is laid out in a glass jar.
3. To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
4. The prepared brine must be cooled, then add a small amount of vegetable oil to it.
5. The solution is filled with a jar of fish.
6. Place the container in the refrigerator for about 3 days.
7. Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.

Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.

Salting method with mustard

One of the options for preparing brine for herring is the use of mustard. This allows you to achieve a spicy taste.

Ingredients:

• 2 pieces of fresh-frozen herring.
• 1 liter of water.
• 2 tbsp mustard.
• 3 tablespoons of granulated sugar.
• 5 tablespoons of table salt.
• 1 glass of vegetable oil.
• 1 head of onion.
• Peppercorns and bay leaf.

Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.

At the next stage, the prepared fish carcasses must be coated with mustard, and then placed in an enameled container.

After that, you need to prepare the marinade. To do this, bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from stove and cool the brine.

Pour the fish with mustard with a cold marinade, and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.

After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, remove the bones. Cut the carcass into pieces.

Cut onion into half rings.

Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.

Dry salted herring at home. The easiest recipe

If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.

Ingredients:

• 1 piece of herring.
• 1 tsp sugar.
• 1 tbsp salt.
• 2 pieces of bay leaf.
• 1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.

Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.

After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served at the table.

Salted herring at home in a package. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

• 700 gr freshly frozen herring.
• 1 liter of water.
• 0.15 gr of lavrushka.
• 1.05 gr coriander.
• 0.2 g of nutmeg.
• 90 gr salt.
• 20 grams of sugar.
• 0.6 g of peppercorns.
• 0.6 gr cinnamon.
• 0.75 g of cloves.
• 0.15 gr mint.
• 0.25 gr dry chili.
• 1.9 g of allspice.

Cooking process

Defrost two carcasses without external damage and rinse under running water.

Weigh the required amount of all spices, grind if necessary and add 1 tsp of sugar and salt.

Salt that remains, dissolve in a jar of filtered water.

Make an incision in the belly.

Remove all internal organs and films.

For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.

Place the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.

After three days, the fish will be completely ready. It remains to cut it into small pieces and serve with boiled potatoes.

A quick way of salting in 5-12 hours

Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.

Ingredients:

• 2 pieces of herring.
• 2/3 cup salt.
• 5 pieces of laurel.
• 10 black peppercorns.
• 1 tbsp coriander.
• 3 star cloves.
• 5 groschen allspice.
• 4 tablespoons table vinegar.

If you do not tolerate some components, then it is not necessary to use all the ingredients.

Cooking process

Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.

Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. If necessary, the herring can be cut in half.

Put the fish in a prepared container, put bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After that, the container must be closed and sent to the refrigerator for 12 hours.

Dry salting on onion and oil

Another recipe for salting herring in a dry way.

Ingredients:

• 1 piece of fresh-frozen herring.
• 1 head of onion.
• Vegetable oil.
• 1 tbsp sugar.
• 2 tablespoons of table salt.

Cooking process

1. Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
2. At the next stage, gut the carcass and cut off the head. Then rinse again.
3. Dry with paper towels.
4. Mix sugar with salt and rub the fish with the resulting mixture.
5. Wrap the carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
6. After this time, unfold the herring, rinse again, dry with napkins.
7. Place the herring in a container.
8. Chop the onion into a saucepan.
9. Pour vegetable oil for 1 hour.
10. After that, the fish can be served at the table.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

• 2 pieces of herring.
• 1 head of onion.
• 1 lemon.
• 4 tsp sugar.
• 4 tsp sea salt.
• 10 peppercorns.
• 10 sheets of lavrushka.
• 1 piece of carrot.

How to cook

First of all, you need to naturally defrost the carcasses of the fish, and butcher them.

Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.

In a plastic bowl, mix sugar and salt.

Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and refrigerate for a couple of days.

Salted Dutch

The fish will be salted in a jar, as this container is ideal for a small amount of herring.

Ingredients:

• 2 pieces of fresh-frozen herring.
• 1 head of onion.
• 1 piece of carrot.
• ½ lemon.
• 2 tbsp sugar.
• 2 tsp salt.
• 2 leaves of lavrushka.
• 4 allspice peas.
• 6 black peppercorns.

Cooking process

Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.

Remove the scales from the herring, remove the bones and cut into small pieces.

Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.

Spread in dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be consumed with your favorite vegetables.

Korean pickled herring

This is a rare herring pickling recipe, but you should know it.

Ingredients:

• 1 kg of freshly frozen herring.
• 5 onions.
• 0.5 cup vegetable oil.
• 80 ml table vinegar.
• 2 tsp red pepper.
• 1 tsp allspice.
• 1 tbsp tomato paste.
• 1 tablespoon of table salt.

Cooking process

Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.

Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.

The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a load on top.

After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.

Delicious herring in a jar

There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

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

Cooking method:

While the fish is defrosting, prepare the brine. To do this, 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 down.

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

By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.

Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summer, it is quite difficult to find a fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.

First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.

The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.

Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.

In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.

I think that after reading this article, many users will want to use one of the suggested recipes for making fragrant salted herring to treat themselves and their loved ones.

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and fragrant, you need to know how to choose it correctly.

It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.

If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

• The carcass should be silver in color.
• Bulging eyes should not be cloudy.
• The gills are red.
• The fins should be tightly pressed to the carcass.
• If rusty tan marks appear on the fish, then such a product is not of high quality.
• The skin must not be damaged.
• The carcass must be elastic with a white belly.
• Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.

Headless herring is better not to buy, because in this case it is impossible to determine the freshness of the fish.

It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.

It is important to know how the goods are stored. If it is contained in a tin can at a temperature of -4-8 degrees, then its shelf life cannot exceed 4 months. And in vacuum packing no more than 2 months.

I tried to pick up not only the best recipes, but also different variations. Therefore, everyone can choose for themselves the best way to salt herring.

And if you know another recipe that allows you to cook delicious fish, then write about it in the comments. We will be grateful to you. Thank you in advance!

One of the traditional and most popular snacks is considered to be herring with onions, cooked in a fragrant marinade with vinegar and all kinds of spices.

Moderately salted and pickled herring will be a great addition to both a family dinner and a festive feast.

Herring is the basis of the snack, the taste of the whole dish depends on its choice. Experienced housewives advise:

• Buy fish of oceanic varieties (Atlantic, Pacific, Far Eastern) - in terms of its nutritional and beneficial properties, it surpasses herring of marine species.
• When choosing, give preference to a whole (not decapitated) herring.
• Pay attention to appearance: the surface should be shiny, moist, without cloudy mucus. Spots of yellow and "rusty" color indicate the oxidation of fish oil. You should refuse to buy such fish. Herring eyes should not be sunken and cloudy.
• When pressing with a finger on the carcass, there should not be a “pit” - the elastic texture of the meat indicates the freshness of the herring;
• Paying attention to the smell is one of the most important signs of a stale product.

It is equally important to properly cut the herring:

• Place the fish on a cutting board.
• Cut off the head and, with a knife in the abdomen, cut it to the tail.
• Carefully, so as not to damage the gallbladder, remove the insides.

Important! When gutting, be sure to remove the black film, which gives the herring a bitter taste.

• Cut off all fins. With a sharp knife, make a deep incision along the back of the carcass and remove the spine, cutting it off from the tail.

Note! Before cutting, the herring can be hit on the table several times on each side, after wrapping it with cling film. Then unfold the carcass like a book, pressing your hand along the entire ridge. After such a “procedure”, the bones will easily separate from the pulp.

• Remove ribs and large bones.
• Gently remove the skin, pulling it together like a stocking towards the tail.
• At the end, the fillet is cut into pieces of the required size.

Helpful information! If you wrap the cutting board with cling film before starting work, it will remain clean, without the characteristic smell of herring.

How to pickle herring

1. Depending on the recipe, the herring can be pickled whole or cut into pieces.
2. Onions are used both white and red. Sometimes finely chopped carrots are added to it.
3. Spices and spices are necessarily put in the marinade, which will give the appetizer a special aroma and taste.
4. You should adhere to the strength of the vinegar solution and the cooking time indicated in the recipe.

Important! For the marinade, you should use table vinegar, and not! In some recipes, it is allowed to use grape and.

The best herring recipes with onions and vinegar

There are a lot of options for cooking herring. Some of them have already become classics, others only win the hearts of gourmets, but have already entered the “best” category.

Classic irresistible recipe

Herring with onions marinated in vinegar and oil is one of my favorite recipes. Its popularity is due to its ease of preparation and incomparable taste.

The fish is cut, the bones are removed, and placed in a deep bowl. The onion is cut into half rings (1-2 medium onions are needed for 1 herring carcass) and placed on top of the fish.

For the marinade, 9% vinegar diluted with water in a ratio of 1: 3 is used, with which the herring is poured so that it covers all the ingredients.

For flavor, you can add 1-2 bay leaves and a few black peppercorns to the marinade.

After 6-8 hours, the fish is removed from the vinegar solution and served.

Additional Information! In order for the herring to turn out tender, before placing it in the marinade, the fish is soaked in milk for 40-50 minutes.

Herring appetizer recipe for the festive table "Instant"

Unexpected guests or unscheduled friendly gatherings... Sometimes you need a recipe for a delicious snack that can be prepared as quickly as possible.

This dish does not take long to prepare. The herring is cut into fillets, cut into small pieces and laid out on a plate. For the marinade, mix 4 tbsp. l. sunflower oil and 2 tsp. , add spices to taste (ground black pepper, coriander, etc.). The dish is decorated with onion rings, poured with marinade and allowed to stand for 20-30 minutes.

apple cider vinegar recipe

The herring fillet is divided into two parts in the form of long strips.

For the filling, chop gherkins, sweet peppers and onions.

And finally, proceed to the formation of rolls. To do this, herring strips are laid out on a board, smeared with mustard. Spread the filling on top, carefully fold and fix with a wooden skewer.

The resulting rolls are placed in a glass container, poured with cooled marinade, put in the refrigerator for 1-3 days.

Ready rollmops are laid out on a plate, decorated with green onion feathers and lemon slices.

Spicy Recipe

An appetizer for spicy lovers.

In order to prepare a marinade for herring with spicy, you need to take 1 glass of water, add a little table 9% vinegar to it (here you can focus on your taste - someone likes more seasoning, someone less). When the water boils, add hot pepper, 15-20 g of mustard seeds, herbs (depending on preferences), a few peas of allspice and 80-100 g of sugar.

Stirring constantly, boil the mixture over low heat for several minutes.

While the marinade is cooling, cut the fish and chop the onion. Then all the ingredients are mixed and put in a cool place for 10-12 hours.

Drain the marinade before serving. If desired, herring can be poured with vegetable oil and sprinkled with fresh green onions.

Some more useful tips for preparing a delicious herring snack:

• The skin from the carcass is easier to remove towards the tail. If you try to take it off in a different direction, it will move away with meat.
• You can remove very small bones from the fillet using ordinary tweezers.
• If, when laying herring and onions in jars, the layers are slightly crushed, then the fish will marinate faster.

How and with what to serve

Tasty, juicy, fragrant and moderately fatty herring appetizer is appetizing and perfect for the festive table, harmoniously combined with many dishes.

When serving, it can be served additionally:

• the same onion with which she marinated;
• dark olives, which will give the fish additional piquancy;
• thin slices of lemon.

There are many options for decorating holiday snacks from herring. Each hostess adds her own ideas depending on the situation and occasion.

Despite its simplicity, a herring and onion appetizer marinated in vinegar can compete with expensive and even exotic dishes. A variety of recipes will allow any hostess to constantly surprise the family and guests with their culinary talents.

Everyone knows that the most delicious food is the one that is cooked at home. That is why in this article I want to talk about how you can deliciously pickle herring at home: what you need for this and how to do everything right.

Option 1. In Korean

So, to make it tasty, you can try to pickle it in the Korean way. To do this, stock up on the following ingredients:

1. 1 kg of fish (if there is no herring, you can take a sardine, mackerel, pangasius or pelengas).
2. Half a kilo of onions.
3. Half a teaspoon of red and black ground peppers.
4. One tablespoon of salt.
5. One tablespoon of tomato paste.
6. Approximately 2-3 tablespoons of vinegar.
7. Half a glass of vegetable oil (you can use both ordinary, sunflower, and olive oil).

Cooking method

So, in order for the pickled herring with onions to turn out beautiful, you must first cut it: separate the head, fins, tail, remove the spine and bones. Only one fish fillet remains, which is cut into pieces, salted, seasoned (red and black pepper), “smeared” with tomato paste. At this stage, you need to cook the onion: for this, it is cut into half rings (do not be afraid to overdo it with this ingredient, the more onions, the better). When everything is ready, the fish is seasoned with vegetable oil, vinegar and covered with onions. All this is placed in the refrigerator. After three hours, the dish can be served on the table. However, it will be much tastier if the fish stays in the marinade until the morning.

Method 2. Pickling without vinegar

It is worth saying that pickled herring can be cooked without vinegar. In this case, you need to purchase fresh-frozen fish (in such quantity that it fits in a three-liter jar), as well as prepare salt (250 g), allspice and (several pieces each), sugar (3 tablespoons). The cooking process itself consists of the following steps:

1. Freshly frozen fish should be thoroughly washed under running water, it is not necessary to clean it.
2. Next, the fish is tightly folded into a jar, all pre-cooked ingredients are poured, everything is poured with cooled boiled water.
3. The bottle is closed and shaken well so that the salt and sugar dissolve.
4. All this will be infused at room temperature. After standing for a day, a salted herring will be ready, after two days the fish will be salted more strongly.
5. After complete preparation, everything is placed in the refrigerator for preservation for a maximum of 10 days.

Method 3. With vinegar

What else can be a herring pickled at home? Why not learn how to cook it with vinegar? To do this, stock up on about two to three kilograms of fish, as well as brine. You can prepare it from the following ingredients: water (half a liter), vinegar (30 ml), salt (100 g), spices to taste (pepper, bay leaf, etc.). You need to start cooking the dish with the preparation of fish. It is thawed, thoroughly washed under running water. Next, you need to boil water, pour salt and spices into it. When the brine cools down a bit, vinegar is added there. Next, the fish must be folded so that the brine completely covers it. As for the pickling time, if the herring is peeled and cut into pieces, it will be ready in about 5 hours. If the fish is completely salted, it will be possible to eat it after 12 hours.

Method 4. Dry pickling

Interesting for many will be the fact that pickled herring can be prepared according to the principle of dry pickling. To do this, stock up on one of the following types of fish: pink salmon, silver carp, pelengas in the amount of 1 kg. The fish is cleaned, only fillets should remain, which are sprinkled with a mixture of the following ingredients: salt and sugar (1 tbsp each), black pepper (ground - 0.5 tbsp). The fish is well mixed, bay leaf is added, all this is put in a cool place under the press. A day later, when the fish is well salted, they add it. Marinated herring without preparing a brine is ready! Bon appetit!

Method 5. Carrot-lemon

And one more way how to pickle herring. We will use carrot-lemon marinade. To do this, you will need the following ingredients: fish (1 pc), carrots (1 pc), half a lemon, one onion, a tablespoon of soy sauce and vegetable oil in the same amount. First, the fish is prepared: it must be thoroughly washed and cleaned of bones so that only fillets remain. For the marinade, the onion needs to be peeled, cut into half rings. Carrots are also peeled and grated for Korean carrots. Mix everything well with your hands, then add soy sauce. Pieces of fish are placed in the mixture, and lemon slices cut into quarters are also added there. The dish is soaked for about 5 hours, but for a richer taste, you can leave it all night. Delicious herring marinated at home, ready to eat!

1. For salting at home, chilled Atlantic or Pacific herring is best suited.
2. We have a separate one on how to choose fish. Study it carefully and in no case do not buy a herring without a head and fins. Often they are cut to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
3. Frozen fish should not be thawed in the microwave or placed in warm water. Defrosting should be natural: put the herring on a plate and keep in the refrigerator until it thaws.
4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

• 2 herring;
• 1 liter of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 3-4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Cooking

Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

Take a plastic container or an enamel pot with a lid. Put the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring over from time to time.

Let stand 3 hours at room temperature, then refrigerate. You can try after 48 hours.

bit245/depositphotos.com

Another way to salt the whole herring, but without water.

Ingredients

• 1 herring;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• ½ teaspoon ground black pepper.

Cooking

The fish needs to be washed. If desired, cut off the head and remove the innards.

Mix salt, sugar and pepper. Rub the fish with the mixture and wrap it in cling film or seal it in a plastic bag. Put on a plate and store in the refrigerator for two days.

Another way to salt a whole herring. Mustard gives the fish not only a special taste, but also makes it firm and elastic.

Ingredients

• 2 herring;
• 1 liter of water;
• 3 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 tablespoon dry mustard;
• 5 bay leaves;
• 10 black peppercorns.

Cooking

Rinse the fish. Sometimes herring is kept for 30–40 minutes in cold water to make it juicier. If you leave the head of the fish, be sure to remove the gills.

Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. Remove from heat after 3 minutes and set aside.

Pour the herring with the cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then refrigerate for another two days.

Lester120/Depositphotos.com

For this method, herring is needed in pieces 2-3 centimeters thick.

Ingredients

• 1 herring;
• 1 large onion;
• 6 tablespoons of vegetable oil;
• 3 tablespoons of salt.

Cooking

Cut the peeled herring into pieces, and the onion into half rings. Layer the fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep herring in the refrigerator for 1.5–2 days.

wawritto/depositphotos.com

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.

Ingredients

• 1 herring;
• 1 onion;
• 700 ml of water;
• 3 tablespoons of salt;
• 2 tablespoons of vegetable oil;
• 1 tablespoon of 9% vinegar;
• 2 bay leaves;
• 8 black peppercorns.

Cooking

Dilute the salt in 500 ml of water. Put the prepared fish in the saline solution and leave for an hour and a half.

Drain the water and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dilute the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. A day later, you can take a sample.

In this way, it is better to salt whole or cut into pieces of fillet. Herring is tender and very fragrant.

Ingredients

• 1 herring;
• 1 lemon;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 5 bay leaves;
• 15 peas of allspice.

Cooking

Wash and cut the lemon into thin circles. Cut and cut the herring.

In a glass jar or plastic container, lay out the fish and lemon in layers, pouring everything with salt and spices. Cover with a smaller plate and place something heavy on top.

Keep in the refrigerator for 24 hours. Then stir and wait another day. After that, serve.

Mirchella/Depositphotos.com

According to this recipe, a ready-made snack is obtained. Only a piece of Borodino bread can supplement it.

Ingredients

• 2 herring;
• 2 medium onions;
• 1 small carrot;
• 1 lemon;
• 3 tablespoons of salt;
• 6 tablespoons of sugar;
• 10 bay leaves;
• 10 black peppercorns.

Cooking

Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.

Layer the herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour herring with vegetable oil.

Cooking

Fillet the herring. Dissolve salt and sugar in hot water. Cool down. Put the fish in a glass dish and pour over the brine. Add bay leaf and chopped dill.

After an hour and a half, drain the brine, add the onion cut into half rings and pour the herring with vinegar and vegetable oil. After another half an hour, the fish can be served at the table.

Do you know other original ways of salting herring? Share recipes in the comments.

Tender herring: as many as 10 recipes!

I think I will not 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 big selection, 10 recipes on how to make lightly salted herring at home, marinate with and without spices, with vinegar or just with salt, and maybe even with sugar ....

In general, different options for salting and pickling herring and other fish! For every taste!

1. Herring (incomparable salting method)

According to this recipe, we have already salted herring many, many times and the result has always pleased us !!
We take 1 kg of fresh-frozen herring of good quality.
Gut, remove the skin and cut into pieces.
Put the fish in an enameled saucepan.

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

2. Herring "GENTLE"
This is the first time I have tried this recipe and the result was beyond my expectations.

The herring turned out tender, juicy, tasty to the point of indecency. Everyone take note, it's quick, easy, and really very tasty.

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

Herring should be very fresh, choose carefully by all known methods: sniff, touch, torture sellers.
Remove skin and bones from herring
cut the fillet into slices thick, you can larger, as in my picture, you can as 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)
onion cut into rings (half rings).
Rub the herring pieces with salt.
Put a layer of herring, a layer of onion in a liter jar.
Lay tightly.
Top with vegetable oil to the edges of the jar.
Put the herring in the refrigerator for 5 hours.

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

Bon appetit! Don't swallow your tongue!

3. Marinated herring by Oikumene
You will need:
salted herring (preferably slightly salted) 2 pcs.
onion red and white 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

Cooking

Cut the onion as you like. Put the onion in the boiled marinade, bring to a boil, remove from the stove. Cool down completely. And you can try, add salt or sugar, vinegar, in general, as you like.

Peel herrings, divide into fillets. Cut each fillet lengthwise into 3 pieces. Roll into rolls, chop into skewers

4. Lightly salted Herring according to a homemade recipe

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

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

5. Lightly salted, you can cook salmon, trout, herring, herring, flounder, mackerel and other fish.
Naturally, the fish must be very fresh, in the sense that although it is freshly 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 cut the fish into fillets, that is, we cut it along the spine, remove all the fins and bones visible to the eye, there is no need to remove the skin.
Next, we prepare a mixture at the rate of 100 g of salt and 10 g of sugar per kilogram of fish.
I also add seasoning for fish from a bag or whatever seasonings I like to the mixture.
All! We rub the fish thickly with this business,
pour our mixture into the bottom of the bowl,
we put the fish skin down, if a second layer is obtained, then we put it on the first one with the skin up.
Sprinkle more salt on top and refrigerate.
I tried this herring today after two hours ... with fresh potatoes. Fantastic! When serving, crumble an onion into a fish and flavor it with butter ... I'm not saying that an irreplaceable thing for 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, put in a bowl,
salt, pepper to taste, a little sugar, sprinkle with chopped onion, crush a clove of garlic, pour vegetable oil.
Let stand 5 to 15 minutes.
The dish is ready to eat.

We will need:
For 1 kg of sprat or herring:
Bay leaf - 3-4 pieces
Peppercorns - 10 pcs
Carnation - 3 pieces (you can without it, who does not like)
Salt - 4 tablespoons
Sugar - 2 tbsp
Cooking:
Cut the herring into fillets (I also remove the skin, but not always)
Place in a deep dish.
Make a pickle:
Boil 1 liter of water with parsley, pepper, cloves, add salt and sugar. Cool down.
Pour brine over fish. put a plate on top (as a load).
I also add ground black pepper directly on the fish
The fish is ready in a day. Keep at room temperature.

Enjoy!

8. Herring at home

I never buy ready-made herring fillets in plastic jars. The most delicious herring is the whole one from the market. With her, of course, there are more troubles, 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 oil.

Products:

1 herring
- 1 onion
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 0.5 tsp mustard seeds
- 0.5 tsp coriander
- greenery

Cooking method: clean the herring, gut, remove the backbone and bones. Cut the prepared fillet into pieces and put in a bowl. Onion cut into half rings. Add onion, vegetable oil, lemon juice, mustard, coriander, chopped herbs to the herring. Mix everything well and put in a jar. Remove to refrigerator.

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

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

10. SPICY HERRING
400 g herring fillet

0.5 st. chopped dill

Marinade:

0.5 st. Sahara

3 tablespoons vinegar

1.5 st. water

5-6 peppercorns

2 bay leaves

5 star cloves

0.5 tbsp mustard seed

10 black peppercorns

2 small carrots

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

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