Korean carrots for the winter are spicy. Preservation of carrots for the winter - classic and original recipes
Herring is a favorite snack of our compatriots, because pickling herring at home can be tasty and fast. Experienced housewives share their recipes, which are firmly entrenched in the kitchen books of most families. There are many salting technologies, starting with the classic one, ending with its variations with lemon, mustard, vinegar, etc. Let's talk about everything in turn.
Salting herring at home: rules, recipes
1. For a truly delicious appetizer, choose Pacific or Atlantic herring. The fish must be chilled.
2. You should not buy an already butchered carcass, because sellers often cheat in this way, cutting off signs of spoilage. Buy a whole carcass, you need to cut it yourself.
3. If it is not possible to use fresh fish, in extreme cases, salt the frozen one. But do not defrost it in the microwave oven or hot water. Leave to thaw on the bottom shelf of the refrigerator.
4. Regardless of which recipe you prefer, you need to take coarse table salt. Iodized is not suitable and dries out herring, and with a small snack it turns out salted.
No. 1. Salted herring in brine: "classic"
Since you can pickle herring in many different ways, let's start by considering classic recipe at home. It's delicious and fast.
Ingredients:
- granulated sugar - 50 gr.
- coarse salt - 60 gr.
- purified water - 1 l.
- herring (carcasses) - 2 pcs.
- laurel, peppercorns, cloves - to taste
1. In order not to make the brine bitter, it is necessary to prepare the fish in advance by removing the gills. The carcasses themselves do not need to be gutted, rinse them and dry them.
2. Pour water into the saucepan, put on the stove and wait for the seething. Pour 5 bay leaves, 15 peppercorns, 6 cloves, salt in the amount according to the recipe.
3. Simmer for another 4 minutes and turn off. When the marinade has cooled to a temperature equal to room temperature, start salting.
4. Put the herring in an airtight container or jar, fill with brine. If the marinade does not cover the carcass, build a press or periodically turn the fish over.
5. Note 3 hours, then remove the herring in the cold. Insist for two days, after this time you can carry out the first tasting. Salted herring at home, very tasty!
No. 2. Salted herring with lemon
- salt - 60 gr.
- granulated sugar - 25 gr.
- lemon - 1 pc.
- peppercorns - 14 pcs.
- herring - 1 pc.
If classic recipe how to pickle herring is not enough, you can pickle with lemon at home. It turns out just as tasty and fast.
1. citrus fruit wash with a sponge, chop in circles. Gut the herring, chop into pieces of arbitrary thickness. You can leave the cut fish whole, as you like.
2. Prepare a saucepan or basin, place lemon slices and herring in turn. Sprinkle with spices and salt. Set the oppression from a flat plate and a heavy water bottle.
3. Keep the fish in the refrigerator for about a day. After a predetermined time, mix the contents, build a press again and leave the herring for another 20-25 hours.
No. 3. Salting pieces of herring in oil
- onion - 1 pc.
- vegetable oil - 170 ml.
- herring - 1 pc.
- salt - 75 gr.
If you still don’t know how tasty salted herring is, you should definitely try this recipe. Moreover, at home everything is at hand.
1. After butchering, the carcass must be chopped into pieces about 3-4 cm in size. You will also need to chop the onion into rings.
2. Now prepare a jar or other container, lay out pieces of herring one by one, sprinkling with onion and salt.
No. 4. Salted herring with mustard
- herring - 2 pcs.
- granulated sugar - 50 gr.
- water - 1 l.
- mustard powder - 25 gr.
- salt - 80 gr.
- laurel - 5 pcs.
- peppercorns - 12 pcs.
1. Before salting the herring, it must be washed and dried with napkins. When cooking at home, the carcass is removed from the fins, head and entrails. You can leave it whole, removing the gills, it will also turn out tasty and fast.
2. Make a marinade. For this purpose, boil water, pour into it granulated sugar with salt, laurel, pea pepper. Simmer for 4-5 minutes, turn off the stove and cool the brine.
3. Put the herring in a jar, sprinkling mustard powder from all sides. Fill with brine, build a press and leave the fish in the kitchen for 3 hours. After this time, transfer to the cold and wait 2 days.
No. 5. Dry salting of herring
- salt - 35 gr.
- large herring - 1 pc.
- sugar - 10 gr.
- ground black pepper - 1 gr.
If you do not know how to pickle herring, you can use the dry method at home. As a result, the snack turns out tasty and fast.
1. Wash the fish and, if desired, butcher it. Next, mix sugar, salt and allspice. Grate the herring.
2. Wrap the fish tightly with cling film and place on a dish. Send in the refrigerator for 2 days.
No. 6. Salted herring with onion and vinegar
- water - 0.7 l.
- vinegar (9%) - 30 ml.
- salt - 80 gr.
- laurel - 2 pcs.
- vegetable oil - 60 ml.
- herring - 1 pc.
- peppercorns - 8 pcs.
- onion - 1 pc.
1. Using this recipe, you will learn how to salt herring deliciously. It is recommended to gut, peel and cut into thin slices at home.
3. Mix onion and spices in a separate cup, place the fish. In 200 ml. dilute the vinegar with water. Pour the solution into the herring. Mix in the oil.
4. Cover the container with a lid and send the workpiece to the cold. After a day, you can try.
No. 7. Salted herring for 2 hours
- fresh dill - 35 gr.
- sugar - 10 gr.
- water - 0.5 l.
- herring - 1 pc.
- salt - 60 gr.
- onion - 1 pc.
- laurel - 2 pcs.
- vegetable oil and vinegar - to your taste
Before pickling herring, it should be cut into fillet pieces at home. The appetizer is prepared deliciously and quickly, the procedure will take only 2 hours.
1. Dissolve sugar and salt in hot water. Wait for cooling. Put the fish in glass containers, pour in the prepared brine.
2. Add chopped dill and bay leaves for flavor. After 1.5 hours, the brine must be drained.
3. Place the onion chopped in half rings in a jar. Pour in vegetable oil with vinegar. After 25-30 minutes, the fish can be eaten.
No. 8. Salted spicy herring in a bag
- salt - 50 gr.
- grain coriander - 1 gr.
- sugar - 30 gr.
- herring - 2 pcs.
- peppercorns (grind) - 8 pcs.
- bay leaf (grind) - 2 pcs.
Before you salt the herring deliciously, purchase the necessary spices. Then follow the instructions.
1. Gut the fish and fillet it. Mix all spices. Rub the herring with spices.
2. Place the fish in the bag and seal tightly. Leave the workpiece at room temperature for 5-7 hours.
3. After the specified time, transfer the workpiece to the refrigerator for 2 days. After that you can try.
Fish can be cooked different ways, so before pickling herring, use one of these recipes. At home, the preparation is delicious and fast. Surprise your household with an unusual herring.
Hi all! Today I suggest you learn how to pickle correctly, quickly and tasty fresh-frozen herring at home different ways. This can be done in different ways, for example with spices, mustard, vinegar and other ingredients.
After all, you must admit, without salted herring festive table you won’t cover, especially if you do, because this is its main component. After all, you can even just lay such a fish very beautifully on a serving plate, and then eat it.
I think that many of you probably buy herring in a supermarket or store, of course this can be done in a couple of minutes. But it is better to buy fresh frozen fish and salt it yourself so as not to run into trouble.
Do you think it's difficult to do this? Absolutely not, the main thing is to choose a suitable pretty fish. How to do it right, I suggest you watch the video from the YouTube channel.
To salt fish, you need only a few components, this is coarse salt, Bay leaf and your favorite spices. You can salt fish using salt alone.
There is another little secret that I often use, it is best to salt the herring sea salt, since the fish will turn out to be more tender, because ordinary salt is coarser, and the taste is more salty, and with sea salt it is softer, I would say lightly salted.
Fish is prepared according to this recipe very quickly, after all the actions it can be consumed in a day, i.e. 24 hours.
We will need:
- water - 1 l
- sea salt - 150 g
- allspice - 1 pc. peas
- bay leaf - 2-3 pcs.
- coriander seeds - to taste 1 tsp
- granulated sugar - 1 tbsp
- table vinegar 6% - 2 tbsp
- fresh-frozen herring - 3 pcs.
Cooking method:
1. First of all, you need to prepare the brine, for this, pour water into a saucepan or saucepan, add salt, allspice, coriander and sugar to it. Bring this mixture to a boil. After it starts to boil and 3 minutes have passed, throw in the bay leaves, add the vinegar, stir and boil for another minute.
2. Prepare the herring, take it out of the refrigerator so that it thaws. Wash, cut off all the fins, remove the intestines. After that, put it in another saucepan or bowl.
3. Fill the fish with the resulting fragrant mixture. Then be sure to put some kind of press, for example, you can put a plate, and put a jar of water on the plate.
4. In this form, our sea friends should rest for one day.
Important! Herring should be marinated at home at room temperature, not in the cold.
5. Well, then drain the brine, cut into pieces and decorate temptingly and beautifully. In addition to everything, you can add chopped lemon for brightness, and put a sprig of parsley or dill.
Interesting! In this way, you can not only salt herring, but also mackerel, capelin and even herring.
Cooking quickly and tasty herring slices
Now another way, but not easy, in terms of cooking it is simple, just the fish will not marinate in whole already cut into pieces. The main thing is to do all the work first, and then you can already make various dishes from it, or just eat with any, for example, with mashed potatoes or
We will need:
- Herring - 2 pcs.
- Water - about 1 liter
- Salt - 2 tbsp
- Sugar - 1 tsp
- Black pepper - 5 peas
- Allspice peas - 5 pcs.
- Bay leaf - 4 pcs.
Cooking method:
2. Now do fragrant marinade or you can say brine. To do this, take a clean pan and pour 1 liter of water into it. Bring the liquid to a boil, and then put everything in turn according to the list (allspice and black peas, salt, sugar, parsley), mix and leave to boil for another couple of minutes.
After all the manipulations, the marinade will have to be cooled, just leave it for an hour, stand and brew at room temperature. Only after that throw in the pieces of the cleaned fish. Cover the pot with a lid and refrigerate for 24 hours.
Notice! That in this way the fish is prepared without vinegar essence which is very important for many.
3. The next step is that you will have to place it from the pan into a glass jar for easy storage. Do this after the end of the day. Another day will pass and the herring will be completely ready for use.
Interesting! It can be stored in this way for about ten days, can you imagine, but will it live up to this time, usually it is eaten in 1-2 days.
You can cook differently, a little faster in time, read about such a masterpiece a little lower in this post.
Herring in a jar with butter and onions
Less interesting and quite savory recipe there will be herring with onion, many still add carrots. Yes, and undoubtedly someone directly mixes the onion with herring and marinates, and someone marinates it separately, and then serves it with herring. How do you usually do?
In this post, I will show two different options, so if you don't like this option, read on.
We will need:
- herring - 3 pcs.
- onion - 3 pcs.
- vinegar essence 9% - 3 tbsp
- vegetable oil - 2 tbsp
- ground black pepper to taste
Cooking method:
1. Choose three small onions, peel them. Then cut sharp knife on half rings, you can also on rings, as you like.
Important! Chop the onion as thinly as possible, it will look more elegant and attractive.
2. Pour chopped onion cold water, then mix with your hands and drain off all the water. So you save yourself from unnecessary tears.
3. Wash the fish, then remove the head, fins and unnecessary parts inside the abdomen. The main thing is do not damage gallbladder, otherwise the fish will be bitter, if this happens, then rinse thoroughly with water.
4. Cut the fish into pieces, try to make them the same size.
6. Here's what it looks like, as shown in this photo. Now soak the fish fillet in water (1 liter), add salt, all spices and vinegar 2 tbsp, pour vegetable oil. Let stand in the refrigerator for 6-8 hours.
Important! Taste the marinade, it should not be very sour, slightly acidified.
Onion pour boiling water and add 1 tablespoon of vinegar essence, after 10 minutes drain the water and season with vegetable oil.
7. After it passes right amount time you can mix herring with onions.
8. In this form, store in the refrigerator, and use as any snack on any table. Bon appetit!
Video on how to pickle herring in marinade
When I was preparing for this article, I did not even suspect that such marinades exist without water, it turns out that you can flavor the fish very well with vegetable oil and it will marinate perfectly. Do not believe it, see for yourself, I have already tried it, it's just yummy, am-am, I already wanted to cook again:
And I also found a recipe for Dutch herring, I also really liked this option, the fish melts in my mouth. This type of salting really hooked me, because the herring turned out to be juicy, breathtakingly tasty, moderately sweet and a little salty.
We will need:
Cooking method:
1. Cut the fish, you will need to remove all the intestines from it, cut off the fins and tail with the head. And then from the ridge you will need to remove the bones and cut into pieces, approximately the same size.
2. Fresh juicy carrots grate, you can use a grater for this Korean carrots. Onions will need to be cut into half rings. Cut half a lemon into slices. Lay the pieces in layers, namely, first pour salt and sugar into a separate cup, mix, you get a dry mixture for salting.
At the bottom of the jar, it is advisable to take a liter, first put chopped onion, salt it with salt and sugar, throw a bay leaf. Fish fillet layer. Salt again with the dry mixture. Put a slice of lemon and a little grated carrot and onion on the fish. Again, add the dry mixture, pieces of fish, peppercorns, and a circle of lemon and a leaf of parsley, salt and so on until all the products are gone.
3. After that, add some sunflower vegetable oil and refrigerate for 2-3 days, cover with a regular lid.
Important! Last layer should be vegetable from onions, carrots, peppers, lemon and parsley, remember this.
Recipe for salting freshly frozen herring at home
We will need:
- herring - 4 pcs.
- salt - to taste
- black or red pepper - to taste
- vinegar 70% - 1 tbsp
- vegetable oil - 2 tbsp
- onion - 2 pcs.
Cooking method:
1. Clean the herring, remove the head, tail, fins, everything unnecessary. Cut into pieces. Caviar, milk can also be used, also cut into plastics. Onion cut into half rings.
2. Take a large bowl and put the herring pieces of carcass with onions into it. Fluff the onion first, gut it and add everything else on the list.
3. Now mix this mixture thoroughly with your hands, onion juice will come out. It turns out fabulously aromatic. Take the bowl deeper to make it easier to mix.
4. Now pour a little cold water so that it is just a little on the surface. Stir. When pressing with your hands on the fish, the water should cover quite a bit of the fingertips, as it should be, no more need to be added. When you click, you should see water, and then it should disappear.
After that close plastic lid container, bowl and place in the refrigerator and eat after 2 hours. Those who wish, who have the time, can do this, use this method, prepare this preparation in the evening, and use it the next day.
A simple recipe for salted herring
By the way, you can also add spices to this option (a mixture of peppers or special compositions is well suited for this purpose, you will see them in the seasoning departments) and you get a herring spicy salting fast food. Very very tasty incomparable taste like in a store. You can eat everything and even losing weight, dieting.
Herring in instant pieces
Who still cannot decide how much salt he needs to put, then I can offer you such a GOST version, the proportions are as follows, for 1 kg of herring they put 20 g of large table salt and 20 g of sugar, it turns out a slightly salted herring, if you like it saltier, then put 30 g of salt and sugar per 1 kg of fish. Vinegar is better to take wine 5%, it will need 2 tbsp.
We will need:
- herring 2-3 pcs.
- onion - 2-3 pcs.
- bay leaf - 3-4 pcs.
- vegetable oil - 4 tbsp
- salt - 20 g
- French mustard - 1 tbsp
- sugar - 20 g
- black peppercorns - 10 pcs.
- wine vinegar 5% - 2 tbsp
Cooking method:
1. Cut a fresh fish, remove the skin, bones, cut off the fins, head, tail, intestines, chop the fish into pieces. Cut the onion very thinly into half rings so that it is easier to cut and there are no tears, first place it in the refrigerator for 1 hour.
Take a deep glass cup and put pieces of herring on the bottom. Put onion, parsley and black peppercorns on top, which is best ground in a mortar, it will be much more fragrant.
2. Then sprinkle with salt and sugar, and add mustard, which will give an indescribable taste to the dish. Well, mix the ingredients with your hands and transfer to a container with a lid, it is best to use glass, it is safe for health. And in general, the glass then will not smell like fish, but the plastic will still be odorous for a long time))).
Put the container in the refrigerator for 24 hours, during this time shake it a little 5 times so that the whole marinade evenly soaks the fish. Serve with potatoes or mashed potatoes. Bon appetit!
Delicious salted herring pieces in 30 minutes
Well, here we come to my favorite proven recipe, which I got from my grandmother. On the Internet, I also found a similar one, and as it turned out, for good reason. Because all those who tried this type of salting were satisfied, especially since everything is done in a matter of minutes, and only one salt is used, that is, the fish will be salted with dry salting. And what will happen next, read below.
Such a fish can be cooked in 30 minutes, but in order for it to be marinated and well salted, it should take much more time, after all, thirty minutes is not enough for salting herring fish.
We will need:
- herring - 1 pc.
- salt - 30 g per salted fish or 50 g well salted
- onion - 2 pcs.
- sunflower oil
- can of 0.5 l
Cooking method:
1. Cut up the herring as usual. If you don't know how to do it see
2. Put a completely cleaned fish fillet cut into two halves into a plate and sprinkle it with salt, first on one side, then on the other. Next, leave this beauty in the kitchen on the table for 1 hour, you can for 1.5 hours if you like it saltier.
Important! Don't forget to cover the fillet with plastic wrap so it doesn't dry out.
After the time has elapsed, remove the film, take dry paper towels and dry the herring with them. After all, they shouldn't be wet. Cut into slices in the usual way for you.
3. Cut the onion into half rings and cut it with your hands. Take a glass jar and start stacking, the first layer of onion, after the fish fillets. Note that no spices are added.
By the way, mackerel marinates very well in this way.
Again, onions are on top of the fish, and it is very important to simply throw prepared foods into the jar, in no case should you clot. So until all the ingredients are gone. The bow should be the last layer.
4. Now take the vegetable oil and carefully pour it into the jar. There should be a little bit of oil on top of the jar. Close the lid and keep in the refrigerator for 3 hours. Well, if she stands all night, it will be even tastier.
5. Well, then put everything on a serving dish and eat to your health. Onions also turn out to be quite tasty, pickled. Don't forget to garnish with dill when serving. To stand, such a charm can be stored for a week in the refrigerator. Bon appetit!
Recipe for dry salted whole salted herring
Do you want to quickly, and even so pickle this marine product so that there is plenty of free space in the refrigerator. To do this, there is such an option, as they say for all occasions.
We will need:
- herring - 1 pc.
- granulated sugar - 1 tsp
- dry garlic - a pinch
- coarse salt - 1.5 tsp
- a mixture of peppers - a pinch
- ground coriander to taste - a pinch
Cooking method:
1. Prepare the fish for work, defrost, cut off what you do not need. Take out the guts, bubbles and other uselessness.
Can! It is not necessary to cut the fish, you can simply defrost it and wash it with water.
Combine salt, sugar and all other products on the list, mix them, and then rub the herring with them.
2. And now the most interesting thing, wrap it up, or rather wrap it in a plastic bag, pretty tightly.
Important! It is best to use two bags for this purpose so that the separated brine does not run over the edge.
3. In this form, the fish should lie down in the refrigerator for 2 days. Then ready for use.
Salt herring fish in a jar
Another awesome and cool option tested, really awesome. The main thing is that it is prepared without the addition of vinegar, and even so quickly. Doubly agree.
We will need:
- thawed herring - 2 pcs.
- onion - 2 pcs.
- carrots - 1 pc.
- lemon - 0.5 pcs.
- bay leaf - a pinch for each layer
- sugar - a pinch for each layer
- salt - a pinch for each layer
- coarse pepper -
Cooking method:
1. First, cut half a lemon, carrots and onions into thin rings.
2. You will have to prepare the herring in advance, peel and cut into pieces.
3. At the bottom of the jar, put carrots, a slice of lemon, parsley, onion, after herring cubes, salt on top, add a pinch of salt and a pinch of sugar and pepper, then carrots, onions, lemon, fish, you can put caviar if you like, a little salt, sugar and pepper, bay leaf. So continue until you fill the jars. The final layer should be vegetable. Tamp each jar.
close under nylon cover and leave to marinate for 2-3 days.
4. Every day you will need to turn the jars over, several times a day, so that everything is salted evenly.
Important! Herring at the time of salting should be in the refrigerator.
5. After the time has passed, take a tasting of the product. Wow, very tasty, lick your fingers. Super! And do not buy fish with preservatives in stores, this one is 100 percent better and deserves your attention to be eaten))).
Well, once again everyone Bon appetit! I want you to be very tasty snack to any table, or as an addition to or dishes.
Have a nice day and good mood, write your feedback and wishes, add to the group in contact and stay up to date. Bye everyone!
- For salting at home, chilled Atlantic or Pacific herring is best suited.
- 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.
- 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.
- Do not use iodized herring for salting or too fine salt. The first distorts the taste, and the second is easy to overdo.
This 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 Plastic container or enamel pan with 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 pack it tightly in 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. IN glass jar or a clear plastic container, layer the fish and onions. 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 in brine prepared fish 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 This recipe makes ready snack. 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 and grate the carrots 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 glassware and fill with 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.
Know others original ways herring pickles? Share recipes in the comments.
Weak salted herring present on all holiday tables. Not a single festivity passes without this simple, but delicious product. Wherein, slightly salted herring can serve as the basis for various, no less delicious meals.
Oceanic herring is most suitable for these purposes. Concerning sea fish, then it can contain toxins or heavy metals, which is quite harmful. As a rule, they buy fresh-frozen herring.
Despite this, you should definitely pay attention to the condition of the fish carcasses. These should be not rumpled or damaged specimens, having a silver tint, light bulging eyes, and fins pressed to the body.
If fish is sold without heads, it is difficult to determine how fresh the product is. The fattest and most delicious fish is the fish caught in winter period, and if you use large, rounded carcasses with a uniform color of the dorsal part for salting, you will be able to get the most delicious lightly salted herring.
Preparation of products and containers
As a rule, glass or enamelware although other containers may be used. IN Lately it became possible to use containers made of food-grade plastic. Perfect plastic buckets where the herring is stored various salting. Such utensils, at present, are at least a dime a dozen.
The fish is defrosted before cooking. The optimal mode is + 5 ° С. In this case, you can use the refrigerator by placing the herring in it for a day. When salting, the gills are removed, as they can give the fish an unpleasant taste. After that, the fish is washed in clean cool water.
What and how to cook
To get thin good taste, will need:
- two large carcasses of herring;
- 1 st. tablespoons of salt and 1 tsp of sugar;
- 2.5 cups of water.
After preparing the herring, it is placed in a container. Salt and sugar are poured into boiling water, after which the marinade cools to room temperature. After that, the herring is completely filled with this solution, covered and moved to a cold place (refrigerator) for a couple of days.
Quick salting recipes at home
This simple recipe does not contain exclusive ingredients, especially since it does not take much time to prepare. The herring is defrosted, but not completely. The carcass gets rid of offal, skin and bones. The herring fillet is cut into several pieces and laid out in a prepared container.
Brine preparation:
- 3 full, with a slide, spoons of salt are taken;
- half a liter of cool water;
- pieces of herring are filled with brine completely. After an hour and a half, the brine is drained.
Further actions:
- you need to take 250 ml of cold water;
- 1 st. a spoonful of 9% vinegar;
- pieces of herring are poured for five minutes, after which the liquid is drained again.
The following ingredients are added to the herring:
- onion;
- Bay leaf;
- black pepper, peas;
- sunflower oil;
- pieces of herring are poured for half an hour.
Whole herring in brine
For salting 1 carcass, you need the following:
- 1 liter of water;
- 3 art. spoons and 1.5 tsp sugar;
- 5 black peas and the same amount of allspice;
- 2 bay leaves;
- 3 cloves.
All ingredients are placed in a bowl and brought to a boil. The solution must be cooled. After that, the herring carcass is placed in a container and poured with a cooled marinade. The container is selected such that it is possible to fill the whole herring. After that, the product is placed in the refrigerator for two days.
Salting without water in oil, pieces
Based on the calculation, for 1 kg of herring, the following amount of products is taken:
- onion - 0.5 kg;
- salt - 3 tbsp. spoons;
- refined sunflower oil - 5 tbsp. spoons.
The herring carcass is cut and cut into pieces. Each piece is rubbed with salt and placed in a container. The onion is cut into rings and placed on top into pieces. Each layer of herring is formed in a similar way. In conclusion, fillet pieces are poured with vegetable oil. The product is covered with a lid and put in the refrigerator for a couple of days.
Don herring, salting features
This type of herring is considered the fattest and most delicious fish. As a rule, it is salted for the winter in large quantities.
To prepare the brine, take 100 g of salt per 1 liter of water. The herring is laid out in a separate container and filled with a solution. From above, the fish is pressed with a special oppression. This is necessary so that the fish is constantly in brine. After that, the herring is placed in a cold place for about 5 days. When salting, it is not recommended to add various spices, as they are able to kill the taste of the fish itself. Many argue that if you take water from the Don River, then the herring turns out to be especially tasty.
Salted herring in a jar
The recipe is designed for cooking two large carcasses fresh-frozen herring:
- you should take 0.5 liters of water;
- 3 art. spoons and 2 tbsp. spoons of salt and sugar, respectively;
- spices (bay leaf and allspice).
All products are poured with water and boiled for two minutes. After that, 20 ml of a 9% vinegar solution is added. The carcasses are stacked in liter jar, after which the cooled marinade is poured into the jar. In conclusion, the jar is moved to the refrigerator for a day.
Spicy herring with mustard
For two large fish you will need the following products:
- water - 1 l;
- salt and sugar, 5 and 3 tbsp. spoons, respectively;
- 1 st. a spoonful of dill and coriander;
- bay leaf - 10 pcs;
- black peppercorns - 1 teaspoon;
- all products are placed in boiling water and brought to a boil.
While the marinade is cooling, herring carcasses are taken and smeared with 2 tablespoons of mustard. After that, the carcasses are placed in a container and filled with brine. After two hours, the product is placed in the refrigerator for a couple of acres.
Herring fillet spicy salted
For 1 large herring you will need:
- 100 g of salt;
- 1 liter of water;
- 2 tablespoons of sugar;
- allspice, a few pieces;
- Bay leaf;
- carnation;
- caraway.
All components are placed in a container and brought to a boil. Bye hot marinade cools down, you can start cooking the carcass. The carcass is cleaned and cut into big pieces, after which it is placed in a prepared container. In conclusion, fish pieces are poured with the prepared spicy solution and placed in the refrigerator for two days.
Recipe for herring fillet with lemon
Two large herring fish are taken with the addition of the following ingredients:
- 2 tablespoons of salt and 1 tablespoon of sugar;
- 5 pieces of bay leaves;
- 12 pcs of allspice;
- 2 lemons.
Herring is cleaned and cut into separate fragments. Pieces of herring are laid out in layers, in a specially prepared container. Each layer is diluted with lemon, salt, sugar and spices. After that, the fish prepared in this way is pressed down with a plate with a load and sent to the refrigerator for three days, no more.
Dry salted herring: very tasty
The herring carcass is kept in cold water for about an hour. After that, the fish is cut. The head is cut off from the carcass, and the giblets are removed, after which the fish is additionally washed and thoroughly wiped with a paper towel.
Take 2 tablespoons of salt and 1 tablespoon of sugar and mix. The fish is rubbed on all sides and wrapped in three layers food film. After that, the herring is left in this state for 2 hours. After this time, the fish unfolds, washed with water and dried with a towel. Finally, the herring is placed in a bowl and dressed on top. onions, and also filled sunflower oil. After half an hour, the herring can be eaten.
In order for the herring to turn out tasty and not lose its structure, it must be defrosted. naturally but not in the oven or microwave.
If you cook the herring whole, at once with the insides, then it always turns out tastier. It can be kept in brine for 7 days. After that, the herring can be cut and placed in another container, and then add vegetable oil. Then it can be stored for a longer period.
For quick cooking of herring, it is better to clean and cut into pieces. In this state, it will quickly soak into the marinade and after a while you can eat it. If the fish was left in a salt solution and turned out to be salty, then the problem can be corrected if the fish is soaked in water or fresh cold milk. After she stays in the solution for 2 hours, the herring will be tasty and fragrant.
How lightly salted herring is served and consumed
Usually, salted herring served with spices, and also poured with sunflower oil. Under the herring goes well fried or boiled potatoes, and mashed potatoes. This is a wonderful, tasty dish that can decorate a festive table. Naturally, the most delicious is the herring that is cooked with your own hands.
In addition, salted herring can serve as the basis for cooking various dishes, like "Fur coat" or "Herring under a fur coat." A very tasty dish, but requiring special ingredients, the main thing is that there is a herring. This dish successfully decorates the festive table, including New Year's. It just so happened that the salad "Olivier" and "Herring under a fur coat" are the main dishes on the table under New Year. But this is only a small fraction of the delicious dishes that can be prepared using lightly salted herring.
Using similar recipes, as well as salting techniques, you can salt other types of fish that are found in our reservoirs. Silver carp prepared according to such recipes can be much tastier than herring.
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