Homemade spicy herring with mustard. How to pickle herring at home

Every housewife must have a recipe for salted herring at home. After all, it's so simple - to cut the fish, pour it with marinade with mustard, pepper, cloves and other spices and leave it for salting overnight. Among the many similar recipes, this one has already been proven many times over, so you can cook several carcasses of herring at once.
An important note - you need to take frozen fish for salting. By the way, it is even much easier to peel it, and then rinse the carcass and, until it is completely thawed, pour it with cooled marinade. Thus, the fish is better salted, and what is characteristic is that helminth eggs die during freezing, which allows the fish to be marinated for only 5-6 hours. If you want to get a brighter saturated taste, then you can keep the herring in brine for a day, but no more than two, otherwise it will be very salty. This is an excellent appetizer and an ingredient for a well-known salad.




Ingredients:
- deep-frozen herring carcass - 1 - 2 pcs.;
- water - 500 ml;
- finely ground salt - 2 tablespoons;
- sugar - 1.5 tablespoons;
- carnation bud - 3 pcs.;
- laurel leaf - 2 pcs.;
- mustard powder - 1 tsp;
- peppercorns - 5 pcs.

How to cook from a photo step by step

We choose a fat thick carcass for salting. Let it defrost slightly so that you can work with it. Now we cut off the head with a sharp knife and remove the skin quite easily. We cut the belly, take out the insides (by the way, caviar or milk can also be salted).




We wash the carcass and put it in a container of a suitable size.
Now we are preparing the marinade, pour salt, sugar and mustard powder into the stewpan (it will give the marinade a bright rich aroma and color). We also put peppercorns (you can take a mixture), cloves and laurel leaves.




Add water and mix.
Bring the mixture to a boil and let it brew.






Pour the finished fish with the cooled marinade and leave in a cool place for about 6-8 hours.




Bon Appetit!




It also turns out very tasty

Salted herring is a traditional dish. Initially, people were worried about how to salt the herring so that it was stored for a long time and did not deteriorate, and for some time they generally considered it the food of the poor. The fact is that with the classical methods of cooking this fish, bitterness is felt if the gills are not removed. Later, when the fishermen learned how to properly cut and salt herring, noble people did not neglect it either. Today everyone has the opportunity to learn how to deliciously pickle herring at home and serve it to the table.

How to choose herring for pickling?

In stores, you can choose a ready-made product, which you just have to take out of the package and put on a dish. However, every housewife worries about the quality of the fish and its taste, and the best way to be confident in the product is to cook it yourself. The freshness of the fish and the composition of the brine remain in question if you do not participate in all stages of the preparation of the dish.

Before you pickle the herring at home, you need to choose the right fish:

1. Fresh herring on the market or in the store should not give off an unpleasant odor. Beam choose whole carcasses with a head - the freshness of the fish can be judged by the state of its eyes and gills.
2. Frozen fish should be taken in stores with the date of freezing and the expiration date of the product. Her skin should be clean, free from damage and yellow tint.
3. A high-quality herring in any form has a silvery sheen, clean, unclouded eyes, fins and gills tightly fitting to the body.
4. If you have a choice, it is better to take herring caught in the ocean. Sea water is more saturated with toxins, heavy metals and harmful products of the processing of various substances.
5. Herring caught in winter has a denser layer of fat.

Fresh herring is the best option, especially if you can find it close to the fishing spot. If this is not possible, salting fresh-frozen herring remains at home. In any case, it is better to choose large fish with round sides and a thick back - it will have the most delicious meat in it.

Preparing for salting

The first rule applies to frozen herring - it must be thawed so that it does not lose its taste. For this, the fish is left in the refrigerator overnight. This temperature will be enough for the ice to melt, but it will retain the structure and taste of the herring. It is not recommended to defrost it at high temperatures.

Before salting the herring, the gills must be removed from it. It is they who give the undesirable bitterness to the finished product, because of which it could not be cooked tasty for a long time. This procedure can be done with your hands, a knife or scissors.

If the herring is not gutted before pickling, the salt and spices will be evenly distributed throughout the carcass. Of course, you can remove the insides, so that then you just have to cut the fish. If fish with entrails is salted, caviar and milk are left and also placed in brine.

There is a separate preparation methodology before pickling the herring quickly. It is cleaned of gills and viscera, the head, intestines and films are removed, and then placed in brine. The meat quickly absorbs salt and spices and is ready to eat in 3-4 hours. This is an express option when you need to quickly prepare fish for a festive table. Such salted herring cannot be stored for a long time, and its taste may be less bright than with prolonged salting.

Homemade recipes

It must be said that the recipes differ from the type and size of fish. Before salting the Don herring, a brine is prepared, which is poorly suited for ocean fish. The concentration of the ingredients can be slightly changed to taste.

Classic recipe

Classically salted herring, without additional spices, can be used in any dishes. It is added to salads "Olivier" and "herring under a fur coat", as well as separately with a side dish. This is a way of salting the whole herring at home, that is, it will need to be gutted and cleaned before use. For this recipe, you will need 2 large fish, 1-2 tablespoons of salt and sugar and 700 ml of water.

Salting herring lasts from several days to a week, it depends on the personal taste preferences of the hostess. In 2-3 days the fish will become lightly salted, and in a week it will absorb a large amount of salt.

Spicy salted herring

The next recipe for salting herring is spicy herring, which is obtained with a bright aftertaste and characteristic smell. You can experiment with spices, but the traditional way of preparing spicy fish requires:

• 2 large fish;
• 1 liter of water;
• salt (3 tablespoons) and sugar (1 or 2 tablespoons);
• 10 black peppercorns;
• 4 large bay leaves;
• several dry unmilled carnation flowers.

Further, the process does not differ from the previous method. The fish are poured with brine, left warm for an hour, then placed in the refrigerator. Salting time - from 2 to 7 days.

Herring with mustard

According to this recipe, you can pickle the whole herring at home. In addition to two fish, you will need 1 liter of water, 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 spoon of black pepper, and herbs to taste.

1. The fish are thawed, gills are removed, but not gutted. They are completely greased with mustard sauce while the rest of the ingredients are boiled and cooled. The herring is poured with brine and sent to the refrigerator.
2. The herring is cleaned, the entrails, gills and head are removed. All components are mixed in a saucepan, except for mustard powder (added after boiling). The brine is cooled and the herring is poured over it.

A properly prepared herring pickle is the main goal. Any combination of ingredients can be added to it. The main thing is that they do not deteriorate and do not change the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it will completely dissolve and evenly be absorbed into the meat. If using mustard in the form of a sauce, it is better to distribute it by hand over the carcasses.

Herring in brine

Tuzluk is a strong salt solution that keeps fish fresh for a long time. This is one of the difficult recipes for salting herring at home. A liter of water is heated in a saucepan, and after boiling, salt is added to it. The brine is considered ready when the salt no longer dissolves, but settles to the bottom. Next, the fish ready for salting is poured with brine and placed in the refrigerator for 2-7 days.

If you put an egg in brine, it should stick to the surface and not sink.

Dry salting

There is also a method for dry salting of fish, without preparing the brine. For one medium fish, you will need a spoonful of salt and sugar, as well as spices to taste.

Herring salting process:

If you don't have time to wait a week, there is a way to pickle herring quickly and tasty. If you defrost and clean the fish in the morning, it will be ready by evening. The carcass is rubbed with a mixture of seasonings (2 tsp salt and 1 tsp sugar), wrapped in plastic and sent to the refrigerator for several hours. Then it is taken out, washed under water, seasoned with onion rings and sunflower oil and put back in the cold. After half an hour, you can already serve it to the table.

Salting of the Don herring

Donskaya herring is a good option for pickling as it is more fatty and has a mild creamy taste. Traditionally, the Don or Black Sea herring is salted in brine and left in barrels for the winter. The method of home-style pickling of herring in brine is slightly different from the classic one, since the fish is kept in a small glass container. For brine, you will need at least 100 g of salt per 1 liter of water, as well as spices to taste.

Salted herring is not only an ingredient in salads and sandwiches, but also an independent dish. So as not to worry about the quality of store fish, you can spend a little time and cook it yourself. The main thing is fresh high-quality herring and a properly prepared pickle. The concentration of the solution varies depending on the type and size of the herring: the recipes for salting the Don herring at home are not the same as for other species. There are methods of quick and dry salting, with spices and mustard, lightly salted and salted herring.

This dish is extremely popular and always resonates with both gourmets and adherents of traditional, folk cuisine. After all, a classic recipe can be played differently every time: with a fragrant sauce or a fragrant marinade, because this is herring in mustard sauce. We will show you how to prepare this spicy salty snack quickly and in several versions, one of which you will definitely like.

The Dutchman Beckel invented the herring salting at the end of the 14th century, and it came to Russia in the 17th and since then has not given the palm among snacks. On any table - from the most democratic and budgetary, to bursting with food and delicacies, a salted herring will be appropriate and good.

And for good reason, because it is one of the simplest and most affordable sources of polyunsaturated fatty acids and antioxidants, and with regular use, it reduces weight and helps to avoid the development of cardiovascular diseases.

There are countless dishes from this fish, but today we will cook herring in mustard sauce, as well as its varieties - herring in mustard marinade and herring in mustard sauce.

Herring in mustard sauce

Ingredients

• - 1 fish (large) + -
• - 1 PC. + -
• - 1 tbsp. l. + -
• - 1 tbsp. l. + -
• - 1 tsp + -
• - 3 tbsp. l. + -
• - 1/2 tsp + -
• - 50 ml + -

Preparation

This is the quickest way to enjoy mustard-flavored herring. No need to wait, no need to pour or pickle, everything about everything will take us no more than an hour!

• We clean and cut our fish - we remove the insides, head, fins and bones. Cut into pieces. We lay it out beautifully on a platter - yes, we get a ready-to-eat product!
• Peel the onion and cut it into half rings, decorate the laid out herring with it. We leave.
• We start preparing the sauce: put mustard in a shallow dish and begin to gradually dilute it with water and vinegar. Then add oil to the mixture, mix well and add sugar and salt. We stir again, making sure that there are no grains and lumps left.
• Fill the sauce with the fish on a platter and, literally in 20-30 minutes, the herring in mustard sauce is ready!

To prepare this dish, we need familiar, readily available foods - nothing supernatural.

Ingredients

• Lightly salted herring - 2 fish (with a total weight of about 500 - 600 g)
• Onions (medium size) - 3 pcs.
• Apple cider vinegar 9% - 100 ml
• Table mustard - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 tsp
• Coriander beans - 1 tablespoon
• Vegetable oil (refined sunflower or virgin olive) - 100 g

Preparation

If the herring seemed too salty, it is worth soaking it in cold water for 24 hours, otherwise you will not be able to distinguish the flavor from the salt. If the fish is already good, let's proceed:

1. We butcher the herring, remove the entrails, fins, head, skin and rinse thoroughly. Cut into fillets, trying to remove all the bones as possible. We put the pieces on a plate, set aside.
2. We take on the onion: peel, cut into half rings (0.3 - 0.5 cm), also set aside.
3. Pour coriander seeds into a mortar and grind.
4. We take a deep dish in which we will cook the marinade, pour coriander there, add mustard, sugar, salt and butter in small portions, stirring continuously.
5. Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, also a little bit. The marinade should brighten noticeably.
6. We take a jar and fill it alternately with layers of herring, onion, marinade to the very top. With the last layer, fill in the remnants of the mustard mixture, tamp it properly so that there is no air left and, covering it with a plastic lid, hide it in the refrigerator for 2-3 days. For all the time, our herring can be shaken several times without opening, so that it is better saturated.

Mustard herring

In time, this is an intermediate recipe between making a very quick sauce and marinating for almost 3 days. In this recipe, the herring needs to stand for 12 hours. If you do everything in the morning, then by the evening you will already meet your loved ones with a delicious snack!

Ingredients

• Lightly salted herring - 2 fish (about 300 g each);
• Large onions - 2 pcs.;
• Weak black tea (no flavors) - ¾ glass;
• Table mustard - 1 tbsp;
• Vinegar 9% - 1.5 tablespoons;
• Granulated sugar - 1 tsp;
• Vegetable oil - 100 g.

Preparation

1. We remove everything unnecessary from the herring in order to get the fillet almost without bones. Cut into pieces.
2. Peel the onion, cut into half rings.
3. We start preparing the sauce: put mustard into a shallow container and begin to mix sugar and butter into it. Then, add vinegar and tea in small portions. Mix well.
4. We put the herring in a jar along with the onions and pour the tea-mustard mixture. We put in the refrigerator for 12 hours. Everything! The herring in mustard filling is ready! Bon Appetit!

So, friends, you have a choice of three different in terms of the amount of time spent, but equally tasty recipes: herring in mustard sauce, herring in mustard marinade and herring in mustard sauce. Try all three, because winter is so long and you will want "salty" more than once!

Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made methods of salting, 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 a salty form. And even such a simple dish as herring with potatoes is liked not only by the Russian people, but also by people from other countries.

In addition, you can make various salads 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 for a long time, 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 peel a herring from bones and skins. Watching the video:

To prepare a delicious dish of salted herring, you need to know how to properly cut and peel it. Each housewife uses her own secret. If you still do not know how to properly cut a herring, then watch the video instruction below:

Lightly salted herring. Delicious light-salted herring recipe

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

Ingredients:

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

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

While the brine is cooling, the herring should be prepared. 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 cook lightly 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. In a day, various dishes can be prepared from the 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. The onion, cut into rings, is also added. Season with vegetable oil.

Good appetite!

Already, salivation began to flow.

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

Even inexperienced cooks can handle this recipe.

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

To marinate the fish, you will need the following ingredients:

• 2-3 pieces of fresh frozen herring.
• 2 pieces of onions.
• 1 glass of water.
• 1 tsp table salt.
• 5 tbsp vinegar.
• ½ tsp sugar.
• Coriander and peppercorns.

Step by step cooking:

While the brine is preparing, the herring must be thawed. Pour the required amount of water into an enamel container, add salt, sugar and vinegar.

Put the pan 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, then it must be cut, bones removed, and then cut into small pieces.

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

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

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

Instant herring in 2 hours. In haste pieces (Time for salting is only 5-30 minutes)

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

Ingredients:

• 4 pieces of chopped herring.
• 1 tablespoon sugar.
• 1 tsp salt.
• 300 ml of filtered water.
• 2 lavrushkas.
• 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 leaves, sprinkle with salt, sugar, add chopped garlic.

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

After about 2 hours, the pieces of marinated fish can be served with vegetables.

Bon Appetit!

How to salt herring at home in brine? Delicious recipe quickly and easily

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

Ingredients:

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

Cooking process

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

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

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

It is recommended to consume herring immediately, since such salting is not stored for a long time.

Spicy salted herring. How to salt deliciously?

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

Ingredients:

• 2-3 carcasses of fresh frozen herring.
• 2 tablespoons granulated sugar.
• 200 grams of table salt.
• 1 liter of filtered water.
• Several 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 difficult 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. Place the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be cooled.

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

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

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

The recipe for a whole herring in brine. How to salt whole herring in brine?

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

Ingredients:

• 3 pcs of frozen herring.
• 1 tablespoon salt.
• 1 tsp granulated sugar.
• 900 ml of water.
• 4 pieces of bay leaves.
• 5 black peppercorns.

Cooking process:

First of all, you need to choose quality fish. Then start preparing the brine. To do this, bring the water to a boil in a saucepan, add spices, and then be sure to cool it, otherwise the fish will turn out to be not salted, but boiled.

The next step is to start preparing the herring. It must be thawed slowly. Rinse thoroughly in water, adding 1 tablespoon vinegar. After that, cut off the tail and fins. Trim the head from below to remove the gills. If there is game and milk, they must be rinsed and placed in the belly of the carcass.

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

Ready salted herring can be served.

It is important to note that home-made fish can be stored for no longer than 1 week, otherwise, the taste will greatly change 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. Great recipe when you are waiting for guests to prepare a snack. Or they themselves decided to eat fresh home-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 leaves.
• 5 pcs of cloves.
• 6 peas of allspice.
• 1 onion.
• 50 ml of 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, and 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. For 5 minutes, insist the marinade so that the salt and sugar are completely dissolved in the water. Then add cold water.

Pour the cooked brine over the pieces of herring. The pieces should be marinated for about 2 hours.

NOTE! In the photo below, at home, pieces are shown that are large enough. But still, it is recommended to make them small, like in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version, shown below ... This recommendation is for you to be sure that the whole herring will be completely saturated with brine. Because, if you make the pieces very large, then it may not have time to be salted in a short time. In fact, it can take from 5 hours to a day for each bite to be salted.

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

Salt the herring in brine with oil

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

• 2 pcs of frozen herring.
• 0.5 tbsp granulated sugar.
• 2.5 tablespoons of table salt.
• 1.5 tbsp vegetable oil
• 1 liter of water

Cooking process:

1. Rinse fish carcasses thoroughly under running water, remove all internal organs, cut off the fins and tail.
2. Divide the herring into pieces, and then put it in a glass jar.
3. To prepare the brine, you need to bring water to a boil, add sugar and salt, they should completely dissolve. Then bring everything to a boil again.
4. The prepared brine must be cooled, then add a small amount of vegetable oil to it.
5. The solution is poured into a can of fish.
6. Put 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 preparation, the fish is very tasty and healthy, since it has absorbed the necessary substances.

Salting method with mustard

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

Ingredients:

• 2 pcs of frozen herring.
• 1 liter of water.
• 2 tablespoons mustard
• 3 tablespoons granulated sugar.
• 5 tablespoons table salt.
• 1 cup vegetable oil.
• 1 onion.
• Peppers and bay leaves.

Cooking method:

Thaw carcasses slowly, cut, rinse thoroughly under running water.

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

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

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

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

Cut onions into half rings.

First put the onion in a glass jar, 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 fatty. Some people 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 cutting, as, for example, in the methods proposed above.

Ingredients:

• 1 piece of herring.
• 1 tsp sugar.
• 1 tablespoon salt.
• 2 pieces of bay leaves.
• 1 tsp 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 should 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. It is recommended to turn the herring periodically.

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

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

Cooking process

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

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

Dissolve the remaining salt 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 in which two fish will fit.

Put the herring in a bag.

Grate the carcasses thoroughly with the prepared mixture.

In the next step, fill the herring with saline. After that, tie the bag hermetically and place it in the refrigerator.

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

Fast salting method 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 along with vegetables.

Ingredients:

• 2 pieces of herring.
• 2/3 cup salt
• 5 pieces of lavrushka.
• 10 black peppercorns.
• 1 tbsp coriander
• 3 carnation stars.
• 5 cents of allspice.
• 4 tablespoons table vinegar.

If you are intolerant of some of the ingredients, 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, the head, tails and fins must be cut off. Gently open the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. The herring can be cut in half if necessary.

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

Dry salted onion and oil

Another recipe for dry pickling of herring.

Ingredients:

• 1 pc of fresh frozen herring.
• 1 onion.
• Vegetable oil.
• 1 tablespoon sugar
• 2 tablespoons table salt.

Cooking process

1. Defrost 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. Stir the sugar and salt and rub the fish with the resulting mixture.
5. Wrap the carcasses in plastic wrap 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 to the table.

Lightly salted herring with lemon and onion

This recipe is also popular with housewives.

Ingredients:

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

How to cook

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

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

Mix sugar and salt in a plastic container.

Put several layers of fish, lemon, carrot, onion, lavrushka, pepper in a glass jar. There should be so many layers so that the container is completely filled.

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

Salted in Dutch

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

Ingredients:

• 2 pcs of frozen herring.
• 1 onion.
• 1 pc of carrots.
• ½ lemon.
• 2 tablespoons sugar.
• 2 tsp salt.
• 2 leaves of lavrushka.
• 4 allspice peas.
• 6 peas of black pepper.

Cooking process

Defrost the fish carcass, 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 wedges. Put onion, lavrushka and pepper in a glass jar in one layer. The next layer is laid out with carrots. Then a lemon, and on top of a piece of herring. Add sugar and salt.

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

Korean salted herring

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

Ingredients:

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

Cooking process

Mix the tomato paste with vegetable oil, bring it to a boil on the stove, and then add the vinegar. It is very important to cool the mixture. Then season with salt and add both types of peppers.

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

The ingredients tell you to prepare five onions, but if you like more, you can use more. It needs to 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 put the load on top.

After about 3-4 hours the fish can be consumed. And if you leave the herring overnight, then 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 tablespoons salt.
• 3.5 tablespoons sugar.
• 1.5 liters of water.
• 4 bay leaves.
• 1 tbsp black peppercorns.
• Coriander according to preference.

Cooking method:

While the fish is thawing, the brine should be prepared. To do this, pour water into a saucepan, salt it, add spices and sugar, bring to a boil and keep the heat on for about 10 minutes. The brine must be cooled.

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 washed thoroughly

By this time, the fish should be completely defrosted. Carcasses need to be rinsed under running water, remove all entrails and cut off the head. After that, rinse again and dry with paper towels.

Place the herring tightly in a glass jar. Pour the prepared marinade over it. To avoid the formation of air bubbles, you need to push the edges of the herring with a knife. Add brine to the very neck. Put the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

The fish purchased in the store may not meet the consumer's requirements. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summertime, 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 fresh herring, and then cut it up correctly. When homemade pickling, you can add a variety of herbs to enhance the flavor.

The advantage of home-made herring is that you can add spicy oil to the salting, thereby achieving a flavor that everyone close to you will like.

Herring of independent salting, has a soft structure, original aroma, and is suitable for consumption with potatoes, mushrooms, sauerkraut.

In addition, the recipes for making herring at home are very simple. Therefore, everyone can salt the fish at will. Home-made fish turns out to be much tastier than purchased products.

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

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and aromatic, 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 by the ocean. Therefore, in the regions you can only buy frozen products.

If the herring is sold in a package, then it should be free of air and liquid. At the time of selection, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

• The carcass should have a silvery color.
• Bulging eyes should not be cloudy.
• The gills are red.
• The fins should be tightly pressed against the carcass.
• If there are rusty markings on the fish, then such a product is not of high quality.
• The skin should not be damaged.
• The carcass must be firm with a white belly.
• Fish with caviar will turn out to be dry, but with milk, meaty and quite fatty.

It is better not to purchase decapitated herring, since in this case it is impossible to determine the freshness of the fish.

Better to buy herring caught in winter. In this case, it will be more greasy and will turn out to be very tasty.

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

I tried to find not only the best recipes, but also different variations. Therefore, everyone can choose for themselves the best way to pickle 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. Thanks in advance!

1. For home salting, chilled Atlantic or Pacific herring is best.
2. We have a separate discussion on how to choose fish. Study it carefully and in no case buy a herring without a head or fins. Often they are cut to hide product spoilage. It is better to take a whole fish and cut it yourself if necessary.
3. Frozen fish should not be defrosted in the microwave or placed in warm water. Defrosting should be natural: place the herring on a plate and refrigerate until thawed.
4. Do not use iodized or too fine salt for pickling 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 sugar
• 3-4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Preparation

Remove gills from fish; they can make the marinade bitter. It is not necessary to gut and peel 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.

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

Let stand for 3 hours at room temperature, then refrigerate. After 48 hours, you can try.

bit245 / Depositphotos.com

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

Ingredients

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

Preparation

The fish must be rinsed. If desired, cut off the head and remove the entrails.

Combine salt, sugar and pepper. Rub the mixture over the fish and wrap it in plastic wrap or seal it in a plastic bag. Place on a plate and refrigerate for 2 days.

Another way of salting whole herring. Mustard gives 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.

Preparation

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

Prepare the brine: put salt, sugar, bay leaves and black peppercorns into boiling water. After 3 minutes, remove from heat and cool.

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

Lester120 / Depositphotos.com

For this method, the herring needs to be cut into pieces 2-3 centimeters thick.

Ingredients

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

Preparation

Cut the peeled herring into pieces, and the onion into half rings. Layer 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. Leave the 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 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 vinegar 9 percent
• 2 bay leaves;
• 8 black peppercorns.

Preparation

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

Drain and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dissolve 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. After a day, you can take a sample.

In this way, it is better to salt fillets whole or cut into pieces. The herring is tender and very aromatic.

Ingredients

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

Preparation

Wash and cut the lemon into thin slices. Butcher and chop the herring.

Lay the fish and lemon in layers in a glass jar or plastic container, sprinkling with salt and spices. Cover with a smaller plate and place something heavy on top.

Refrigerate for 24 hours. Then stir and wait another day. Then serve.

Mirchella / Depositphotos.com

This recipe makes a ready-made snack. Only a piece of Borodino bread can complement 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.

Preparation

Wash the lemon and cut into slices. Peel and grate the carrots. Peel the onion and cut into rings.

Put herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in layers in a glass jar. 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 vegetable oil over the herring.

Preparation

Fillet the herring. Dissolve salt and sugar in hot water. Cool it down. Place the fish in a glass dish and cover with brine. Add bay leaves and chopped dill.

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

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