Recipe for pickling herring - spicy salting. Herring in vinegar sauce with garlic

For the recipe with photos, see below.

Appetizing spicy home-style salted herring, moderately salted, flavored with onion rings and butter... I’m writing these words and literally choking on saliva, fortunately, I’m just salting the fish and for lunch there will be a great delicacy in the form of boiled potatoes with homemade salty herring. I'm telling you the recipe delicious salting homemade herring, which my beloved mother-in-law shared with me.

This recipe for salting herring includes cinnamon, so the resulting fish is spicy and very tasty. I felt a special longing for herring while living in Thailand, because there are no herring here in principle. However, a wonderful fish, mackerel from the mackerel family, is caught here. By appearance Mackerel is very similar to mackerel, but not as fatty.

So, living in the tropics, when nostalgia for salted herring overtakes us, we take fresh mackerel and salt it. It turns out very tasty and looks like herring. Here's a life hack Well, now the recipe for our spicy homemade herrings.

Spicy salted herring recipe

To salt herring, you must first buy fresh fish. You need to take the one that is sold frozen, ungutted. Larger and fattier herring taste better when salted.

We buy fresh frozen herring and thaw it a little at room temperature. It is necessary to thaw the fish not completely, but so that it can already be cut, but nevertheless, so that the herring is still frozen.

In this half-melted form, the fish is much easier to gut. By the way, caviar is often found in herring; you can also pickle it and it will turn out delicious. Gutted fish should be washed, the tail, fins and head should be cut off.

Some people really like to eat salty fish heads. If you are one of those fans, then for salting you need to remove the gills from the head and cut it lengthwise into 2 parts. Cut the fish for salting into small pieces.

You can separate the herring from the bones in advance. To bone herring, cut the fish in half along the spine and carefully remove all the bones. Tweezers can be used to remove thin internal bones.

I usually salt fish without removing the bones. And I clean the ready-made, salted herring from the skin and seeds, cut it, sprinkle it with oil or lemon juice and serve with chopped onion rings.

We will salt the herring in brine (in other words, in brine). There are many ways homemade pickling herring, including dry salting under pressure, salting in brine (spicy brine), dry salting in cloth, etc. Today's recipe spicy salting of herring just in brine. In addition to making the fish tasty, it is also a very quick way of salting.

How to salt herring quickly

The proportion for the brine is:

1 liter of drinking water;
5 tbsp. salt;
2.5 tbsp. l. Sahara;
spices (bay leaf, peppercorns, cinnamon).

Nina Kapitonovna (my mother-in-law) salts herring with the addition ground cinnamon. For this proportion of brine we will need about ½ teaspoon of cinnamon. When it comes to spices, be guided by your taste; if you don’t really like cinnamon, you don’t have to add it at all.

Pour water into a saucepan, add salt and sugar, bring to a boil. Turn off the heat, throw in the spices. Allow the brine to cool until room temperature.

Place the fish pieces in a bowl or saucepan and cover with brine. The herring should be completely covered with brine. Leave to salt for at least 3 hours in the refrigerator. It is better to salt herring in this way in the evening, and the next day delicious fish will be ready.

Oh, how delicious homemade spicy salted herring with onion and butter, served with boiled potatoes and black bread. Bon appetit everyone!

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Today in the room, waiting for you best selection salted herring recipes. Like many of you, I give preference to homemade pickling methods, because I think this is a delicious snack not only for holidays, but also on everyday days.

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

In addition, you can prepare various salads from it, for example, “Herring under a fur coat,” which we will definitely write about in one of the following articles.

Today you can find in stores a large number 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 of bones and skin.

So. Let's begin our masterpiece...

To prepare tasty dish made from salted herring, you need to know how to properly cut it and clean it from bones and skin. Each housewife uses her own secret. If you don’t yet know how to properly cut a herring, then watch the video instructions below:

Lightly salted herring. A very tasty recipe for lightly salted herring

If you don’t have time to pickle herring, you can cook lightly salted fish, which requires no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more flavorful.

Ingredients:

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

Preparation 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 heat and cool.

While the brine is cooling, you should 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 fish will marinate. But for cooking 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 marinade over the fish, close the container and store in the refrigerator. After a day, you can prepare various dishes from herring.

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

Most often, lightly salted herring is served with potatoes, baked or boiled. Also add onion, cut into rings. Seasoned vegetable oil.

Enjoy your meal!

My mouth was already watering.

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

Even inexperienced cooks can handle this recipe.

To get rid of fish smell 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 pieces of onions.
1 glass of water.
1 tsp table salt.
5 tbsp vinegar.
½ tsp sugar.
Coriander and peppercorns.

Step-by-step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour into an enamel container required amount water, add salt, sugar and vinegar.

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

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

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

IN glass jar you need to lay out several layers, in the following order: fish, chopped onion, coriander, pepper.

The jar of herring should be stored in a dark place at room temperature. To add new flavor notes, you can add a small amount of vegetable oil to the brine.

Instant herring in 2 hours. In quick pieces (Salting time is only 5-30 minutes)

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

Ingredients:

4 pieces of chopped herring.
1 tbsp sugar.
1 tsp salt.
300 ml filtered water.
2 lavrushki.
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. Place them in a container, add broken lava leaves, sprinkle with salt, sugar, add chopped garlic.

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

After about 2 hours, 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 you don’t have time to cook fish, you can quickly make lightly salted herring.

Ingredients:

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

Cooking process

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

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

Place the fish in a glass jar and compact the pieces well. Then add onion half rings. Add the cooled brine and pour vegetable oil on top. Close the jar tightly and leave it in a dark place for a day. After this, it is recommended to place the fish in the refrigerator for another day.

Spicy salted herring. How to pickle deliciously?

Not all people prefer to buy herring in packages. Therefore, you can prepare 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, very spicy or sour. When purchasing, it’s rare to find delicious, spicy-salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

2-3 carcasses of fresh frozen herring.
2 tbsp granulated sugar.
200 grams of table salt.
1 liter of filtered water.
A few peas of allspice.
A pinch of black pepper.
2-3 pieces of cardamom.
2-3 bay leaf.
A small amount of cloves.
Lemon acid.

Step-by-step cooking process:

Nothing difficult to prepare spicy fish No. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, and cut off the head.

The next step is to prepare the marinade. To do this, you need to add all the spices to the water. Place the pan on the stove and bring the water to a boil. Then add a small amount citric acid. The marinade must be cooled.

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 implied that you need to keep it in brine for 48 hours. But all the secret of easy And delicious spice It will be precisely that it turns out lightly salted (lightly salted, as many say...), and at the same time gives off the spices of allspice, cloves and bay leaves.

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

Recipe for 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 pieces of fresh frozen herring.
1 tbsp salt.
1 tsp granulated sugar.
900 ml water.
4 pcs bay leaves.
5 black peppercorns.

Cooking process:

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

The next step is to start preparing the herring. It needs to be defrosted slowly. Rinse thoroughly in water and add 1 tbsp vinegar. After this, cut off the tail and fins. Trim the head from below to remove the gills. If there is game and milk, they need to be washed and placed in the belly of the carcass.

Rinse the herring again in running water, then dry with paper napkins. Then pour in 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.

It is important to note that fish homemade can be stored for no longer than 1 week, otherwise the taste will change 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. Great recipe, when you are expecting guests to prepare a snack. Or you yourself decided to eat fresh, home-salted fish.

Take into account this method, which takes only 2 hours:

Ingredients:

4 pieces of herring.
1 tsp sugar.
4 tsp salt.
4 pcs bay leaves.
5 pcs cloves.
6 peas of allspice.
1 onion.
50 ml vegetable oil.
1 liter of water.

Cooking method:

Clean the carcasses, cut off the head and remove the entrails. After this, 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 until the salt and sugar are completely dissolved in the water. Then add cold water.

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

NOTE! The photo below, using the homemade method, shows quite large pieces. But still, it is recommended to make them small, like in store-bought jars, where the herring comes with mayonnaise or in vinegar brine. A photo of the store-bought version is shown below... This recommendation is so that you can be sure that all the herring will have time to be completely saturated with brine. Because if you make the pieces very large, then she may not be able to keep up with a short time pickle. And in fact, it may take from 5 hours to a day for each piece to be salted.

Example of finely chopped fish pieces. This cut is perfect for quick marinades from 2 hours.

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

Salt the herring in brine with oil

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

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

Cooking process:

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

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

Salting method with mustard

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

Ingredients:

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

Cooking method:

Slowly defrost the carcasses, cut them up, and 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 this you need to prepare the marinade. To do this, you need to bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from the stove and cool the brine.

Pour cold marinade over the fish with mustard 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, and remove the bones. Cut the carcass into pieces.

Cut into half rings onion.

Place 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 simplest recipe

If you cook herring in this way, it turns out more aromatic and fatty. 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 cutting, as for example in the methods proposed above.

Ingredients:

1 piece of herring.
1 tsp sugar.
1 tbsp salt.
2 pcs bay leaves.
1 tsp mixture of allspice and black pepper, dried dill, fennel, coriander.

Cooking process:

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

Place the fish in a bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag and put it in the refrigerator for 3 days. It is recommended to turn the herring over periodically.

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

Herring salted at home in a bag. It turns out a spicy ambassador

Fish can be cooked not only in a container, but also in a bag. The result is a salt with a pleasant aroma.

Ingredients:

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

Cooking process

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

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

Dissolve the remaining salt in a jar of filtered water.

Make an incision on the belly.

Remove all internal organs and films.

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

Place the herring in a bag.

Rub the carcasses thoroughly with the prepared mixture.

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

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

A quick method of salting in 5-12 hours

Thanks to next recipe, salting time takes no more than 10 minutes. And after 12 hours, herring can be eaten together with vegetables.

Ingredients:

2 pieces of herring.
2/3 cup salt.
5 pieces of bay leaves.
10 black peppercorns.
1 tbsp coriander.
3 carnation stars.
5 pennies of allspice.
4 tbsp table vinegar.

If you are intolerant to some components, you do not have to use all the ingredients.

Cooking process

Carcasses need to be defrosted in a natural way, otherwise they will become loose. Therefore, it is not recommended to use microwave or water.

Then the herring needs to be thoroughly washed and the head, tails and fins cut off. Carefully loosen 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.

Place the fish in a prepared container, place 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 which the container must be closed and placed in the refrigerator for 12 hours.

Dry salting on onions and oil

Another recipe for dry salting herring.

Ingredients:

1 piece of fresh frozen herring.
1 onion.
Vegetable oil.
1 tbsp sugar.
2 tbsp table salt.

Cooking process

Thaw the fish, rinse thoroughly, and then place in ice water for 1 hour.
The next step is to gut the carcass and cut off the head. Then rinse again.
Dry with paper towels.
Mix sugar and salt and rub the resulting mixture onto the fish.
Wrap the carcasses in cling film in several layers and leave it in a dark place for 2 hours.
After this time, unwrap the herring, rinse again, and dry with napkins.
Place the herring in a container.
Chop the onion into the pan.
Pour in vegetable oil for 1 hour.
After this, the fish can be served.

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

2 pieces of herring.
1 head of onion.
1 piece of lemon.
4 tsp sugar.
4 tsp sea salt.
10 peppercorns.
10 bay leaves.
1 piece of carrot.

How to cook

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

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

Mix sugar and salt in a plastic container.

Place several layers of fish, lemon, carrots, onions, bay leaves, and pepper in a glass jar. There should be enough layers so that the container is completely filled.

Close the container tightly with a lid and put it in the refrigerator for a couple of days.

Salty in Dutch style

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 onion.
1 piece of carrot.
½ piece lemon.
2 tbsp sugar.
2 tsp salt.
2 bay leaves.
4 allspice peas.
6 black peppercorns.

Cooking process

Thaw 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.

Cut the onion, carrots and lemon into small slices. Place onion, bay leaf and pepper in a single layer in a glass jar. The next layer is carrots. Then lemon, and pieces of herring on top. Add sugar and salt.

Add 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 eaten with your favorite vegetables.

Korean pickled herring

This rare recipe salting herring, but you should know it.

Ingredients:

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

Cooking process

Tomato paste needs to 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 this, add salt and both types of peppers.

Thaw the herring fillets, gut them, cut off the tails and fins. Do not remove the skin.

The ingredients call for five onions, but you can use more if you like them. It needs to be cut into rings and added to the prepared marinade. Mix everything thoroughly.

Place the herring pieces in a container and mix with the marinade. Cover with a lid and place a weight on top.

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

Delicious herring in a jar

There are several recipes for salting herring in a jar, let's look at one of them.

Ingredients:

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

Cooking method:

While the fish is defrosting, you should prepare the brine. To do this, you need to 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.
In the meantime, you need to prepare a glass jar. To make it easier to fill, the neck should be wide. The container should be washed thoroughly

By this time the fish should be completely defrosted. The carcasses need to be washed under running water, all the entrails removed and the head cut off. After this, rinse again and dry with paper towels.

The herring should be placed 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 away with a knife. Add brine up to the neck. Place the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

Store-bought fish may not meet consumer requirements. During salting on an industrial scale, too much salt may be added to it or, on the contrary, it may be under-salted. Besides, in summer time, quite difficult to find fresh product. And before the holidays, when the demand for herring increases, sellers may put unsafe and low-quality products on the counter.

First you need to select fresh herring, and then properly cut it. At home pickling You can add various spices to enhance the taste.

The advantage of preparing herring at home is that you can add spice oil, thereby achieving a scent that everyone close to you will like.

Herring is self-salted, has a soft structure, original scent, and is suitable for use with potatoes, mushrooms, and sauerkraut.

In addition, recipes for cooking herring at home are very simple. Therefore, everyone can salt fish according to their wishes. Home-cooked fish turns out much tastier compared to store-bought products.

I think that after reading this article, many users will want to use one of the proposed 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 stores cannot have fresh herring. It can only be found on the ocean shore. Therefore, in the regions you can only purchase fresh frozen products.

If herring is sold in packaging, then there should be no air or liquid in it. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

The carcass should have a silver color.
Protruding eyes should not be cloudy.
The gills are red.
The fins should be pressed tightly against the carcass.
If rusty marks appear 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 dry, but with milk it will be meaty and quite fatty.

It is better not to purchase headless herring, since 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 fattier and will turn out very tasty.

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

I tried to select not only the best recipes, but also different variations. Therefore, everyone can choose for themselves The best way pickling 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!

To make the fish cook even faster, you can cut it into portions. For spicy salting, sugar, black pepper and bay leaf are added during cooking. At the same time, the snack acquires a unique aroma and taste.

If in the evening you unexpectedly find out that guests are coming to you the next day, you can prepare lightly salted herring using a quick dry method. For the mixture, take equal amounts of salt and sugar. It is necessary to place a press on the dishes with the workpiece. It will be ready in two hours. Before serving, peel it and sprinkle with lemon juice.

Adviсe:

Atlantic or Pacific is best suited;
It is best to take a whole fish with the head (you can also use fresh frozen fish). The fact is that the head can be cut off in order to hide the staleness of the product;
If the product has been frozen, then it must be defrosted naturally. Microwave or hot water cannot be placed;
It is best to use coarse salt.

In oil

The recipe in oil, without adding water, involves the following sequence of actions, such as:

Take required quantity raw herring, clean it of scales and internal organs and rinse thoroughly under running water;
Cut the center into the number of pieces you need;
Prepare a glass or metal container with the ability to close it with a lid;
Rub the previously cut pieces thoroughly with salt and place in a container;
Take the onion, cut it into rings, and place them on top of the pieces. If you plan to cook a large quantity of herring, layer the pieces with onion rings in between;
Pour the resulting product with oil at the rate of 5 tablespoons per 1 kg;
Cover the container with a lid, place it in the refrigerator for 2 days, then enjoy the dish.

If you needed lightly salted herring at home, this is one of the most simple recipes on its preparation!

In brine

Take a raw carcass, peel it from skin and giblets, cut it into the pieces you need, and rinse thoroughly with water; this can be done easily at home;
Take 3 tablespoons of salt, preferably heaped, and pour them into half a liter cold water. Stir the solution and pour it over the previously prepared pieces;
Let it sit for 30 minutes, then drain it;
Take 250 ml of cold water again and add 1 tablespoon of 9% vinegar;
Place the pieces of herring mentioned above in this solution and let them sit for 5 minutes, then drain the liquid again;
After completing this procedure, add black peppercorns, onions, bay leaves, and pour it all over sunflower oil for 30-60 minutes;
Drain the oil and enjoy the product.

Lightly salted herring cooked this recipe has a specific taste and is suitable for true product lovers. But for such a recipe you only need a high-quality carcass, as, indeed, for other recipes!

Classic lightly salted herring

If you need herring according to the classic recipe, follow these steps;

Prepare 1 liter of water;
Pour 3 tablespoons of salt and 1.5 tablespoons of sugar into the water;
Add 5 black peas and 5 allspice;
Add 2 bay leaves;
Add 3 cloves;
Stir the solution, place it on the stove and bring it to a boil;
Cool the resulting marinade and pour it over one carcass that has been previously cleaned and cut into pieces;
Place the poured fish in the refrigerator for 2 days, then enjoy your meal.

The resulting herring will be as close as possible in its taste qualities to store-bought counterparts, and will certainly appeal to most of your guests at home.

The ambassador is a simple task and anyone, even a novice housewife, can handle it. The most delicious fish– the one that is prepared with soul.

If you have been looking for the answer to how to make herring for a long time - best recipe herring at home is simple:

Homemade spiced herring

1 herring;
500 ml water;
1 tsp. Sahara;
2 tbsp. l. salt;
Pepper sweet pea- taste;
Ground pepper mixture (paprika, black, white, chili);
Mustard peas - to taste;
Several bay leaves;
1 onion;
2 tbsp. l. vinegar 9%;
1 tbsp. l. sunflower vegetable oil (can be unrefined).

To make herring surprise your guests, follow these simple instructions at home:

Thaw the herring. Remember that further taste depends on this step. The best way is to put the fish in a colander so that all excess water drained and did not stagnate.
Prepare the brine. To do this, add salt, sugar and bay leaf to the water and boil. In order for the flavor of the spices to develop, it is better to pour them in before removing the liquid from the heat.
Cool the resulting mixture. Since we have a small volume, place the dishes in a large container with cold water, so it will cool down faster.
You can pickle it by cutting it into small pieces; it will absorb more brine and be tastier. Good recipes it is assumed that it has already been cut, so do not forget to remove the entrails and trim the fins. After this, rinse all the pieces and dry with a paper towel. Sprinkle mixture on top ground pepper. This way the spice particles will get into the fibers and fill them with flavor.
To make it very delicious herring spicy salting at home quickly, dip the fish in warm brine and do not touch for a couple of hours. There will be enough time for the salt to soak all the pieces, and the spices will give off their spicy aroma.
While it's salting, you can use a clever trick - prepare pickled onions. To do this, cut it into large half rings, put it in a bowl and add a pinch of sugar and sprinkle with salt (about half a tablespoon). Squeeze it lightly with your hand, add vinegar and oil.
Before serving, remove the pieces from the marinade, place them beautifully on a plate and sprinkle with cooked onions on top. The guests will be pleased. Bon appetit!

Salting whole herring at home

Ingredients:

Herring – 2 pcs;
Water - liter;
Sugar – 100 gr;
Salt – 100 g;
Allspice – 5 pcs;
Peppercorns – 10 pcs;
Coriander – 1 teaspoon;
Bay leaf.

The herring is thoroughly washed and the gills are cut off. If it was frozen, then first defrost it at room temperature.

Many people love milk and caviar and also use them when preparing snacks. Some people think about how to salt caviar, but there is no secret - it is simply placed with the fish.

Bring the water to a boil, add sugar, salt, spices and let it boil for about five minutes. Then remove from heat and allow to cool completely.

The most convenient way to salt whole herring at home is in a container. The herring along with caviar and milk is placed in it, filled with brine, covered with a lid and left at room temperature for 4 hours. Then the container is put into the refrigerator. Delicious snack will be ready in a day.

Homemade herring with quick dry salting

If guests are already on the doorstep and you are wondering how to salt herring, a recipe for dry salting at home is perfect. In this case you will need:

Herring – 2 pcs;
Rock salt – 2 tbsp. loki;
Sugar – 1 tbsp. spoon.

Cooking sequence:

The fish must be soaked in ice water for an hour, then remove the entrails and cut off the head and gills. After this, the carcass is washed again and dried with a paper towel.

The carcass is thoroughly rubbed inside and out with a mixture of sugar and salt, wrapped in cling film and left on the table for about two hours.

After the allotted time has passed, the herring is washed and placed in a suitable container. For further salting, you will need a large onion, which is cut into half rings and placed on top, poured with vegetable oil and left for 40 minutes.

Before serving, cut into pieces, garnish with onion rings and sprinkle with lemon juice.

Salted herring in a bag

It is very convenient to pickle in a bag, since it does not require any other container. To salt whole herring at home, two medium-sized fish will require two tablespoons of salt and one tablespoon of sugar. Ungutted fish are thoroughly washed and rubbed with the mixture. You can add coriander or allspice.

The herring is placed in a thick plastic bag, which is tightly tied and placed in the refrigerator for two days. The package must be turned over during the process.

The fish must have intact skin, without damage, cuts or dents, and with intact fins.
To determine the freshness of herring, you need to pay attention to the eyes and gills. The eyes should be light, shiny and protruding, and the gills should be red. You should be wary of fish without a head. Sometimes this is done to hide the staleness of the product.
If the fish is soft to the touch, it has most likely been defrosted and frozen several times. After salting, the pulp will simply fall apart and will be tasteless.

Pickling herring at home

3 liter jar;
3-6 whole fish (more is possible);
2 liters of water;
1 glass of salt;
A pinch of sugar;
Spices to taste (spice peas are best - pepper, mustard, cumin seeds, coriander, cloves);
50 ml unrefined vegetable oil.

The recipe suggests quite long term, but the shelf life also increases.

Step-by-step preparation:

First defrost the fish and remove the entrails; for compactness, you can cut off the heads. It is better to separate the tail before serving - this will be the most salted part.
Place a pan of water on the stove and add salt. When you see that the liquid begins to boil, add seasonings and sugar and remove from heat.
Wait until it cools to room temperature. In order to pickle herring in a jar, place it compactly on the bottom. Fill the fish with the resulting liquid, but leave a couple of centimeters to the edges. Carefully add vegetable oil on top, close with a tight lid and put in the refrigerator. After a couple of days you can try the herring.

There is no need to choose anymore - the brine can be prepared at home, quickly, and most importantly, tasty.

And a shot glass strong alcohol. Of course, you can buy ready-made herring in the store, since the choice of herring prepared according to various recipes, now on sale huge. But the taste of such herring does not always meet our expectations. Therefore, I recommend salting the herring with your own hands at home, as in the photo. In this case, it is guaranteed to turn out lightly salted, dense and very, very tasty.

I almost forgot, for those who are watching their weight, I will tell you how many calories a fully prepared lightly salted herring contains.

As a rule, its calorie content is not high, no more than 150 - 200 Kcal per 100 grams of the finished product.

The exact numbers depend on the fat content of the starting ingredient. In any case, you can safely eat this snack without the risk of gaining weight. This is only beneficial for the body.

We will prepare this appetizer from frozen fish. Please note In order for the finished herring to be perfect, you need to choose the right frozen fish. It should be dense, with intact skin, without yellow or rusty spots. It is advisable to choose larger fish.

How to cook

How to make brine

Now let's prepare saline solution with spices, which we will pour over the prepared fish. To do this, boil one liter of water, add 5 tablespoons of salt, 3 tablespoons of sugar, 6 allspice peas, 4 bay leaves, 1 teaspoon of chopped dry dill, 1 teaspoon of coriander seeds, 1 teaspoon of mustard seeds, . Remove the brine from the heat, cool it and pour the herring with this brine. Let's leave it to salt for 3 hours at room temperature, and then put it in the refrigerator for 2 - 3 days, depending on the size of the fish.

The salting time will be much shorter if, before adding brine, you fillet the fish and remove the backbone and all large bones.

Such herring, unlike uncut herring, will be ready in just one day. They write that only uncut herring turns out juicy, and all the juice from the fillet goes into the water. I don’t know what kind of juice we are talking about, but our family loves herring fillets more than whole fish salted according to the same recipe. The fillet turns out to be just as tasty as a whole herring, but it looks much more aesthetically pleasing, and you no longer need to cut it up for eating. It will be enough to simply cut into portions.

So, if you salted a whole fish, then remove the skin from it, remove the bones, cut into pieces, pour in sunflower oil, sprinkle with marinated onions and serve with . Bon appetit!

Ingredients

Frozen herring – 2 pieces;
Water – 1 liter;
Salt – 5 tablespoons;
Sugar – 3 tablespoons;
Allspice 6 peas;
Bay leaf – 4 leaves;
Dry dill – 1 teaspoon;
Coriander seeds – 1 teaspoon;
Mustard seeds – 1 teaspoon.

A silver herring carcass cut into pieces, sprinkled with onions, plays a major role in any snack table. Fatty, spicy-salted herring is the basis of many sandwiches; it goes perfectly with mustard sauce.

When purchasing, you should choose a large, elastic fish: this way you can get herring caviar as a “prize”.

Spices in the form of coriander grains and bay leaves are introduced into hot pickle for maximum extraction essential oils. The degree of salting of fish depends on the time spent in brine. Its intense salty taste Tint with a pinch of sugar.

Ingredients

1-2 fresh herrings
3-4 bay leaves
1 tsp. ground coriander or coriander seeds
0.5 tsp. black peppercorns
2 tbsp. l. salt
500-600 ml hot water
1 tsp. with granulated sugar top

Preparation

1. To pickle herring at home in this way, you first need to prepare the brine. For this recipe you need to boil it. Pour all the listed spices and seasonings into a saucepan or saucepan. If you have your own favorites, add them too.

2. Pour hot water into the container and place the pan on the stove. Bring to a boil and turn off the heat. Cool the prepared brine to room temperature - under no circumstances add hot brine to the fish, as it will simply cook in it. It should be 30-35C so that when cooling, the pieces of fish absorb all the aroma of the spices.

3. While the brine is heating up, peel each fish, gut its belly, removing the insides, and rinse thoroughly in water. Once the brine has cooled to required temperature– place herring carcasses in it. Cover the container with a lid and refrigerate for 2-3 days. Turn the carcasses over every day to best salting from all sides.

4. Before serving, remove the herring from the brine and cut it into portions. Place on a plate with green salad leaves and drizzle with vegetable oil. Serve fish appetizer chilled. Spicy salted herring is ready!

Note to the hostess

1. Even masterfully salted herring will lose its taste appeal against the background of side dishes that are not suitable for it. These include pea and lentil puree, pasta, porridges from all cereals, except rice, hot vegetable stew. Examples of foods that are friendly to her: boiled potatoes, especially young ones, all types of beet-based salads, snacks with fresh cucumbers. If the herring is of medium fat content, it is appropriate to put it on sandwiches with butter or diet mayonnaise.

2. An amateur evaluates fresh fish in a store, guided by the criteria “beautiful - ugly.” IN best case scenario he smells it, examines the gills (they should not be deformed and shriveled, gray or white) and eyes (herrings of an acceptable degree of freshness have red ones). And professional fishermen and chefs know much more secrets. For example, they think the best herring one that was caught in early summer - approximately in the third ten days of June. As a result of its salting classic recipes, such as the one above, produces a delicacy called "Mathieu". Its dignity lies in its exceptional taste and high content omega acids.

3. Sliced herring is sprinkled with all types of table vinegar, lime, grapefruit, pomegranate and lemon juice. Do this before adding oil.