Whole recipes for pickling herring at home. Salted herring in mustard marinade

For pickling herring we will need: 4 - 5 large herring, 4.5 tablespoons of salt (heaped), 1 tbsp. spoon of sugar, 1.5 liters of water, 4 bay leaves, coriander, allspice.

Herring needs to be defrosted room temperature, rinse it without gutting it. Pour the water into the pan, add spices, sugar and salt. Place on the fire and bring to a boil. After boiling, turn off the heat and leave the brine to cool to room temperature.

After the brine has cooled herring put in 3 liter jar and fill with brine. Close the lid and leave salt in a cool place for two to three days. For lovers lightly salted herring, you can eat on the second day pickles.

Buy frozen herring and pickle it yourself at home, it turns out much tastier than store bought. Bon appetit!!!

Salting herring at home recipe 2

For pickling herring according to the second recipe we need: 1 liter of water, 1/2 tablespoon of sugar, 2 tablespoons of salt, 5 black peppercorns, 5 cloves, 3 bay leaves. And accordingly herself herring.

Herring gut, wash and cut into 10 cm pieces for uniform salted. Place the resulting pieces in a glass or enamel container. After that we do brine, with which we will fill herring. To do this, pour 1 liter of water into a saucepan and pour all the ingredients, pepper, cloves, salt and sugar into it. Place on fire and boil for 20 minutes. Cool down brine and fill it with herring. Close the lid and remove brine in the refrigerator. In 24 hours the herring will be salted and it will be very tasty. Salted in this manner herring Can be stored in the refrigerator for up to one and a half months.

Salting herring in Korean (for those who like it spicy)

For pickling herring in Korean fillet is used. Those. bones and skin must be removed. We cut the resulting fillet into pieces 4 - 5 cm long. We will prepare the marinade from sunflower oil, we will need 100 grams of it. Fry finely chopped onion in sunflower oil; one medium onion is enough. Then remove the onion from the oil and add 1 heaped tablespoon of salt, 1 tablespoon of sugar, 1 teaspoon of adjika, 1 teaspoon of ground black pepper, 1 teaspoon of seasoning Korean salad, 100 gr. 9% vinegar. Mix everything together and pour in the resulting marinade. herring fillet. Place the pickling container in the refrigerator for a day. And then we eat. It tastes like Heh fish .

Pickled herring in oil

For cooking you need 1 large herring or 2 medium ones. 1/2 cup refined vegetable oil, peeled half an onion, 3 buds of cloves or several peas of allspice, 2 bay leaves, 1 teaspoon of salt.

We gut the herring and cut off the fillets. We cut the fillet into pieces approximately 1 cm wide. Place in a 0.5 liter glass. jar. You can use any airtight container with a lid. But the condition is that the pieces of herring are completely covered with oil.

Let's move on to preparing the marinade. IN vegetable oil add onion, bay leaf, allspice and salt. Heat the oil over the fire until blue smoke appears. Turn off and let the marinade cool to room temperature. Then pour the marinade over the herring and leave it in the refrigerator for three days. After this, the herring can be eaten.

For cooking pickled herring with mayonnaise we need fresh frozen herring, 200 gr. mayonnaise, 1 teaspoon sugar, 1 teaspoon salt and 1 teaspoon ground black pepper. IN mayonnaise add salt, sugar, pepper. Mix. Herring defrost, gut, wash, remove the spine. Cut the resulting herring fillet into pieces and place in a jar. Fill in mayonnaise marinade, cover with a lid. Let stand in the refrigerator for two days. Then place on a plate and serve.

Salting herring in vinegar sauce

To pickle the herring in this way we need: 1 kilogram of fresh frozen herring, 1 teaspoon of vinegar essence, 1 glass of vegetable oil, 1 glass of cold boiled water, garlic, onion, salt.

Herring We spoil, wash, cut off the head and fins. Cut into pieces. Cut the onion into half rings, chop the garlic finely. Place a layer of garlic and onions in an enamel bowl, then a layer of fish, again garlic and onions, etc. Each layer needs a little salt. The top layer should be garlic and onions. Now add vinegar to cold boiled water. Pour the resulting filling over the herring. leave to marinate for 1 hour. After this, add vegetable oil and mix. Taking care not to damage the fish. Cover with a lid and place in the refrigerator for a day. After this, the herring can be eaten.

Dry pickled herring in a bag

Another very interesting option pickling herring dry method. Take two medium-sized herrings. Dry salting mixture made from salt, sugar and seasoning pickling fish(there is one sold in a bag in grocery stores). Mix 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning in a cup. Prepare two strong plastic bags in advance and immediately above the bag we begin to sprinkle the herring with the curing mixture, don’t forget about the gills, you need to fill them in too. After this, we place the fish in bags, one inside the other, for strength. Tie and put in the refrigerator for two days. It is advisable to turn the package over after 24 hours. So that the fish lies on both sides in the resulting brine. After that herring will be ready even if the fish remains in the brine for more long time it won't be oversalted.

Today we will pickle herring in a bottle.
And so first of all we pour 1.5 liters into the pan cold water.
And put it on the stove to boil.
Let's prepare the spices.
Take three tablespoons of salt (I take rock salt).
Two tablespoons of sugar.
Bay leaf 3 pcs.
Coriander beans half a teaspoon.
Allspice five peas.
Add half a teaspoon of hops.
We send our workpiece into the water and wait for it to boil.
When the marinade boils, let it simmer for three minutes and turn it off.
Cover with a lid and let cool completely.
The brine has cooled down. Take 1.5 liters plastic bottle and cut off about 7 cm from the top.
Less is possible. The main thing is that the herring fits into the bottle.
From the marinade, catch the bay leaf and pepper and put it in a bottle.
Now we put our herring in a bottle and fill it with marinade.
Remove to cool place For a three days.
In three days our herring is ready!
Bon appetit!

How to prepare marinade for herring at home:

For 2 pcs. Herring
Water 1 liter
Sugar 1 tbsp. Spoon
Salt 3 tbsp. Spoons
Onion 1 pc.
Cloves 5 pcs.
Bay leaf 5 pcs.
1/2 teaspoon ground coriander
Black peppercorns 30 pcs.
Mix sugar, salt, cloves, coriander, pepper and bay leaf with 1 liter. Water.
Boil this solution and cool.
That's it, our marinade for pouring herring is ready!

How to pickle herring in brine:

Today we will tell you how to pickle herring.
For this we need the herring itself (I immediately remove the gills)
Immediately prepare some container to place the herring in.
We also need four tbsp. Spoons of salt.
Five hundred ml. Boiled, chilled water.
One or two bay leaves.
One teaspoon of peppercorns.
And so we mix these ingredients with water.
And fill our herring with this solution.
The herring will not take a lot of salt, it will take as much as it needs.
So don't worry about salt.
The fish should be salted for four days. During this time, sometimes turn the herring from one side to the other so that it is always in brine.
Before putting the herring in the refrigerator, it should stand on the table for three to four hours.
Use the recipe. Bon appetit!

Today we will salt fresh frozen herring using the dry method.
It's not difficult to do, but it turns out very tasty.
The herring is salted and takes as much salt as it needs.
Let's take two herrings that need to be processed.
Remove the head and entrails. Clean and wash with water.
Now we make the pickling mixture.
For this we take a bowl.
Add one tbsp there. A spoonful of sugar.
We also add three tbsp. Spoons (not heaped) salt (not fine)
Add one tbsp. A spoonful of Provençal herbs.
Add one teaspoon of mustard powder.
Mix everything well.
Let's spread the newspaper over the newspaper, take the mixed ingredients and sprinkle our herring both on top and inside. The fish will not take excess salt, so sprinkle it well. Next, we take this newspaper, over which we sprinkled the fish and wrap our herring. And now the herring wrapped in the newspaper, put it in a plastic bag. Tie the bag and put it in the refrigerator for one day. Two days have passed, take out the fish, open the bag. The herring is ready, wash everything off it cold water.
Our herring is ready. We wish you bon appetit!

Today we will salt freshly frozen herring, which we previously defrosted at room temperature.
I prepare the marinade in advance while the herring is defrosting.
I boiled seven tablespoons of salt for three liters of water.
I also added peppercorns, bay leaves and cloves.
This recipe makes a very tasty herring.
We take a three liter clean jar and put our herring there, which has been frozen once naturally. Fill it with pre-prepared marinade.
Detailed preparation of the marinade.
How to prepare marinade for herring: You will find below these recipes for pickling herring.
And so we poured the marinade over our herring. Put it in a cool place for three days.
Three days have passed, our herring is ready. It turned out very tasty.
Lightly salted, not over-salted. Well, that’s all.
Do this simple recipe herring and you won’t regret it.
Bon appetit.

This herring is swept off the table first.
That's why I recommend everyone to cook it.
We need:
Two fresh frozen herrings.
Lemon.
Onion.
Carrot.
Bay leaf.
Salt.
Sugar.
And optional seasoning for fish.
And so let's get started.
First of all, we need to divide the herring into fillets.
And so we cut it up. We cut the onions and carrots.
Cut the onion into half rings.
Carrots can be grated coarse grater, or on a grater for Korean carrots.
Next, cut the lemon into thin slices.
The ingredients are ready. Now we need to cut the herring into pieces.
I usually cut in small pieces.
The fish is also prepared. And we begin to lay out the fish and ingredients in layers.
Take a 0.5 liter jar and add onions as the first layer.
Next, a pinch of salt, a pinch of sugar, one bay leaf, layers of herring,
a little salt on top, lay out three slices of lemon, a layer of carrots, and the next layers in the same sequence. Lay it out until it stops, ending with laying vegetable ingredients so that the herring is closed.
And so our herring is laid out in layers, let's close our jar tightly with a lid.
We put it in the refrigerator. In two to three days the herring is ready.
Place on a plate, garnish with onion rings, season with vegetable oil.
Bon appetit!

Now I will tell you about an excellent and delicious recipe Norwegian herring.
No matter how many times I make it, everyone likes it.
To prepare we will need:
Two pieces of herring (fresh frozen) (defrost at room temperature).
Onions 3 pieces (medium).
Two carrots (medium).
Lemon (half).
Six tsp Salt
Six tsp Sugar
Ten pieces of bay leaf
10 - 12 pcs. Black peppercorns
Let's prepare the ingredients:
Cut the onion into thin slices.
Cut the lemon into thin slices.
Grate the carrots using a coarse grater.
We peel and pit the herring, fillet it and cut it into small pieces.
The ingredients are prepared, the onion is chopped, the lemon is also thinly sliced, the carrot is grated through a coarse grater. The fish is cut up. Our herring was caught with caviar and milk. We also salt them. Cut into two-centimeter pieces.
Peppercorns, count out 10 - 12 pieces and crush with a knife.
Next, put all the ingredients into jars.
This entire set is designed for two half-liter jars.
The bookmark sequence is as follows.
At the bottom of the jar we put a couple, three onion rings, one bay leaf, a pinch of carrots, one slice of lemon, a pinch of pepper, a pinch of salt (about half a teaspoon), and a pinch of sugar. Next we put a layer of herring (I put it along with milk and caviar ). Place the next layer in the same sequence.
We place it tightly to the very top, close it with a lid and put it in the refrigerator for two or three days. I assure you that after opening the jar, there will be nothing left in there.
You will eat everything. Bon appetit!

Lightly salted herring - dry salting recipe:

I like this recipe because it is very easy to prepare.
And the taste of the fish, which always turns out lightly salted, juicy, fatty.
Well, it’s simply beyond words. You definitely need to do it and try it.
In the recipe, all proportions of ingredients are calculated for one kilogram of fish.
We will need:
Six tablespoons of salt
One teaspoon ground black pepper
Two tablespoons of sugar
And herring (we cut off only the tail so as not to interfere)
There is no need to remove the insides before salting.
Because of this, it will be very tasty.
Add the prepared ingredients, salt, sugar and black ground pepper into a bowl and mix. I usually pour it onto a clean sheet of paper (or newspaper) to make it easier to envelop the herring.
And we begin to carefully envelop the herring in this salty mixture.
By the way, there is no need to pour salt into the gills here.
Place the herring in several bags.
We also pour the remaining salt into bags. The herring will take as much salt as it needs.
We pack and put the herring in the refrigerator for three days.
After 3 days, remove the herring from the refrigerator.
We wash it under cold water.
We take out the insides and wash them again.
It can be seen that the fish was salted in the abdominal cavity.
And along the ridge. The structure of the meat became tender and appetizing.
Now cut the herring into pieces.
And put these delicious pieces on a plate.
You can cut the onion into rings and decorate our herring.
Bon Appetit everyone!

Now we will salt the herring in the simplest and fastest way.
I don’t think you can come up with anything simpler.
For this we need:
Salt. And good, fatty Atlantic herring.
I buy packaged herring.
First defrost the herring at room temperature.
Rinse the herring with cold water.
We also wash the bag that contained the herring.
We put the washed herring back into our already washed bag in which the herring was purchased. We will salt it like this.
Take large or medium table salt(most importantly not small)
And sprinkle our herring, sparing no salt.
Don't be afraid, the fish will take in as much salt as it needs.
Many people add sugar. But if the herring is fatty and good, why do we need sugar?
We are for a healthy lifestyle and nutrition.
And so we sprinkle the herring well with salt, roll it so that it is all covered in salt. This turns out to be dry salting. But since the fish is salted in a bag, it will not dry out. That’s all, we put the herring in the refrigerator.
Two days will be enough for the herring to be salted.
Then we rinse it under cold water to remove the salt and here you go, lightly salted herring homemade. It's simple, enjoy.
Bon appetit!

Lightly salted herring - recipe with brine:

For this we need 1 kg of herring
Black pepper
Salt
Sugar and bay leaf
And so we take freshly frozen herring and let it thaw completely at room temperature.
While our herring is thawing, we will start preparing the brine.
For the brine we need:
0.5 liters of water
2 tablespoons salt
1 tablespoon sugar
Black pepper and bay leaf
And so we prepare the brine.
Take a saucepan and pour 0.5 liters of water, bring to a boil.
Add 2 tablespoons of salt and 1 tablespoon of sugar.
Mix everything thoroughly. Let the water boil.
As soon as the water boils, add black pepper and one bay leaf to taste. Bring everything to a boil and leave to cool to room temperature. And so our brine has cooled. Place the herring in a container (I have a 3-liter jar). Now fill everything with brine. Herring you should be completely in brine (when drowning the herring).
Cover with a lid and place in the refrigerator for 2 - 7 days.
if you love lightly salted herring, then after about 2 days you can eat.
If you like it saltier, keep the herring for 7 days.
That's all. Bon appetit!

Today we will cook herring spicy salting at home.

In order to cook it, we naturally need herring. in this case we will take 2 pieces.

We gut the herring, cut off the head, remove the black film and rinse with water.

Now we need a marinade:
For this we need boiled water(warm) 250 ml.
Two bay leaves
1.5 - 2 teaspoons salt

Half a teaspoon of sugar
Six black peppercorns
Half a teaspoon of coriander
And three cloves

And so we begin cooking.
We have already cleaned the herring, now we cut it into 1.5 cm portions
And let's prepare the marinade.
You can make fillet, but I always do it in pieces. Our family prefers it this way.
Now we take the herring into cut pieces and put it in a plastic container.
We have laid the fish and prepare the marinade.
Pour the prepared water into a clean deep plate or any other dish. And add all the prepared ingredients there.
Mix salt and sugar well.
Now pour this marinade over our herring.
Be sure to shake the herring covered in marinade after pouring.
I do this so that our fish is completely in the marinade.
If you do not have a container for pouring marinade into the herring, you can use regular glass jar.
That's it, put it in the refrigerator for 48 hours.
And one more little piece of advice. From time to time, as you remember, look into the refrigerator and shake our fish so that it is even better soaked in the marinade everywhere. Well, that’s all, 48 hours have passed, we take our fish out of the refrigerator, put it on a plate and decorate with chopped onion rings. Serve with pre-boiled potatoes.
Bon appetit!

We will need following products for 8 servings.
Herring 2 pcs.
Making the marinade:
One liter of water
One hundred ml. Table vinegar
Two tablespoons of salt
Making the sauce:
Two hundred mayonnaise
Two hundred Smetana
Two tablespoons of mustard
One tablespoon of sugar
One teaspoon of vinegar
Salt 1 tsp
Half teaspoon ground black pepper
One hundred and fifty g. Vegetable oil
Dill 1 bunch
Preparation:
Peel the herring and remove all the bones, starting from the backbone.
Whisk all the ingredients for the marinade until smooth.
Pour the marinade over the herring fillets and refrigerate for 10 to 12 hours.
Let's start preparing the sauce. Take the prepared pepper, salt, vinegar, sugar, mustard and mayonnaise and mix everything thoroughly.
Now we take vegetable oil and add it very slowly, about a teaspoon at a time and stir constantly.
Also add sour cream and chopped dill.
Mix everything very well.
Place in the refrigerator for 24 hours.
By the way, mustard sauce can be replaced with garlic.
To do this, instead of mustard, add 3 cloves of garlic to the sauce.
It is better to serve herring with boiled potatoes or bread spread with butter.
Bon appetit!

Korean herring - homemade recipe - with tomato paste:

Today we will cook herring in Korean style!

For this we need:
Fresh frozen herring 2 pieces.
You can take saury, mackerel, or any other fresh frozen fish that you like.
Vegetable oil
Vinegar
Tomato paste
Sugar
Salt
And seasoning for carrots in Korean
First, clean and gut the herring.
Let's fillet it and cut it into portions.
Next we make the marinade.
For the marinade we will need:
100 g vegetable oil
1 tablespoon salt
1 tablespoon sugar
1 tablespoon vinegar 9%
1 heaped tablespoon tomato paste

And one and a half teaspoons of seasoning for Korean carrots
We mix all this in a small saucepan.
Place on the fire, bring to a boil, but do not boil.
We take a container in which our fish will marinate.
This can be either a deep salad bowl or a liter jar.
Next we lay a layer of our herring.
And pour the marinade on top, distributing it over the herring.
The marinade should be hot.
And so we lay in layers and water one by one until the end, until we have laid all the fish.
At the end, pour the remaining marinade over our herring.
Leave it on the counter until it cools completely.
Then we put it in the refrigerator.

In a day, our Korean herring is ready.
You can eat. Bon appetit!

To prepare pickled herring in oil, we need two herrings.
We have already prepared it in advance and separated a lot of bones.
But still, all the bones are almost never pulled out.
And so, if you have little patience and don’t like fiddling with bones, then buy ready-made fillets.
There are almost no bones and it will be easier.
But of course it will be much more expensive.
I always take an ordinary herring and cut it myself from all the seeds.
Next we need one onion.
Vinegar 70% and a lot of vegetable oil, which we would then pour it all over.
Before cutting up the herring, we'll start with the onions.
We will need to pickle the onions.
Now we cut the onion into small, thin rings.
Take a small bowl and put the onion there (separate the rings).
So faster bow will marinate.
And while we are cutting the herring, the onion will be ready during this time.
Pour water into a bowl with onions.
The water should be cold.
Add half a teaspoon of vinegar and set aside. Let it marinate.
And we move on to the herring.
Take the herring and cut it into about 1 cm thick.
Some cut 3 cm.
In general, cut it as it suits you.
I like the ones in the store to be thinner, so I always make them about 1 cm.
By the way, why do I always take whole fish and not fillets?
Because from time to time you come across milk and caviar.
Now take a 0.5 liter glass jar and place it in layers.
Fish, onion, fish, onion.
We crush it periodically so that the herring and onions are more compact.
And fill it all with vegetable oil.
Add enough oil so that all the herring and onions are completely covered and there should be no air left anywhere.
Cover with a lid and place in the refrigerator to soak for a day.
That's all, in a day our herring is ready.
Bon appetit!

We bring to your attention original snack from pickled herring in mayonnaise.
It is prepared in mayonnaise, so it turns out incomparably tender.
This herring is extremely good with hot boiled potatoes, or just with a piece of bread.
You can also serve it with one of several snacks to choose from.
And so we take the herring fillet and soak it in clean, cold water or milk.
I soak it in cold water.
The duration of soaking the herring depends on the degree of salinity.
Approximately from 30 minutes to 2 - 3 hours.
After a certain time of soaking, cut the fillet into small pieces.
Place in a dish. Sprinkle a little ground black pepper on top.
And sprinkle a little vinegar. Take three lightly salted cucumbers(if large, take two).
One medium apple (sour or sweet and sour). One medium onion.
Grate the cucumbers and apple on a coarse grater. You can cut them into small cubes.
Finely chop the onion. To 200 g of mayonnaise, add 2 tablespoons of sour cream.
Add half a teaspoon of sugar. Mix everything thoroughly.
Add prepared cucumbers, apples and onions here.
Add one tablespoon of finely chopped parsley.
The sauce is ready, taste it and add salt to taste if necessary.
Add our herring to the sauce. Stir.
Marinated herring in mayonnaise can be served immediately.
But it tastes much better if it sits in the refrigerator for several hours.
Or better yet, all day long. The more it infuses, the tastier it becomes.
Bon Appetit everyone!

Pickled herring is a dish traditional cuisine. Initially, people were worried about how to salt herring so that it would be stored for a long time and would not spoil, and for some time they generally considered it the food of the poor. The point is that when classical ways When cooking this fish, bitterness is felt if the gills are not removed. Later, when fishermen learned to properly cut and salt herring, noble people did not neglect it. 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 packaging and place on a dish. However, every housewife is concerned about the quality of the fish and its taste, and The best way To be confident in the product, prepare 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 preparing the dish.

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

Fresh herring at the market or in a store should not produce bad smell. It is better to choose whole carcasses with the head on - the freshness of the fish can be judged by the condition of its eyes and gills.
Frozen fish should be purchased from stores, indicating the date of freezing and the expiration date of the product. Her skin should be clean, without damage or a yellow tint.
High-quality herring in any form has a silvery sheen, clear, unclouded eyes, fins and gills that fit tightly to the body.
If you have a choice, it is better to take herring caught in the ocean. Sea water more saturated with toxins, heavy metals and harmful products processing of various substances.
Herring caught in winter has a denser fat layer.

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

Preparing for pickling

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

Before salting a herring, the gills must be removed. They are the ones who impart unwanted bitterness. finished product, because of which he for a long time Couldn't cook it well. This procedure can be done with your hands, a knife or scissors.

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

There is a separate preparation method before quickly salting herring. It is cleaned of gills and entrails, the head, intestines and membranes 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 festive table. Such salted herring cannot be stored for a long time, and it taste qualities may be less bright than with prolonged salting.

Recipes for home cooking

It must be said that recipes differ depending on the type and size of fish. Before salting Don herring, a brine is prepared, which is not suitable for ocean fish. The concentration of ingredients can be changed slightly to taste.

Classic recipe

Herring classic salting, without additional spices, can be used in any dishes. It is added to “Olivier” and “herring under a fur coat” salads, as well as separately with a side dish. This is a method of salting 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 housewife. In 2-3 days the fish will become lightly salted, and within a week it will absorb a large number of salt.

Spicy salted herring

The next recipe for pickling herring is spicy herring, which is obtained with a bright flavor and a characteristic smell. You can experiment with spices, but traditional way blanks spicy fish requires:

2 large fish;
1 liter of water;
salt (3 spoons) and sugar (1 or 2 spoons);
10 black peppercorns;
4 large bay leaves;
several dry, uncrushed clove 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 is from 2 to 7 days.

Herring with mustard

Using this recipe, you can pickle 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.

The fish are thawed, the gills are removed, but not gutted. They are completely lubricated mustard sauce while the remaining ingredients simmer and cool. The herring is filled with brine and placed in the refrigerator.
The herring is cleaned, the entrails, gills and head are removed. Mix all the ingredients in a saucepan except mustard powder (add it after boiling). Cool the brine and pour it over the herring.

Properly prepared brine for pickling herring is the main goal. You can add any combination of ingredients to it. The main thing is that they do not spoil and do not change the consistency of the brine. Therefore, only mustard powder can be added to the liquid - it will completely dissolve and be evenly absorbed into the meat. If you use mustard as a sauce, it is better to distribute it over the carcasses by hand.

Herring in brine

Brine is a strong salt solution that keeps fish fresh for a long time. This is one of complex recipes pickling 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 the brine, it should float on the surface and not sink.

Dry pickling

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

The process of salting herring:

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 teaspoons of salt and 1 teaspoon of sugar), wrapped in film and sent to the refrigerator for several hours. Next, take it out, wash it under water, season it with onion rings and sunflower oil and put it back in the cold. After half an hour it can already be served.

Salting Don herring

Don herring is a good option for pickling, since it is fattier and has a soft creamy taste. Traditionally, Don or Black Sea herring are salted in brine and left in barrels for the winter. The home-style method of salting 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 independent dish. In order not to worry about the quality of store-bought fish, you can spend a small amount of time and cook it yourself. The main thing is fresh, high-quality herring and properly prepared brine. The concentration of the solution varies depending on the type and size of herring: recipes for pickling Don herring at home are not the same as for other types. There are methods for quick and dry salting, with spices and mustard, lightly salted and salted herring.

Salting a whole, uncleaned carcass with the head on has a number of advantages. Firstly, such fish turns out much tastier and more aromatic, and secondly, salted fish After cleansing and removing the skin, it will look more aesthetically pleasing and is suitable for serving on a holiday table.

The recipe is simple. First, the brine is boiled. To do this, add 3 full tablespoons of salt and 1.5 teaspoons of sugar to 1 liter of water. For spices, be sure to add a bay leaf (a couple of pieces) and a few grains of black pepper. If desired, also add a couple of clove buds.

The brine is brought to a boil over high heat and then cooled to room temperature. Herring carcasses are placed in the saline solution. A pressure is placed on top (a stone or a jar filled with water). In this form, the fish is left for preliminary salting for a day.

After 24 hours, the herring is transferred to a jar or Plastic container the desired size and fill with brine. Cover the bowl with herring with a lid and put it in the refrigerator for another day.

Salted fish can be stored in this form for up to 7 days.

Advice: If the herring is oversalted after being in brine for a long time, it can be soaked in cold milk or clean cold water for half an hour.

The “Distilliruem” channel shares its entire method of salting herring.

Spicy salted herring in a jar

Boil a liter of water in a small saucepan. After boiling, put 2 bay leaves into the water (you can do 1 if you don’t like the taste of this spice). Also add 2.5 tablespoons of salt and 1.5 tablespoons of sugar. Necessary spices: black pepper (4-5 peas), coriander grain - 1/3 teaspoon and cumin no more than ¼ small spoon. You can also use a special spicy mixture for salting fish. Spice manufacturers offer a wide selection of spice sets, including for herring.

The fire is immediately turned off. The brine is given time to cool.

Meanwhile, clean the fish (2 pieces). The head is cut off from the carcass and the intestines are thoroughly cleaned. The herring is washed and the water is allowed to drain, placing the processed carcasses on a wire rack. Each fish is then cut into large pieces. To do this, just cut the carcass into 3 parts.

Pieces of herring are placed in a clean liter or one and a half liter jar, and the cooled spicy solution is poured into it. The jar is closed with a lid. The salted fish is placed in the refrigerator for 2 days.

Before serving, each piece of fish is cut into several pieces and decorated with onion rings and parsley.

The channel “Tasty Simple and Healthy” will talk about salting gutted herring carcasses

Dry method

The herring (2 pieces) is defrosted, the insides are cleaned and the head is cut off. Each carcass is thoroughly washed and cut into pieces of 3-4 centimeters.

The fish is transferred to a plate with high sides and covered with salt (1.5 tablespoons) and sugar (1.5 teaspoons). From the spices, add bay leaf, which is pre-crushed in your hands, and black allspice peas (5 pieces). The cuttings are thoroughly mixed so that the pieces of herring are evenly coated with a mixture of salt, sugar and spices.

Place the herring in a single layer in a wide enamel bowl or plastic container, trying to place the pieces as close to each other as possible. The container is closed with a lid and sent to the refrigerator. The fish will be ready in 8-10 hours!

A simple recipe for salting fish is described in ours.

Express method

Two herring carcasses are not completely defrosted, but only so that the cutting can be conveniently cleaned. The head is cut off from the carcass and the fins are cut out. Next, the herring is completely filleted. The layers of fish are cut into pieces, the width of which should not exceed 2.5-3 centimeters.

The next step is to make a highly concentrated saline solution: dissolve 5 tablespoons of salt in a liter of cold water. Constantly stirring until the crystals are completely dissolved.

The prepared fish fillets are carefully placed in a cold solution and left in it for 40 minutes. Then the pieces are carefully caught with a fork and transferred to a flat plate covered with a paper towel.

The slightly dried herring is transferred to a container with high sides. The pieces are arranged in several layers. Top the slices with vegetable refined oil. The oil should completely cover the herring pieces.

After 2 hours, the fish can be served. It turns out to be a kind of homemade preserve.

In a jar with vinegar and onions

Preparing fish comes down to defrosting, cleaning and filing. Two large fish will be enough. The layers are cut into small pieces (ideal width 2-3 centimeters).

To prepare the brine, add 1 heaped teaspoon of salt and half a teaspoon of sugar to 250 milliliters of water. Place the bowl with the solution on the fire and bring to a boil. After this, turn off the gas and add 9% vinegar - 5 tablespoons - to the brine.

One large onion (can be red) is peeled and cut into half rings.

Pieces of herring are placed in a clean liter jar, topped with onions and sprinkled with spices. For spices, coriander grains and a mixture of peppercorns are used.

After the fish is compacted, the jar is filled with marinade. You can add 2-3 tablespoons of vegetable oil (refined version) on top.

Natalya Parkomenko shares with you her method of filleting herring

How to store lightly salted herring

After salting, fish is stored in the refrigerator for no more than 7 days. To extend the shelf life of the product, the herring can be removed from saline solution, cut into pieces if it was salted entirely, and pour in vegetable oil. Fish in this form can be stored in the refrigerator for up to two weeks.

Herring is a favorite snack of our compatriots, because pickling herring at home can be tasty and quick. 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 order.

Salting herring at home: rules, recipes

1. To cook truly delicious snack, choose Pacific or Atlantic herring. The fish must be chilled.

2. You should not buy a carcass that has already been cut up, 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, salt frozen fish as a last resort. But do not defrost it in a microwave oven or hot water. Leave to thaw on the bottom shelf of the refrigerator.

4. Regardless of which recipe you prefer, you must use coarse table salt. Iodized herring is not suitable and dries out the herring, and small-sized herring turns out to be over-salted.

No. 1. Salting herring in brine: “classic”

Since you can pickle herring in many different ways, let's start by looking at the classic recipe at home. It's tasty and fast.

Ingredients:

granulated sugar - 50 gr.
coarse salt - 60 gr.
purified water - 1 l.
herring (carcasses) - 2 pcs.
bay, peppercorns, cloves - to taste

1. To avoid making the brine bitter, it is necessary to prepare the fish in advance by removing the gills. It is not necessary to gut the carcasses themselves; rinse them and dry them.

2. Pour water into a saucepan, place it on the stove and wait for it to bubble. Add 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 room temperature, start salting.

4. Place the herring in an airtight container or jar, fill with brine. If the marinade does not cover the carcasses, build a press or periodically turn the fish over.

5. Time it for 3 hours, then put the herring in the cold. Leave for two days, after this time you can carry out the first tasting. Homemade salted herring is very tasty!

No. 2. Pickling 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 it with lemon at home. It turns out just as tasty and fast.

1. Citrus fruit wash with a sponge, chop into circles. Gut the herring and 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 alternately. Sprinkle with spices and salt. Set up a weight using a flat plate and a heavy water bottle.

3. Keep the fish in the refrigerator for about a day. After the specified time, mix the contents, build the press again and leave the herring for another 20-25 hours.

No. 3. Salting herring pieces in oil

onion - 1 pc.
vegetable oil - 170 ml.
herring - 1 pc.
salt - 75 gr.

If you don’t yet know how to deliciously pickle herring, you should definitely try this recipe. Moreover, at home everything is at hand.

1. After cutting, the carcass must be chopped into pieces approximately 3-4 cm in size. You will also need to chop the onion into rings.

2. Now prepare a jar or other container, place pieces of herring one by one, sprinkling with onion and salt.

No. 4. Pickling 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 quick.

2. Make the marinade. For this purpose, boil water, pour into it granulated sugar with salt, laurel, peppercorns. Simmer for 4-5 minutes, turn off the stove and cool the brine.

3. Place 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 don’t know how to pickle herring, you can use the dry method at home. The result is a tasty and quick snack.

1. Wash the fish and cut it if desired. Next, mix sugar, salt and allspice in a bowl. Rub the herring with the mixture.

2. Wrap the fish tightly cling film and place on a plate. Place in the refrigerator for 2 days.

No. 6. Salting herring with onions 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 deliciously salt herring. It is recommended to gut, peel and cut it thin pieces at home.

3. Mix onions and spices in a separate cup, place the fish. In 200 ml. Dilute vinegar with water. Pour the solution into the herring. Stir in the butter.

4. Cover the container with a lid and refrigerate the workpiece. After a day you can try.

No. 7. Salting herring in 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 salting the herring, it should be cut into fillet pieces at home. The appetizer is prepared tasty and quickly; the procedure only takes 2 hours.

1. Dissolve granulated sugar and salt in hot water. Wait for it to cool down. Place the fish in glass containers, pour in the prepared brine.

2. For taste, add chopped dill and bay leaves. After 1.5 hours, the brine must be drained.

3. Place the onion, chopped into half rings, into the jar. Pour in vegetable oil and vinegar. After 25-30 minutes, the fish can be eaten.

No. 8. Pickling spicy herring in a bag

salt - 50 gr.
coriander grain - 1 gr.
sugar - 30 gr.
herring - 2 pcs.
peppercorns (chopped) - 8 pcs.
bay leaf (chopped) - 2 pcs.

Before you deliciously salt the herring, purchase the necessary spices. Next, follow the instructions.

1. Gut the fish and fillet it. Mix all the spices. Rub the herring with spices.

2. Place the fish in a bag and seal it tightly. Leave the workpiece at room temperature for 5-7 hours.

3. After the specified time has passed, transfer the workpiece to the refrigerator for 2 days. After that you can try.

Fish can be cooked different ways, so before you pickle herring, use one of these recipes. At home, the preparation is tasty and quick. Surprise your household with an unusual herring.