Delicious lightly salted herring at home, a simple quick-cooking pickling recipe. How to pickle herring at home

Herring spicy salting can be prepared from fresh or defrosted fish. Homemade versions are often much tastier than store-bought ones, because the composition of spices is selected to suit your taste, and the finished herring will not be over-salted, since the time it spends in the brine is under your control.

For pickling, choose herring that is fattier and... beautiful to look at, with an intact surface, an unbent head, etc.

Spiced herring differs from simply salted herring in that spices and herbs are added to the brine. Herring can be salted different types preparation-cutting: whole ungutted, whole without gills, whole gutted, headless or in pieces. I’ll show its spicy curing using the example of a whole, ungutted one.

From spicy herring, prepare salads, snacks, for example, mincemeat, sandwiches with pieces of herring or with. In addition to the usual herring under a fur coat and herring with jacket potatoes and green onions I still really like it.

To prepare spicy salted herring at home, prepare the ingredients according to the list.

Rinse the herring. Choose a container in which you will salt. Glass is best, but suitable plastic is also possible. Measure required quantity salt, sugar and all spices (peppers, herbs, etc.).

Mix salt, sugar and spices with cold or room temperature water. Sometimes the brine is prepared hot and then cooled, but you can skip this step.

Place in spicy pickle herring and leave for 3-5 hours at room temperature, and then put it in the refrigerator for 2-3 days. It is not advisable to keep fish in brine for longer; it may become oversalted.

To prevent the fish from floating out of the brine, you can press it down with something or turn it over to the other side during the salting process.

Homemade spicy salted herring is ready.

Cut it up to serve: cut off the head, gut it and cut it into pieces.

Bon appetit!

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. In 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 the fact that the fish turns out delicious, it is also very quick way pickling.

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 to 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 is homemade spicy salted herring with onion and butter, served with boiled potatoes and black bread. Bon appetit everyone!

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Not a single table set for the holiday is complete without salted herring. Our Russian people really love this snack. So how can you not love her? Cleaned of bones and skin, cut into pieces, seasoned with butter and fresh thinly sliced onions - it’s so delicious that you can’t even describe it in words.

What's there festive table?! And on weekdays, salted herring is good. Boil the potatoes and season them butter, and serve it on the table with our favorite fish - it’s unlikely that anyone will refuse such a dinner.

And our beloved New Year's salad“Herring under a fur coat” is completely unthinkable without this wonderful fish. Just like what is on New Year's table This wonderful snack is always worth it. And there is probably no point in talking about the merits of herring; even without any advertising, it is loved by both adults and children.

Now in stores they sell very delicious herring, but many prefer to salt it themselves. Yes, this is understandable; it is still believed that everything prepared at home is both tastier and healthier. That's probably true! And that is why today there are many homemade ways to salt this fish. Let's look at some of them.

You can salt herring in brine or brine, and there is dry salting, which is the simplest. Herring can be salted either whole or in pieces. They salt it with butter, mustard, lemon, vinegar, onions and even add carrots.

Lightly salted herring is considered to be salted for 24-36 hours. If the fish is salted for a longer time, then it will become more and more salty every day, and it is no longer considered lightly salted.

In order for the herring to turn out tasty, you need to be able to choose it correctly. How our favorite dish turns out depends on the freshness of the fish and knowledge of certain features.

It is best to choose a large and fatty herring. Someone thinks that it would be nice if it turns out to be a “boy” with milk. “Girls,” although usually well-fed, give all their fat to caviar. At least that's what it seems. But here, as they say, “the taste, the color...” Personally, I like the “girl” herring more, I think it’s more tasty and tender.
The fish must be whole, without torn skin, cuts or damage, with intact fins. Also make sure that it is not wrinkled or crushed.

The freshness of fish is determined by the eyes and gills. Fresh herring have red gills and eyes that are light, shiny and protruding. Sometimes, to hide the freshness of the fish, its head is cut off. Try not to take such fish.
If the fish is frozen, and then thawed and frozen again, its flesh will be soft. It is better to refuse to buy such fish. If you salt it, the flesh will fall apart and all the bones will be exposed. The fish will lose its appearance. And it definitely won’t be tasty. In addition, eating such fish can be dangerous. After all, we don’t know how long it lay defrosted.
If you want to salt frozen fish, you must first defrost it. Do not use warm or hot water, do not use the microwave either. The fish should be given the opportunity to defrost gradually, and natural conditions. It is best to defrost it in the refrigerator. Well, or at least at room temperature.

Very tasty herring, salted in brine

In my opinion, most people salt their fish in brine. And there are quite a lot of salting methods. Every now and then at work you can hear - “Oh, so interesting new way I found pickled herring, it’s just delicious!” And they bring the fish for their colleagues to try. And we are happy to try and praise.

Let's figure out what methods exist.

Spicy salting of whole fish according to the classic recipe

We will need:

herring - 2 pcs
water - 1 liter
salt - 2 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice - 4-5 pcs
cloves - 4-5 pcs.
Bay leaf— 2-3 pcs

Preparation:

1. Remove the insides of the herring and rinse thoroughly. It is better to leave the head, but the gills must be removed, they will give a bitter taste to the brine. If the fish contains caviar, carefully clean it; later it can be salted along with the herring.

Sometimes they add salt and milk, some people like it. If you want, you can wash and leave them too.

2. Prepare brine (brine). To do this, put the water on a boil; as soon as it boils, add salt, sugar and spices. Let it boil for 3-4 minutes. Turn off the heat and let the brine cool completely.

3. Prepare a container the size of the fish, place the herring in it, and fill it with brine. Also add caviar, and whoever left it - milk. Let the fish sit in the brine at room temperature for 3-4 hours. Then put it in the refrigerator.

4. Milk and caviar will be ready in 24 hours, and fish in 48 hours. It’s better to get the caviar out within 24 hours and eat it, because after 48 hours it will become too salty, and the same goes for milk.

How to salt herring in brine with oil

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
vegetable oil - 1 tbsp. spoon

Preparation:

1. Clean the herring, remove the entrails and gills. If you want, you can leave the caviar and milk. Rinse the herring and caviar.

You can cut the fish into pieces, or you can leave the whole carcass, do it as you wish. I cut it into pieces. I like each piece to be lightly coated with butter.

2. Put water on fire. As soon as the water boils, add salt and sugar. Stir until completely dissolved. Turn off the heat and cool the water.

3. Add oil to the water. Place the fish in a glass or plastic container and fill it with brine. Close the lid.

4. Leave for 3-4 hours at room temperature, then refrigerate for 3 days.

Spiced herring in brine with mustard

We will need:

herring - 2 pcs
water - 1 l
salt - 5 tbsp. spoons
sugar - 3 tbsp. spoons
coriander grains - 1 tbsp. spoon
dill (can be dried) - 1 tbsp. spoon
bay leaf - 8 pcs
black peppercorns - 15 pcs
allspice - 4 pcs
mustard - 2 tbsp. spoons

Preparation:

1. Remove the insides of the herring. If you leave the head, be sure to remove the gills. They will give a bitter taste to the brine and the herring itself.

Or you can fillet the herring and cut it. It will also be very tasty. Each piece will end up covered in mustard, and it will be very tasty.

2. Boil water and add salt, sugar and all spices except mustard. Let simmer for 3-4 minutes. Then turn off the heat and cool the brine.

3. Coat the cleaned carcass with mustard. Place in a special container with a tight-fitting lid.

Thanks to mustard, the herring will not only be tasty, but also elastic and strong.

4. Pour in cooled brine. Leave for 2-3 hours at room temperature. Then put it in the refrigerator for 48 hours.

Another recipe with mustard

We will need:

herring - 2 pcs
water - 1 liter
salt - 5 tbsp. spoons
sugar - 3 tbsp. spoons
black pepper - 10-15 pcs (can be coarsely chopped)
dry mustard - 1 teaspoon
bay leaf - 4-5 pcs

Preparation:

1. Clean the fish and, if leaving the head, remove the gills. Rinse thoroughly under running water.

2. Boil water, add salt, sugar and spices. Let it simmer for 3-4 minutes, turn off the heat. Let the brine sit to cool.

3. Place the herring in the prepared container and fill it with chilled brine. Sprinkle mustard on top and stir a little until the mustard gets wet.

4. Let stand at room temperature for 2-3 hours. Then put it in the refrigerator for 48 hours.

How to salt herring with vinegar

We will need:

herring - 2 pcs
water - 250 -300 ml
salt - 1 tbsp. spoon
vinegar 9% - 1-1.5 tbsp. spoons
peppercorns - 10 pcs
bay leaf - 3 - 4 pcs.
coriander seeds - 1 tbsp. spoon
vegetable oil - 3 tbsp. spoons

Preparation:

1. Clean the herring, remove the head, and if you salt the head, then only the gills. Rinse in cool water. You can also salt the fish along with its entrails. But it’s still better to remove the gills.

2. Bring water to a boil. Add salt and spices, boil for 3-4 minutes and turn off the heat. Let the brine cool.

3. Add vinegar to the cooled brine.

4. Place the fish in a special bowl and fill it with brine. Let sit at room temperature for 4-5 hours. Then put it in the refrigerator for 7-8 hours.

Quick salting with vinegar and onions

We will need:

herring - 1 piece
water – 500 + 250 ml
vinegar 9% - 1 tbsp. spoon
salt - 3 tbsp. heaped spoons
peppercorns - 7-8 pcs
bay leaf -2 pcs
onion - 1 pc.
sunflower oil - 2 tbsp. spoons

Preparation:

1. If you use frozen herring, you do not need to defrost it completely. Defrost until ready. so that you can easily clean it from the insides. Remove the head.

2. Peel the skin and remove the bones. Cut the fillet into pieces.

3. Mix 500 ml of water at room temperature with salt. Pour over the chopped fish and leave to salt for 1.5 hours. Then drain the water.

4. Mix 250 ml. water with vinegar and pour the mixture over the fish. Let stand for 5 minutes, then drain the water. Leave it, we will need it later.

5. Add onion, bay leaf, coarsely chopped peppercorns. Pour in oil and the remaining water and vinegar.

6. Let stand for 30-40 minutes. Then you can eat.

How to quickly and tasty pickle whole herring in brine

And according to this recipe, the herring can be salted in just 24 hours.

We will need:

herring - 2 pcs
water -1 l
salt - 3 tbsp. spoons
sugar - 2 tbsp. spoons
peppercorns - 10 pcs
allspice – 10 pcs
coriander seeds - 1 teaspoon
bay leaf - 3 pcs

Preparation:

1. Remove the gills from the fish and rinse it thoroughly. We don't remove the insides.

2. Boil water and add all the spices, salt and sugar. Boil for 3-4 minutes. Then cool the brine.

3. Place the herring in a special container for pickling and fill with cooled brine.

4. Place in the refrigerator for 24 hours.

After 24 hours, the herring is completely ready for consumption. Very tasty and tender.

Dry salting for salting herring at home

This is the easiest way to pickle herring.

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon

Preparation:

1. Clean the fish from the entrails, remove the head and remove the skin. Divide the herring into two halves, removing the backbone and all large bones. You should get two fillets.

2. Mix salt and sugar. Coat the fillets with the mixture. Place on a plate and leave at room temperature for 6-7 hours.

3. Transfer the fish to a container and close tightly in the refrigerator for 48 hours.

Spicy salting agent in a bag

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
coriander beans - 1 teaspoon, or ground - 1 teaspoon without a slide
black peppercorns -7-8 pieces (chopped)
bay leaf - 2 pcs (chopped)

Preparation:

1. Gut the fish, remove the head, remove the skin and remove large bones. Divide the carcass into two parts.

2. Mix all the spices. Coat the herring with them.

3. Place the fish in a bag and seal it tightly. Leave to lie at room temperature for 5-6 hours. Then refrigerate for 48 hours.

Express method of salting at home

We will need:

herring - 2 pcs
salt - 1 tbsp. spoon
sugar - 1 tbsp. spoon
ground black pepper - 1/3 teaspoon
chopped bay leaf - 2 pcs.

To prepare fish according to this recipe, you only need to have fresh herring, since its salting time is only 2 hours.

Preparation:

1. Gut the herring, remove the gills and put it in cold water for 1 hour.

2. Mix spices.

3. Remove the fish from the water and wipe on all sides with a mixture of spices, salt and sugar.

4. Wrap in film and leave to salt at room temperature for 2-3 hours.

In the same way, you can salt herring without using spices, only with salt and sugar. But an indispensable condition for salting fish in this way is that the FISH MUST BE FRESH!

5. Peel the spices with a knife and cut the fish into pieces.

Dry salting using onions and oil

We will need:

herring - 2 pcs
salt - 4-5 tbsp. spoons
onion - 2 pcs
oil - 5-6 tbsp. spoons

Preparation:

1. Clean the fish, remove the head, remove bones and skin. You should end up with a boneless fillet.

2. Cut the onion into thin half rings.

3. Rub the fillet with salt. Place in a prepared container, or maybe in a jar. Alternate each layer with onions.

4. Fill with oil. Let stand at room temperature for 1 hour. Then put it in the refrigerator for 48 hours.

Lightly salted spicy herring with lemon

We will need:

herring - 2 pcs
salt - 2 tbsp. spoons
sugar - 1 tbsp. spoon
lemon - 2 pcs
bay leaf - 4-5 pcs
black peppercorns - 10 pcs
allspice - 5 pcs

Preparation:

1. Clean the herring from entrails, skin, bones and head. Rinse it thoroughly.

2. Mix salt and sugar. Cut the lemon into slices.

3. Place herring and lemon slices in a small saucepan in layers, sprinkling with a mixture of salt and sugar and spices.

4. Place a saucer and place a jar of water on it as a press. Place in the refrigerator for 24 hours.

5. After the allotted time, take out the pan, mix the layers and keep in the refrigerator for another 24-48 hours.

By the way, it’s not only here that people like to eat herring. In Holland, for example, they also love it very much and know how to cook it deliciously.

Dutch-spiced herring

We will need:

herring - 2 pcs
sugar - 6 teaspoons
onion - 2 pcs
lemon - 0.5 pcs
carrots - 1 pc.
bay leaf - 10 pcs
peppercorns - 8-10 pcs

Preparation:

1. Thaw and gut the fish. Remove the head, remove the skin and discard the bones.

2. Cut the finished fillet into pieces 2 cm wide.

3. Cut the lemon into thin slices, grate the carrots coarse grater. Cut the onion into rings or half rings.

4. Prepare a jar and lay everything out in layers in this order - onion, bay leaf, a little grated carrot, lemon, a whisper of sugar and a little pepper. Then a layer of chopped herring

5. Then the next layer in the same sequence and so on until the ingredients run out, or until we reach the end of the jar.

6. Close the jar tightly with a lid and place in the refrigerator for 3 days.

7. When serving, place the fish in a herring bowl and pour oil over it. If you need to add salt, you can salt it directly in the herring pot.

The fish turns out simply delicious! Very tender, juicy, aromatic and incredibly tasty!

Rollmops in German

We will need:

lightly salted herring - 2 pcs (fillet - 4 pcs)
pickled gherkins - 5 pcs
bell pepper(red) -1 pcs
onion - 1 pc.
mustard - 2 tbsp. spoons
white vinegar- 100 ml.
mustard seeds - 2 teaspoons
cloves - 3-4 buds
sugar, salt - 1 teaspoon each
ground black pepper - 0.5 teaspoon

Preparation:

1. Prepare the marinade. To do this, boil water. Add salt, sugar, pepper and cloves. Boil everything together for 2-3 minutes. Cool the broth a little.

2. Add mustard and wine vinegar. Stir and let cool completely.

3. Cut the onion, bell pepper and gherkins into long thin strips.

4. Lightly beat each layer of fillet and brush with mustard. If the herring is very large, then the fillet can be carefully cut into two equal halves.

5. Place onions, peppers and gherkins across the layer of herring.

6. Roll into a roll and secure with a toothpick.

7. Place roller pies in a bowl and fill with brine. Leave to salt for at least a day. But it is best to keep them in the refrigerator for 2-3 days.

Secrets of making delicious salted herring at home

It is better to choose ocean herring for salting; coastal seas are often polluted with waste and harmful toxins.
The herring should be either chilled or frozen, but you should make sure that it is not old. Fresh fish It has a natural silver color, bulging light-colored eyes, fins and gills tightly pressed to the body. Therefore, to determine the freshness of fish, do not buy it without the head.
You should choose large carcasses that do not have mechanical damage, preferably “boys”. Although it should be noted that this issue is highly controversial. “Girls” have more tender and lighter meat.
It is also believed that herring caught in winter time years, it gains more fat, so after salting it will be more tender and tasty. For salting, you need to choose large silver carcasses with a uniform color, then the appetizer will always turn out just right!
Frozen fish should not be defrosted in warm water or in the microwave, but only at room temperature. Or even better in the refrigerator, at a temperature of +4 degrees. So that the defrosting process occurs naturally.
You can salt both a gutted carcass and a non-gutted one. If you salt the whole fish, it is better to leave the head, you just need to remove the gills. They give a bitter taste when pickled. After cleaning, the herring should be thoroughly washed in large quantities running water.
Herring is salted both whole and in pieces. With or without skin and bones.
Often whole cleaned carcasses are kept for 30-60 minutes in cold water. In this case, the herring becomes even juicier.
When salting, do not use iodized salt.
You can salt fish in glass, plastic or enamel containers. It is advisable that the container has a well-closing lid. Otherwise, the refrigerator will smell like fish.
When dry salting, use a plastic bag or cling film.
After keeping the fish at room temperature for several hours, it should be stored in the refrigerator.
The most delicious herring is salted whole together with its entrails. This herring needs to be salted for at least three days and can be stored in a salty solution for a week.
If you don’t want to wait that long, you can fillet the fish, cut it into pieces and salt it. This fish will be ready in a few hours.
If the herring has not been eaten during this time, then it must be removed from the brine, cut into pieces, put into a jar and poured with oil.
If for some reason you have over-salted the herring, or it has been in the brine for too long, then you can soak it in cold milk for two hours. Excess salt will be released into the milk, and the herring will be tasty again.

How and with what to serve lightly salted herring

Of course, before serving, especially if you are preparing to welcome guests, the herring must be cleaned.

Serving herring with bones and skin is very unsightly! This is disrespect for guests, and discredits you as the hostess of the house!

Moreover, it is not at all difficult to do this. An incision should be made along the back and the tip of the skin should be pulled. As a rule, the skin peels easily and quickly. The backbone and bones are also easily and simply removed. But it is better to see once than to hear a hundred times.

The most famous and delicious way To serve, cut the herring into beautiful, even pieces, sprinkle it with onions, cut into rings or half rings, and season with vegetable oil. For those who like it spicy, you can sprinkle freshly ground pepper on top.

Often, herring is seasoned not only with oil, but also with freshly squeezed lemon juice. You can also decorate a dish with herring with lemon. And then, if desired, everyone can season the fish with lemon juice.

The dish is also decorated with fresh herbs, green onions, cranberries, olives or black olives. It always looks beautiful and only adds to your appetite.

On holidays such as New Year or Birthday, you can serve the herring on assembled fish plates. In addition to the above ingredients, you can also decorate with fresh or pickled cucumbers, tomatoes and even canned mushrooms. These plates look very beautiful and are always especially popular among appetizers.

The herring is served with potatoes, which are pre-boiled either in their jackets, or peeled and boiled whole or in pieces. You can serve this fish with fried, baked potatoes and even mashed potatoes.

Very widely used lightly salted herring when preparing various appetizers and salads. Sandwiches and canapés are prepared using it. There are a huge number of options, and if desired, they can be easily found on the Internet.

Made from herring and delicious herring oil or more complex appetizer, which is called forshmak.

And no matter how you serve herring, it is always a wonderful appetizer and indispensable dish festive table. And of course, the most delicious one always seems to be the one you prepare yourself.

Bon appetit!

As many as seven methods for salting herring at home! You simply must try all these recipes, because homemade is always much tastier and healthier than store-bought. Do you agree?

How to choose and prepare fish correctly

To make the herring tasty and proper after salting, it is not enough to know the recipe for a good marinade/brine. In addition, it will also be good if you know how to choose fresh fish of good quality.

So that you do not make a mistake in your choice, we have created for you a list of rules (or tips) by which you can choose a really good product.

In fresh fish, the gills must be dark red in color, and in no case light;
Second important point- eyes. It is for this reason that it is recommended to take a whole carcass. Fresh herring have bulging and clear eyes. If they are flat and cloudy, then the fish has clearly not been standing for the first week;
Try to press lightly on the gills - nothing should flow out/stand out. If blood flows, the fish was stored in poor or simply incorrect conditions;
When you press on the “meat” itself, you should feel that the fish is elastic. That is, the dent from the finger should be smoothed out in less than a second. If it takes a few seconds, the fish is clearly not fresh;
The thicker the back of the fish, the juicier and tastier it will be, no matter how you cook it;
Herring has its own specific aroma. And if you buy herring, then it can only smell “of itself.” There should be no spices or other aromas. Very often, manufacturers add a lot of spices to products to brighten up the fact that the expiration date has already passed;
Try smelling the gills. They should smell pleasant, without bitterness or rot. In the last two cases, the carcass, naturally, cannot be purchased;
Ask the seller for a bag and use it to pick up the carcass. If you find it difficult to do this because the fish is too slippery, then rest assured that this seller did not follow the storage rules;
The scales of the fish must be their own natural color. If it is even a little yellow, it is better not to buy it. It may be dangerous.

Now that you are already an expert in choosing herring, you can safely go to the store or market to choose main ingredient Right. Good luck!

Cooking spicy salted herring at home

Pickling recipe in two days

Ingredients	Quantity
boiled water -	1200 ml
herring -	3 pcs.
cardamom -	3 pcs.
salt -	220 g
lemon acid -	2 g
allspice -	5 pieces.
black peas -	4 things.
carnations -	5 pieces.
coriander seeds -	5 pieces.
sugar -	35 g
Lavra -	2 sheets
Cooking time: 2800 minutes	Calorie content per 100 grams: 182 Kcal

Preparation:

Salting a whole herring carcass

850 g herring;
4 clove inflorescences;
1100 ml water;
2 laurel leaves;
35 g sugar;
10 pcs allspice;
65 g salt;
6 black peppercorns;
15 g coriander.

Time – 5 minutes + 5 hours + 3 days.

Calorie content – 187 calories.

Preparation:

IN Plastic container place cloves, laurel leaves, sugar, allspice and black pepper, salt, coriander;
Pour water over spices and spices, stir until salt and sugar crystals dissolve;
Place the fish there and keep at room temperature for five hours;
Then put it in the refrigerator for at least three days, but no more than five;
When half the time has passed, turn the fish over so that it is equally salted on both sides.

Salting frozen fish

750 g frozen herring;
35 g sugar;
3 cloves;
1200 ml boiled water;
6 g coriander;
8 pcs allspice;
50 g salt;
2 laurel leaves.

Time – 15 minutes + 15 hours.

Calorie content – 191 calories.

Preparation:

For such a quantity of fish, most likely, just two carcasses will do;
Get them out freezer and let them defrost completely;
Rinse the defrosted fish and, if desired, gut it;
Place the carcasses in a container or container where the fish will be salted;
Pour water into a saucepan, add sugar, cloves, coriander, allspice, salt and laurel leaves;
Remove the saucepan to the stove and bring the contents to a boil;
Then remove from heat and cool the marinade completely;
Pour the cooled brine over the fish so that the water completely covers it;
Leave at room temperature for fifteen hours;
Next, put the fish in the refrigerator and cool. Then you can use it for its intended purpose.

Quick salting

2 herrings;
10 g sugar;
1100 ml warm water;
5 pcs allspice;
30 g salt;
2 laurel leaves;
5 carnations.

Time – 10 minutes + 12 hours.

Calorie content – 174 calories.

Preparation:

If your fish is frozen, you need to defrost it first;
Then rinse well with running water and remove scales;
Open the bellies of the carcasses, gut them and wash them again;
IN warm water add salt and sugar, add bay leaves, allspice and cloves, stir until the sweet and salty crystals dissolve;
Place the carcasses in a container in which the fish will infuse;
Pour the marinade over the fish, cover and refrigerate for at least twelve hours.

Another way

50 g salt;
10 pcs black peas;
2 herring carcasses;
5 carnations;
1100 ml water;
8 pcs allspice;
4 laurel leaves;
10 g sugar.

Time – 30 minutes + 1 hour + 2 days.

Calorie content – 177 calories.

Preparation:

Thaw the fish if it is frozen and rinse with running water;
Place the carcasses in a container in which they will marinate;
Boil water in a saucepan, add salt, black and sweet pea, cloves, sugar and bay leaves;
Stir everything until the sugar and salt dissolve;
Then bring to a boil again and then cool;
Pour over the fish and do not touch it for one hour;
After this, put it in the refrigerator for at least two days (no more than seven days).

Quick recipe

In 36 hours

260 g salt;
2 herrings;
3 bay leaves;
900 ml water;
5 black peppercorns.

Time – 20 minutes + 1 hour + 36 hours.

Calorie content – 170 calories.

Preparation:

Rinse the fish well under running water;
Boil water, add salt and other spices to it, cool;
Place the herring in a container in which it will be salted;
Pour brine over the fish and do not touch it for an hour;
After this, put it in the refrigerator for 36 hours;
Before serving, wash the fish, cut and serve.

In 2 hours

3 herring carcasses;
12 g of salt per carcass;
5 g sugar per carcass.

Time – 15 minutes + 2 hours.

Calorie content – 167 calories.

Preparation:

First, you need to defrost the fish, if it is not freshly caught;
Next, rinse and cut off the head and tail;
After this, rip open the belly of each herring and gut it;
Rinse again and rub each fish separately with salt and sugar;
Wrap each carcass separately in cling film and leave for two hours at room temperature;
After this, open the fish, rinse off excess salt and you’re done!

How and with what to serve a snack

It seems that pickled herring is already ready dish, to which nothing can be added. But this opinion is more than wrong.

At a minimum, it will be very tasty if you cut the salted fish into slices and serve it for lunch with the usual mashed potatoes. This is if your imagination is really bad.

But, in addition to this, fish can be added in small portions to salads, served as classic snack with onions and vegetable oil. You can also make pate from fish fillets and make sandwiches for the holiday. Or wrap the fish in pita bread instead of meat, add vegetables, herbs and you're done!

Well, and of course, where would we be without herring under a fur coat or that famous classic when the fish is served with onions in vegetable oil and accompanied by jacket potatoes. It's not like you can lick your fingers, but you can bite them off!

If you have frozen fish, you need to defrost it gradually. This means that there should be no boiling water, oven or sun. In order for the fish to melt well, it must be placed in a colander, which, in turn, is placed in a bowl. This is necessary so that the fish does not absorb all the water that has already come out of it.

Try the fish after it has been cooked. If it’s too salty, you can easily rinse it with running water or, as a last resort, soak it in milk.

You can add absolutely any spices to the brine to your liking. The ones we added are classics. You can play with tastes and aromas as you please.

Some people make sure to remove the tail and head before salting the fish. Someone leaves these parts of the fish. Others gut the fish before salting, while others leave the insides. You can remove all excess at a minimum so that the “edible” parts of the fish get more brine. Since the tail, head and giblets will still be thrown away.

To ensure that all the fish are submerged in the marinade, place a small weight on top. For example, this could be a bottle or can of water placed on a plate that you have turned upside down.

Be sure to prepare spicy salted herring at home. At least once. At least to understand that home-cooked food is always tastier, better quality and simpler better than that what is for sale. Bon appetit!

To make the finished appetizer tasty, you need to choose the right frozen herring. Quality product looks like that:

Color – silver, without yellowness;
The fins are pressed to the body, the tail is intact and neat;
The skin is undamaged;
The carcass is straight, without dents, bends or fractures;
There is no ice (this indicates that the fish was not re-frozen).

Only good raw materials produce a tasty finished product.

Before cooking, the fish must be defrosted in the refrigerator. The defrosting process at a temperature of +5°C lasts about a day.

You will need the following products:

Fresh frozen herring – 1 kg;
Boiled water – ½ l;
Salt – 3 tablespoons;
Granulated sugar – 1 tablespoon;
Peppercorns – 10 – 15 pcs.;
Coriander (optional) – ½ teaspoon;
Bay leaf – 3 pcs.

Wash defrosted herring in cold water. No need to gut it.
Pour salt and sugar into water, boil, cool to room temperature.
Place bay leaf, peppercorns and coriander at the bottom of the container in which lightly salted herring will be cooked.
Pour brine over the fish until it is completely covered with liquid.
Cover with a smaller diameter lid or plate and place a weight that is not too heavy (so that it does not crush the herring).
Leave for a day at room temperature.
To ripen, place in the refrigerator for 2 days.

Lightly salted herring prepared at home will be ready in 3 days. According to this recipe, it turns out to be very tender, and due to the fact that it was not gutted, it is deliciously fatty. It goes well with boiled potatoes.

Salting whole gutted herring at home with mustard seeds and coriander

It would not be a shame to put such a fish on the festive table. To salt it you will need the following products:

Fresh frozen herring – 1 kg;
Water – 700 ml;
Salt - half a glass;
Sugar – 1 tsp;
Bay leaf – 2 – 3 pcs.;
Cloves – 5 pcs.;
Peppercorns – 3 pieces of different types (black, allspice);
Mustard seeds (dry) – 1 tsp;
Coriander – 1 tsp.

Sequencing:

Thaw the carcasses in the refrigerator, gut them, cut off the heads, and rinse.
Fill cold water and leave for at least 1 hour. This is necessary so that the meat of the finished herring is light and clean.
To prepare the brine, boil water, add salt, sugar, and spices.
Boil for no more than 3 minutes, set aside to cool.
Pour brine over the soaked herring; it should cover the fish completely.
Cover with a plate and press down.
Place in the refrigerator for 2 days.

The most popular snack is ready! Now the herring can be cleaned and served, sprinkled with onion half rings. Salting whole herring at home is a quick way to make a tasty dish without preservatives or artificial additives.

How to salt herring in pieces

Cut herring will cook faster. If you salt the fish according to this recipe, it will be completely ready to serve. There is no need to cut it, just remove it from the pan. For pickling we need a minimum of products:

Herring – 1 pc.;
Salt – 2 tablespoons;
Sugar – 1 tablespoon;
Refined vegetable oil – 4 tablespoons;
Spices and seasonings to taste.

How to cook:

Cut the chopped herring into 2 cm pieces.
For the marinade in vegetable oil add salt and sugar, stir well.
Place spices and herbs on the bottom of the dish.
Dip each piece of herring in a mixture of butter, salt and sugar and place on top.
Cover with a saucer or plate (whatever is suitable in diameter), place a jar of water on top (as a weight).
After 12 hours you can taste the tasty, juicy herring.

Salted herring at home, very tasty, spicy salting

In order for the herring to be spicy salted, you need to do delicious pickle with spices. To do this, you need to boil it. It will sit while it cools.

List of ingredients:

Herring – 0.5 kg;
Salt – 5 tbsp. (without slide);
Sugar – 2 tbsp. (without slide);
Water – one and a half liters;
Bay leaf – 3 pcs.;
Allspice and black peppercorns - 5 peas each;
Cloves – 5 buds.

Salt the herring like this:

Add spices to boiling water, add salt and sugar. Boil over low heat for 2 – 3 minutes. Leave to cool.
At this time, rinse the herring. If desired, its gills can be removed. No need to gut it.
Pour the cooled brine over the fish; it should float in it.
Cover the dish with a lid. Place in the refrigerator.

Spicy after 3 days salted herring ready, at home it turns out very tasty. Thanks to the fact that we removed the gills, there will be no bitterness in it.

Recipe without brine

You can quickly cook herring without brine. To do this you will need a plastic bag and the following ingredients:

Thawed herring, ungutted – 1 pc.;
Rock salt – 1 ½ tablespoons;
Dried basil, ginger (powder), sage - 1 tsp each;
White ground pepper– ½ tsp.

Preparation:

Wash the fish and place on a paper towel to drain a little.
Meanwhile, mix salt and spices. To do this, dried herbs must be crushed (just crushed with your fingers).
Rub the herring with the resulting flavored salt.
Place in a plastic bag and add the remaining salt there.
Place in the refrigerator to cure.

If you pickle the herring in the morning, you can serve it for dinner in the evening. The next day, it will move from the lightly salted stage to the “salty” category. This particular recipe is good because you don’t have to dirty the dishes - everything is prepared in a bag.

If the kitchen is too hot, do not leave the product at room temperature for a long time; it is better to place the dishes with fish in the refrigerator on the shelf with the most high temperature, and then move it to where it is coldest.

Mincemeat or salad “under a fur coat” is prepared from self-prepared herring. They make a pickled snack from it, thereby extending its shelf life and adding piquancy. As you can see, you don’t need any special culinary talents to pickle herring at home. All you have to do is stick to the recipe you choose. While following technology, do not be afraid to experiment with the composition of spices. Take the ones you love.