How to pickle delicious herring at home. How to salt Herring at home - the simplest dry salting

Salted herring is an excellent holiday snack, as well as great addition for dinner or lunch with potatoes. It is not always possible to treat yourself to delicious herring from a store or market, since sometimes it is too salty, and you are not always sure of its freshness. That's why we collected best selection recipes for pickling herring in different ways.

The main thing in the article

How to properly prepare herring for salting?

To prepare delicious herring at home, you first need to buy it. You can find fresh frozen fish at the market (supermarket). That's what we need. The carcass must be intact, not dented, without external defects or damage to the skin.

After purchasing, the carcass must be defrosted. There is no need to resort to shock defrosting. Leave the fish in the refrigerator on the bottom shelf for a day . If the herring has not yet defrosted, then move it to the kitchen table for a few more hours.

After the fish has thawed, wash and clean it. You can salt fish in any form:

Entirely;
Sirloins;
In pieces.

Well, below you will find recipes that will help you decide on salt and spices.

How to quickly pickle herring at home: the easiest way

We offer a recipe instant cooking herring in just a day. In this case, you use a minimum of ingredients, and in the end you get a very tasty lightly salted herring.

How to pickle herring like in a store?

Salting as in the store provides long-term storage product. Therefore, large volumes of fish can be salted. So, for 5 kg of herring you need to make a brine from the following products:

15 tbsp salt.
5 tbsp granulated sugar.
25 allspice peas.
15 pcs bay leaves.
Ground cinnamon on the tip of a knife.

How to pickle herring in brine?

Whole carcasses are usually salted in brine. This method of salting is good because the fish lasts a long time. Therefore, it is salted a lot, for example, for the holidays. Although the process of such salting is quite long, the result is worth the days of waiting. So, for 2 kg of fresh herring necessary 4 liters of brine, which is made from:

4 liters of water.
12 tbsp salt.
10 tbsp granulated sugar.
5–8 bay leaves.
10–15 pieces of allspice peas.

Now about the preparation:

Boil water, dissolve salt and sugar in it, add the remaining spices.
Cool the brine to room temperature and pour it over the fish, which must first be thawed, washed and placed in a salting container.
Keep the container with fish warm for 6–8 hours. Afterwards, put the herring in a cold place to salt for 3 days.

Advice: If the carcass has a pronounced fishy aroma, when washing, treat it lemon juice or vinegar.

How to dry pickle herring

We suggest you try it interesting recipe dry pickled herring in a bag. Fish can be prepared using this method either in fillets or in portioned pieces. Let's consider both options. We prepare everything you need:

2 large herring carcasses.
1.5 tbsp salt.
1.5 tbsp granulated sugar.
3 bay leaves.

This fish turns out to be moderately salted. If you want to lightly salted herring, then reduce the proportion of salt and sugar. Also to receive spicy taste fish can be added spicy spices(coriander, paprika, suneli hops, etc.).

How to properly salt Caspian herring with photo

The Caspian herring is distinguished by its large size and excellent taste qualities. Do you know how to pickle such a beauty? No? Then we’ll share the classic recipe for pickling Caspian herring. On 2 herrings will need 1 liter of brine. And it is prepared from the following ingredients:

1 liter of water.
6 tbsp salt
3 tbsp granulated sugar.
1 tbsp allspice.
2 pcs cloves.
1 tbsp mustard seeds.
4 pcs bay leaves.

You can also salt ordinary herring in this way, but it will be ready in 2 days.

How to pickle herring with salt?

As you know, fish love salt. Therefore, we suggest you try it old recipe, which was used by fishermen in the distant past. This method of pickling is very simple and does not require any knowledge of cooking. To prepare this herring you will need:

two large carcasses;
regular kitchen salt.

Wash the herring, gut it and cut it lengthwise. If desired, the central bone can be removed.
In the container where the fish will be placed, add a layer of salt to the bottom.
Place the fish in one layer.
Sprinkle salt on top too. If all the fish is not laid out in one layer, then make two tiers, sprinkling salt well between them.
Cover the fish generously with a salt “blanket”.
Cover the container with the fish and place it in the refrigerator for 10–12 hours.
After this time, take out the fish, wash off the salt under running water and you can help yourself.

How to pickle whole herring

The method of salting whole herring can be called easy, since you do not need to gut it, remove the bones, or cut it into pieces. It is enough to defrost the carcasses, wash them well and salt them. We will use the dry salting method.

For 1 kg of herring you need:

2–3 tbsp salt;
1 tbsp sugar.

Mix the bulk mixtures together and generously sprinkle the carcasses with them. Place in a container and leave for a day in room temperature. Afterwards, transfer the herring to the refrigerator and wait another 2-3 days. The herring can be cleaned and eaten, or you can leave it for later, since with this salting it can be stored for a long time.

How to pickle herring pieces in a jar: step-by-step photo recipe

To prepare portioned herring in a jar, you need to prepare the following list of products:

Fresh frozen herring – 3 pcs.

For the brine:

1 liter of water.
3 tbsp salt.
Two bay leaves.
Three peppercorns.
Three umbrellas of carnations.
Five peas of coriander.

How to pickle herring with vinegar?

Before we start work, we prepare the products. For herring with vinegar you will need:

Two carcasses of herring.
One large onion.
500 ml water.
1 tbsp salt.
1 tbsp granulated sugar.
1 tbsp vinegar.
5 peas each of black and allspice.
3–5 pcs bay leaves.

Pour peppers, salt, bay leaves and sugar into water and boil for 3–5 minutes.
In yet hot pickle pour in vinegar and leave to cool.
While the brine is cooling, work on the fish. Clean it, gut it, wash it.
Cut the fish into portions and the onion into half rings.
Place fish and onions in layers in a container (bowl, jar).
Pour cooled brine over everything, seal and refrigerate for two days.
After this time, the herring with vinegar is ready. You can help yourself.

How to properly salt lightly salted herring: recipe with photo

Scientists have proven that herring contains the hormone of joy. So why not treat yourself delicious dish, namely lightly salted herring, while charging good mood and positive for the whole day? To get lightly salted herring, you need the following products:

2 carcasses of herring.
1 liter of water.
3 tbsp salt.
4 tbsp granulated sugar.
8 peppercorns.
3 bay leaves.
Cloves optional.

How to properly salt spicy herring?

Spiced herring is made in brine using many different seasonings. Present to your attention delicious way How to cook spicy fish at home.

Will need for 1 kg of herring:

1 tbsp water.
3 tbsp salt.
1 tbsp granulated sugar.
2 tbsp dry dill.
7–10 black peppercorns.
5 bay leaves.
3 pieces of cloves.
1 tbsp white mustard grains.
0.5 tbsp coriander beans.
2 tbsp vinegar.

Preparing the brine: Place all spices, except dill, in water and boil. Pour in vinegar.
Wash, peel and fillet the herring, removing the central bone.
Place herring fillets in a container, sprinkling each layer with dry dill.
Pour the cooled brine over the herring and leave for a day in a cold place.
The herring turns out surprisingly tasty and looks great on the holiday table.

Salting herring at home is as easy as shelling pears if you use our selection of recipes!

500 grams of fresh frozen Norwegian herring;
5 tbsp. l. coarse table salt;
2 tbsp. l. granulated sugar;
1.5 liters of plain water;
3-4 bay leaves;
5-7 peas of allspice, black pepper.

I boil the usual water that is needed for the marinade, add spices: black peppercorns, allspice, bay leaves for flavor.

IN hot marinade I add salt for taste and granulated sugar. I stir the spices from the bottom with a wooden spoon.

Now I'm working on chilled fish. I bought it fresh frozen, so I waited until the fish was completely melted. I use Norwegian fish because it is the fattest and tastiest. I washed it under cold water. Now, without removing the insides from the abdomen, I only remove the gills.

The fish must be left without them in order to continue salting.

I place the prepared fish in a suitable glass or metal enamel bowl.

I pour the fish completely cooled spicy marinade. The herring should completely float in the marinade. If you don’t have enough marinade to completely fill the herring, then simply turn the fish over during the marinating process so that it is salted on all sides.

After 2-3 days, the herring will be salted and you can eat it. I just take it out of the marinade and clean it. in the usual way, remove the head and entrails from the abdomen and cut into small pieces.

Recipe 2: spicy salted herring, whole in brine

2 medium herrings – 700 g;
water – 1 l;
salt – 8 tbsp. (90 g);
sugar – 2 tbsp. (20 g);
coriander – 1 tsp. (1.05 g);
Bay leaf- 2 pcs. (0.15 g);
ground nutmeg or anise – 2 pinches (0.2 g);
pepper sweet pea– 5-8 pcs. (1.9 g);
cloves – 5 pcs. (0.75 g);
ground cinnamon – 0.5 tsp. (0.6 g);
dry mint – 3 pinches (0.15 g);
chili pepper – 0.5 tsp. (0.6 g).

Herring in brine, prepared at home, is ready. Bon appetit!

Recipe 3: how to deliciously pickle herring and quickly cut it

Frozen or fresh herring – 3 pcs.
Salt – 3 tbsp.
Cloves (whole) – 2–3 pcs.
Coriander (whole) – 4–5 pcs.
Bay leaf – 1–2 pcs.
Black pepper, peas – 3–4 pcs.
Water – 1 l

The ingredients indicate the amount of spices per 1 liter of water and 3 herrings. We salt 7 pieces, so we increased their number proportionally. We take water, add all the spices into it and cook the brine. Bring to a boil, let simmer for 5 minutes, turn off and leave to cool.

We defrost the herring and, without disassembling it, put it in a pan, backs up.

When the brine has cooled, pour it over the herring.

Cover with a plate and press down with a weight. Ours is not a very large stone, weighing ~ 1.5 kg. Cover with a lid and place in the refrigerator.

After 5 days, the herring is completely salted and we can start cutting it. The brine has turned brown - this is a sign that the herring is ready.

We take the herring out of the brine. It holds its shape and does not fall apart.

This, by the way, is one of the signs of fresh fish. When buying fish in a store, press it with your finger. If it has not returned to its shape, is soft to the touch, or you have damaged its integrity with a little pressure, then most likely it is not fresh fish. The fish should be firm, without unpleasant odor, do not spread out. This also applies to fish fillets.

The fish always begins to be cleaned from the head. It is more comfortable. Cut off the herring's head.

Using a sharp knife, make a cut from head to tail.

We take out all the insides and use the edge of a knife to clean the black film. If it is not removed, it will give bitterness and aftertaste. Clean to pink fillet. In some places, the rib bones will begin to protrude. If you have a “girl” herring, then you are in luck! You immediately got salted caviar.

Cut off the herring's tail. Take a small and very sharp knife. From the fin, on one side of the ridge, we make a longitudinal cut along the entire length.

And on the other side. We still have a ridge in the middle.

Using a fingernail or a knife, whichever is more convenient for you, pry up the thin skin from the edge. And carefully pull it together. We remove this skin from both sides.

Then, starting from the ridge, remove the fillet from the bones, first on one side...

then from the second.

If any bones remain, remove them with your hands or using tweezers. When the fillet is already boneless, cut it into pieces.

Place the chopped fillet in a jar. We add caviar along with the fillet. Do not compact the fillet pieces too much.

When the jar is filled, pour in sunflower oil so that all the pieces are completely covered with oil on all sides. If you have any air left somewhere, shake the jar a little, but the air must come out completely, otherwise the fish will spoil.

From seven herrings we got 2 cans of finished fillet, which can be stored in the refrigerator for more than a month. But, believe me, the fillet turns out so tender and tasty that it is eaten much earlier!

Recipe 4, step by step: herring in spicy marinade

Spicy salting is when salt, sugar and spices are used to salt herring.

Herring – 3 pcs. (1.1 kg)

For the marinade:

Water – 750 ml
Non-iodized salt (sea, rock) – 150 g
Sugar – 1 teaspoon
Set of spices for pickling (ready) - 1 dessert spoon
or we prepare such a set of spices ourselves, from the following spices:
Peppercorns (various)
Carnation
Bay leaf (several pieces)
Mustard beans
Coriander beans
Aromatic herbs in a set

Defrost the fish. Cut off the head and tail. Cut open the belly and remove the entrails. Separate milk or caviar. Rinse the fish well and place in a bowl.

Pour cold water for 1 hour. The water will “draw out” the remaining blood.

Heat water to a boil, dissolve salt and sugar in it, then add spices and let them boil a little (1-2 minutes).

The marinade must cool completely.

Place the herring in a suitable container. A plastic container arrived.

Pour over the cooled marinade. It should completely cover the herring.

I place a second plastic container filled with water on top instead of oppression. This entire structure must be placed in cool place for 1.5-2 days.

At lunch on the second day the herring was already as it should be. All that remains is to cut it into pieces, sprinkle with vinegar and vegetable oil, and garnish with onions.

Recipe 5: Scandinavian-style herring slices with sugar

herring 3 pcs.
onions 2 pcs.
mustard seeds 2 tsp.
salt 2 tbsp.
powdered sugar 100 g
wine vinegar 100 g
boiled cold water 50 g
olive oil 15 g
bay leaf 1 pc.
fresh ginger 1 pc.
chili pepper 1 pc.

Select herring for pickling. The fish should be free of rust, undamaged, with clear eyes. Fresh herrings- recipe for success! In my recipe, 3 unpeeled herrings weighed about 1 kg.

The procedure for cleaning herring is not the most pleasant. Cut off the heads, cut off the fins, peel the scales and wash thoroughly.

Separate the herring fillet from the bones. Using tweezers, remove the small bones from the ridge that remain in the fillet.

Salt the herring. The salt calculation is as follows: for one medium-sized herring 10-12 g coarse salt, this is a little less than a tablespoon. Place in the refrigerator for 3 hours.

Prepare the marinade. Mix in a jar in which the herring will be pickled powdered sugar, vinegar, water, olive oil, mustard seeds. Peel the ginger root and chop finely. Onion cut into rings.

Remove the herring fillets from the refrigerator and remove excess salt with a damp hand. Cut into 2 cm pieces.

Place pieces of herring tightly in a jar, alternating them with onion rings and pieces of ginger. If the herring displaces excess marinade from the jar, then it’s okay.

Close the jar with a lid and refrigerate for 2 days. You can regulate and adjust the salting process. Try a piece of herring the next day. If it seems that there is too much of any ingredient, then you can drain the brine and add boiled, salted water. A day later the herring is ready.

Recipe 6: how to salt herring in brine (step by step)

herring – 3 pcs.
drinking water – 1 l
sea salt – 160 g
allspice – 20 pcs.
bay leaf – 3-4 pcs.
coriander seeds – 1 tsp.
sugar – 2 tbsp. l.
table vinegar 6% – 2 tbsp. l.

Boil 1 liter of water in a saucepan, add 160 g sea salt, 3 - 4 bay leaves, 20 allspice peas, 1 tsp. coriander seeds and 2 tbsp. l. Sahara. Boil the brine for 3-4 minutes, then cool. When the brine has cooled completely, add 2 tbsp. l. vinegar.

Wash the herring, open the belly and remove the entrails. The head of the herring does not need to be cut off and the gills do not need to be removed, since the herring is sea fish, and it cannot be a carrier of opisthorchiasis, like river fish.

But still, keep in mind that the gills can add a slight bitterness finished product. By and large, the insides also don’t need to be removed, that’s exactly what they do on canneries. But at home, it’s better to salt gutted fish; you’re not salting a ton of herring. Place the herring in a wide bowl with high sides.

Pour brine over the herring until it is completely covered.

Press the herring with a flat plate and weigh it down with any weight, for example, a pan of water.

Leave the fish at room temperature for a day. In 24 hours it will be ready.

Recipe 7, simple with photo: how to make delicious herring

Herring - 2 pieces (700-800 g)
Water - 1 l
Salt - 3-4 tbsp.
Sugar - 1 tbsp.
Coriander - 1 tbsp. grains
Allspice - 8-10 peas
Black pepper - 5-6 peas
Carnation - 3-5 inflorescences
Laurel - 2 leaves
Cumin, anise or fennel - to taste

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

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 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 herring spicy salting ready.

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

Recipe 8: how to pickle Volga herring (step-by-step photos)

2 pieces of fatty herrings;
Salt - 50 grams;
1 tsp. Sahara;
A couple of bay leaf pieces;
A pack of black peppercorns;
500 ml water.

Two large and fatty herrings are thoroughly washed and placed in a bowl for pickling.

Pour water into a saucepan and heat to a boil over low heat. Add salt, granulated sugar, bay leaves and a pack of peas to boiling water. Stir well until completely dissolved and turn off the heat. Leave for a while to allow the resulting brine to cool.

After this, the herring is poured warm brine and closes. The cup with herring and brine should be placed in the cold. After about a couple of days, the herring will be lightly salted. If you need the herring to be a little saltier, then you should wait a couple more days.

Ready salted herring sliced into small pieces, folded into a special container, poured sunflower oil and stored in the refrigerator.

Recipe 9: home-salted herring (with photo)

herring - 4 pcs
drinking water – 1 l,
coarse salt – 1 tbsp.,
sugar – 1 tbsp. l,
coriander (seeds) - 1 tsp,
bay leaf – 5 pcs.,
allspice – 1 tsp. l.,
mixture of different peppers - 1 tsp,
table vinegar 6% - 2 tbsp. l.

Boil the water. Add a glass of salt to boiling water (or half if you want lightly salted herring), 1 tbsp. l. sugar, 1 tsp. coriander, allspice and a mixture of hot peppers, 5 bay leaves.

Cool the brine completely. While the brine is cooling, prepare the herring for pickling. Remove the heads, open the abdomen and remove the entrails. If the herring contains caviar or colostrum, do not throw them away, but clean them of films; they are also tasty when salted.

Place the herring tightly in any container with high sides.

Add 2 tbsp to the cooled brine. l. vinegar. Pour brine over the herring.

Press down on top with a flat plate and place a small weight on it. There is no need to press down the herring too much. The weight is installed only so that the herring does not float, but is completely in the brine.

Leave home-salted herring in the kitchen at normal temperature for a day. In a day it will be ready to eat.

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 need to use a large one. 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 onions 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, add granulated sugar and salt, laurel, and 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 in 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.

The desire to protect ourselves and family members from low-quality products forces us to naturalize our menu as much as possible. We will tell you the technology homemade pickling fresh or freshly frozen herring - a recipe for salting in brine and in a bag, the so-called “dry” method. The taste of such fish may well compete with the factory quality of the most famous manufacturers, and often even surpass it.

If we know how to pickle herring at home, then we will no longer dare to buy it in a store or at the market. But before salting herring at home, you need to choose the right fresh or freshly frozen fish, because the result of its salting depends on this.

How to choose herring for pickling

Finding fresh herring in our stores is not possible, unless you live on the ocean or cold sea. Only there you have the opportunity to buy fresh fish for home salting.

In other cities and towns, fresh frozen ocean herring is sold:

Atlantic
Pacific
Severomorskaya - basin of the Arctic Ocean (Baltic).

Freshly frozen herring (FRESH!) has a white belly, an elastic carcass, rounded sides, and a uniform steel-blue skin color.
Brown stripes and yellow marks, similar to rust, indicate stale goods.
Incomplete skin, dark gills and sunken eyes also indicate that the fish is not fresh.
Fresh-frozen herring has light-colored gills and slightly sunken, whitish eyes.
And never buy fresh-frozen fish without a head, because the head screams loudest about staleness!

How to salt herring in brine

Ingredients

— 1 l + -
– 1 glass (200 g) + -
- 1 tbsp. l. + -

Preparation

Before salting fish at home, defrost them.

The slower the fish defrosts, the tastier the salting will be: defrost it on the bottom shelf of the refrigerator for at least 8-10 hours.

IN hot water add sugar and salt, dissolve them by stirring and bring the brine to a boil. Let cool.
We carefully wash the fish under running water, remove the gills, but do not gut it. Salted herring whole - much tastier gutted or cut into pieces.
The dishes in which we put fish should be glass or enamel.
Fill the fish completely with cold brine, cover with a plate and put pressure on it.

Salting in brine occurs at room temperature for only an hour or two, and the rest of the time in the refrigerator. To prevent the herring from being oversalted, when filling it with brine, the temperature of the carcasses and the brine should be the same, and the lower their temperature, the better the salting will be.

After a day or two we get lightly salted herring, and after 3-4 days we get a stronger salting. Herring in brine, the recipe for which we reviewed, turns out to be delicate in taste, and the degree of salting depends on the time the fish is in it.

How to salt herring fillets with spicy salting

Salt the fillet in brine like this:

We gut 2-3 fish carcasses, rinse thoroughly and remove moisture from the fish with paper towels.
Separate the fillets by cutting them along the back on both sides of the dorsal fins.
Place the pieces in a plastic container or glass jar.
Pour 1 liter of purified water into the pan and bring it to a boil.
Add 1 tbsp to boiling water. sugar and 2 tbsp. rock salt. Stir until they are completely dissolved, and then put in saline solution spices: a couple of bay leaves, allspice (5-6 pcs.) and black peas (8-10 peas), whole coriander grains, cloves (3-4 pcs.).
Boil the brine for 20 minutes to create a spicy infusion. Cool to a temperature of 20 degrees.
Fill the herring fillet 2-3 cm above the topmost pieces, cover the salting container with a lid and place in the refrigerator.

After a day, you can already serve pickles with delicious potatoes!

Delicious salted herring fillet with lemon

According to this recipe, the herring turns out lightly salted and extremely tasty: with natural taste and aroma.

Ingredients for 2 kg of fish (2-4 herrings):

2 tbsp. rock salt;
1 tbsp. Sahara;
5-6 laurel leaves;
12-15 peas of allspice;
2 lemons.

How to salt fillet

We gut the fish carcasses, remove the skin and separate the fillets.
Wash the lemons and cut into thin rings.
It is more convenient to carry out salting in a deep round plastic container. Lay out in layers fish fillets and lemon rings, sprinkling everything with a mixture of salt and sugar, as well as spices.
Cover the fish with a plate of smaller diameter, put it under pressure and put everything in the refrigerator.
After about a day, we change the layers: those that were at the bottom are moved to the top, and the top layers are placed at the bottom of the container. We put it under pressure again and return it to the refrigerator for another 2-3 days.

Ready lightly salted herring transfer it into a spacious container and store it in the refrigerator without pressure.

How to deliciously salt herring with dry salting

The recipe is quick

Before quick salting fish, soak it in ice water about an hour. Next, we gut it, clean out the insides and cut off the head. Rinse the carcass thoroughly under running water cold water, and then use a towel to remove all moisture.

Prepare the dry salting mixture:

mix 2 tbsp. rock salt and 1 tbsp. Sahara.

Rub the herring inside and out with it, wrap it tightly in cling film in 2-3 layers and leave at room temperature for 2 hours.

After 2 hours, unwrap the fish and rinse it again under running water, remove the moisture with a towel and place it in a deep bowl for further marinating. To do this, cut a large onion into half rings, cover the salted herring and pour in vegetable oil for 30-40 minutes.

Before serving, cut the fish in portioned pieces, cover with onion rings and sprinkle with lemon juice.

The recipe is reliable

We wash the fish carcass, remove the gills, but do not gut it!

We blot the water on the fish with a kitchen towel and rub it with the following mixture:

1 tbsp. rock salt,
1 tsp Sahara,
half tsp ground black pepper.

We pour the salting mixture into the places where the gills were. Place the fish on cling film and wrap it in several layers. Keep in the refrigerator for two days.

All the presented recipes for pickling herring will not let you down if you approach the process creatively. Just getting started home ambassador fish, you will find your own proportions of all components of the recipe, and your herring will be talked about among friends and relatives only in superlatives!

It seems to me that there are no people in our country who are not admirers of herring. Salted, with onions and butter, this delicious fish It has long become our national treasure and deservedly enjoys popular love. I’ve been salting fish for a long time and today I’m ready to tell you how to quickly and deliciously salt herring at home. Some people like to brine the whole carcass, while others prefer pieces in a jar. Many people recommend doing the salting in a dry way, while others prefer it in brine. I have accumulated a lot of recipes, I will share all the secrets, I will not hide anything.

But first, a little history:

Do you know, my dears, that herring was not always a gastronomic delight worthy royal table. Until the 14th century, it stank disgustingly and was disgustingly bitter, and was the food of monks, prisoners and beggars. The fish changed its image after one old and experienced fisherman named Willem Jacob Böckels began salting the fish directly into the sea, after gutting it.

Previously, it was also salted, of course, but not right away, and the word “refrigerator” was not yet known. Can you imagine what kind of fish it was? Willem's herring fell into the barrels directly from the nets; he put the fish in the barrel and filled it with brine. Thus, the herring did not spoil at all and went ashore in full combat readiness - straight to the table!

How to deliciously salt herring at home

Friends, you can salt herring in several ways. A distinction is made between dry salting and salting in brine, that is, in brine. Dry salting is considered the simplest. They salt the herring whole, in pieces, sometimes salted right in the jar. You can also marinate the fish, I talked about all the recipes, and you can do it with them.

Note, lightly salted herring It will be in a day or two. The longer the fish sits, the saltier it will become.

The best seasonings for pickling herring: allspice or black pepper, coriander, bay leaf, cloves and mustard.

It is better not to use other seasonings; if you wish, you can add it later to the already salted herring when you make it with oil or vinegar.

Dry salting of herring in film

This recipe is suitable when you need to quickly salt fish, in the shortest possible time.

Gut the herring and place the carcasses in water for about an hour. Then stir 2 parts salt and 1 part sugar, rub the carcasses with this mixture.
Wrap the fish cling film and leave it on the table for a couple of hours.
Wash off the excess salt and start tasting.

Dry salt the whole herring

The lightest and simple pickling herrings at home.

For 1 kg. herring will need 1 tbsp. a spoonful of sugar and 2 tablespoons of salt.
Sprinkle the fish with spices and leave it in the room for a day. Then put it in the refrigerator.

Dry method of salting herring in pieces in a bag

With this method, you can salt the whole fish, or, at your discretion and speed up the salting process, gut the fish and cut it into pieces.

For 1 kg. fish take tbsp. a spoonful of sugar with 2 tablespoons of salt, black peppercorns - 8 pcs. (it’s better to chop it, then it will become more fragrant), and a couple of bay leaves.
Place the herring in a bag, add all the seasonings there and wrap tightly. In the refrigerator the herring will be ready after a couple of days, in the room – after another day you can try it.

How to pickle herring in oil

I don’t even know whether it’s dry salting or not, but regardless of the name, the fish turns out delicious.

We will need:

Herring – 1 kg. (2 – 3 pcs.).
Salt – 4 – 5 tbsp. spoons
Vegetable oil – 5 – 7 tbsp. spoons
Onions – 2 pcs.

Cut the fish, fillet it, rub it with salt, and put it in a jar, alternating each layer of herring with a layer of onion cut into rings.
Pour vegetable oil into the jar and leave it in the refrigerator for a day or two.

Agree that any product prepared with your own hands is much tastier than store-bought. It takes very little time to pickle herring, but it’s a lot of fun!

How to quickly salt herring in brine

This is the second way home salting, which you can choose for your favorite fish. Fold in three - liter jar herring (heads down) and fill with brine.

For one liter of water we need:

Salt – 5 – 6 tbsp. spoons of salt.
Black pepper – 5 peas.
Sugar – 1 spoon.
Bay leaf – 2 pcs.

Pour boiled brine with all additives and cooled over the carcasses. Directly into the jar, pour 1 tbsp on top. spoon of dry mustard. The fish will be ready after 2-3 days.

The classic version of salting in brine

We will need:

Herring.
Water - per liter:
Bay leaf – 3 pcs.
Black pepper – 10 pcs.
Salt – 2 tbsp. spoons.
Cloves – 5 pcs.
Allspice – 5 pcs.
Sugar – 1 tbsp. spoon.

Salting according to this recipe:

Cut the fish, set aside the milk and caviar, we will salt it along with the fish.
Make the brine: add all the spices to boiling water, let it boil, wait until the salt and sugar are completely dissolved, and turn off the heat.
When the brine has cooled, pour it over the herring for 3 - 4 hours on the table, then transfer it to the refrigerator. Remove the caviar and milk after 24 hours, otherwise they will be over-salted, and the herring itself will be ready after two days.

Salt in brine - recipe with mustard

We will need:

Herring.
Water – 1 liter.
Black pepper – 10 – 15 peas (it is better to chop them).
Salt – 5 tbsp. spoons without a slide.
Mustard, seeds or dry – 1 teaspoon.
Sugar – 3 tablespoons.
Bay leaf – 5 pcs.

Boil water, put all the spices in it and cool.
Pour the cooled brine over the fish and leave for a day. Mustard, by the way, is a very useful spice for herring, and not only because of the taste - thanks to it, the fish will become strong and elastic.

Spicy-salted herring fillet – Dutch style

IN different countries salt fish in their own way, salting according to this recipe will allow you to have a complete snack, which can be immediately placed on the table.

Take:

Herring carcasses – 2 pcs.
Medium sized carrot.
Bulbs – 2 pcs.
Peppercorns – 10 pcs.
Laurel – 10 pcs.
Lemon – ½ pc.
Salt and sugar - 6 large spoons each.

Disassemble the gutted herring carcasses into fillets and cut into pieces two centimeters wide, no more.
Cut the onion into half rings, and do the same with the lemon. And just cut the carrots into wheels.
Grind the pepper and bay into coarse crumbs, combine them with salt and sugar.
In a large jar (if you have one with a wide neck on the farm, then adapt it) add layers of fish fillets, sprinkle with a mixture of spices and arrange with vegetables.
The herring will be ready quite quickly, after a day, if left in room conditions. In the refrigerator, the opportunity to taste the fish will come after two.

Pieces in a jar - a very simple pickling option

Cut the gutted herring into pieces, put it in a jar and fill it with brine: dissolve a tablespoon of salt in a glass of water with a small heap.
In the refrigerator, the fish will be ready in a couple of days, at room temperature much faster - after just a day.

Properly salted lightly salted herring - recipe

Let me remind you: any herring initially turns out lightly salted. The longer it sits, the more it salts out.

Herring - carcasses.
Water - liter.
Salt, coarse – 100 gr.

How to add salt:

Cut the fish into carcasses, and if desired, even into fillets.
Place tightly in a container and fill with pre-made brine. Make sure that the brine completely covers the fillet; if necessary, press down with pressure.
Cover with a lid and refrigerate for two days.

Choosing herring for pickling

Be responsible when choosing fish for salting; the quality of the final dish and its quality largely depend on this.

Try to choose large and fatty herring. The most delicious are the “boys”, that is, herring with milk. “Girls” give their fat to caviar.
Select fish without cuts or other damage; it must be absolutely intact.
When choosing fish, pay attention to its eyes, bulging in frozen fish and red in recently caught fish - a sign of freshness. The fins should fit snugly to the carcass. It is better not to buy a herring without a head, sometimes this is how sellers try to hide flaws so that you cannot understand the true age.
Defrost the herring either in the refrigerator or at room temperature; other methods are not suitable.
The most delicious herring is considered to be salted at home, with the head, whole. But, if you consider it necessary to gut the fish, then do not forget to remove the gills along with the head.

And now, my dears, the solemn moment comes when your favorite fish is ready and it’s time to start tasting. I hope that you have already figured out what you will do next? If not, then send me to my page, where I will introduce you to a variety of .

I hope, friends, that your salted herring at home will be very successful and tasty. Bon appetit, don’t forget to stop by and see me, I won’t say goodbye to you. With love... Galina Nekrasova.