How to pickle herring fish at home. How to pickle herring at home. How to salt herring in a jar of onions

Monday, December 17, 2018 3:22 pm + to quote pad

The best selection of salted herring recipes is waiting for you. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the holidays, but also on everyday days.

1. Lightly salted herring. Very tasty recipe for lightly salted herring

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

Ingredients:

1-2 pieces of fresh-frozen herring.
3 tablespoons of table salt.
1 liter of water.
8 pieces of black peppercorns.
4 tbsp sugar.
3 leaves of lavrushka.
3 cloves.
Cooking process:

First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from fire and cool.
While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.
Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.
At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.
Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.
Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.

Enjoy your meal!
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2. Herring with vinegar and onions in oil. Salt the fish in pieces

Even inexperienced cooks can cope with this recipe.

To get rid of the smell of fish in kitchen utensils, it is recommended to use lemon.
To marinate fish, you will need the following ingredients:

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

Step by step preparation:

While the brine is being prepared, the herring needs to be thawed. Pour the required amount of water into an enameled container, add salt, sugar and vinegar.
Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.
When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.
The last ingredient for marinade preparation is onion. It must be cut into small half rings.
Put several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.
You need to store a jar of herring in a dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.

This marinade is recommended to be stored in the refrigerator for a day. It is recommended to serve with boiled potatoes.
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3. Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)

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

Ingredients:

4 pieces of chopped herring.
1 tbsp sugar.
1 tsp salt.
300 ml filtered water.
2 laurels.
2 cloves of garlic.
1 tsp table vinegar.
Cooking process

Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.
Put a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Put the pot in a warm place.
After about 2 hours, pieces of pickled fish can be served at the table with vegetables.

Bon appetit!
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4. How to salt herring at home in brine? Delicious recipe quick and easy
If there is no time to cook fish, then you can quickly make salted herring.

Ingredients:

2 pieces of herring.
1 piece of onion.
1 tbsp vegetable oil.
1 tbsp salt.
0.5 l of water.
Cooking process

Rinse carcasses thoroughly under running water. Remove fins, tail and head with scissors. Then cut it into pieces and remove all internal organs. Rinse the pieces and pat dry with paper towels.
To prepare the brine, you need to bring water to a boil, then add salt to it so that it completely dissolves.
Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.
Herring is recommended to be consumed immediately, since such salting is not stored for a long time.

5. Spicy salted herring. How to pickle tasty?

Ingredients:

2-3 carcasses of fresh-frozen herring.
2 tablespoons of granulated sugar.
200 gr of edible salt.
1 liter of filtered water.
A few peas of allspice.
A pinch of black pepper.
2-3 pieces of cardamom.
2-3 bay leaves.
A small amount of cloves.
Lemon acid.
Step by step cooking process:

There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.
The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount of citric acid. The marinade must be chilled.
Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.
Please note that this is not a very quick way to salt fish. Because here it is understood that you need to keep it in brine for 48 hours. But the whole secret of a light and tasty spice will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.

This is exactly the recipe when the herring turns out fragrant and spicy. Recommended!
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6. Recipe for a whole herring in brine. How to salt a whole herring in brine?
In this suggested recipe method, the whole carcass can be salted. Let's consider one of these options.

Ingredients:

3 pieces of fresh-frozen herring.
1 tbsp salt.
1 tsp granulated sugar.
900 ml of water.
4 pieces of bay leaf.
5 black peppercorns.
Cooking process:

First of all, you need to choose high-quality fish. Then start preparing the brine. To do this, bring water to a boil in a saucepan, add spices, after which it must be cooled, otherwise the fish will turn out not salty, but boiled.
The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.
Rinse the herring again in running water, then dry it with paper napkins. Then pour cold brine, and keep at room temperature for 6 hours, then place in the refrigerator for the same time.
Ready salted herring can be served at the table.

It is important to note that homemade fish can be stored for no longer than 1 week, otherwise, the taste changes greatly for the worse.

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7. How to pickle fresh herring at home in a quick way (in just 2 hours)
You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.

Take into account this method, the time for which is only 2 hours:

Ingredients:

4 pieces of herring.
1 tsp sugar.
4 tsp salt.
4 pieces of bay leaf.
5 cloves.
6 peas of allspice.
1 bulb.
50 ml vegetable oil.
1 liter of water.
Cooking method:

Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.
The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.

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

NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.
After that, drain the brine, add onion rings and a little vegetable oil. The fish can be consumed immediately or after a few hours so that it is completely soaked.
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8. Salt herring in brine with butter
Another delicious salted herring recipe. To prepare it, you will need the following products:

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

Cooking process:

Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
Divide the herring into pieces, after which it is laid out in a glass jar.
To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
The prepared brine must be cooled, then add a small amount of vegetable oil to it.
The solution is filled with a jar of fish.
Place the container in the refrigerator for about 3 days.
Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.
Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.
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9. Method of salting with mustard
One of the options for preparing brine for herring is the use of mustard. This allows you to achieve a spicy taste.

Ingredients:

1 liter of water.
2 tbsp mustard.
3 tablespoons of granulated sugar.
5 tablespoons of table salt.
1 glass of vegetable oil.
1 head of onion.
Peppercorns and bay leaf.
Cooking method:

Slowly defrost carcasses, cut, rinse thoroughly under running water.
At the next stage, the prepared fish carcasses must be coated with mustard, and then placed in an enameled container.
After that, you need to prepare the marinade. To do this, bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from stove and cool the brine.
Pour the fish with mustard with a cold marinade, and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.
After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, remove the bones. Cut the carcass into pieces.

Cut onion into half rings.

Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.
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10. Dry salted herring at home. The easiest recipe
If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.

Ingredients:

1 piece of herring.
1 tsp sugar.
1 tbsp salt.
2 pieces of bay leaf.
1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.
Cooking process:

Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.
Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.
After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served at the table.
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11. Salted herring at home in a bag. It turns out a spicy ambassador
Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.

Ingredients:

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

Defrost two carcasses without external damage and rinse under running water.
Weigh the required amount of all spices, grind if necessary and add 1 tsp of sugar and salt.
Salt that remains, dissolve in a jar of filtered water.
Make an incision in the belly.
Remove all internal organs and films.
For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.
Place the herring in a bag.
Grate the carcasses thoroughly with the prepared mixture.
At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.
After three days, the fish will be completely ready. It remains to cut it into small pieces and serve with boiled potatoes.
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12. A quick way of salting in 5-12 hours
Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.

Ingredients:

2 pieces of herring.
2/3 cup salt.
5 pieces of laurel.
10 black peppercorns.
1 tbsp coriander.
3 star cloves.
5 groschen allspice.
4 tablespoons table vinegar.
If you do not tolerate some components, then it is not necessary to use all the ingredients.
Cooking process

Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.
Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.
Prepare a plastic or enamel container. If necessary, the herring can be cut in half.
Put the fish in a prepared container, put bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After that, the container must be closed and sent to the refrigerator for 12 hours.
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13Dry salting on onion and oil
Another recipe for salting herring in a dry way.

Ingredients:

1 piece of fresh-frozen herring.
1 head of onion.
Vegetable oil.
1 tbsp sugar.
2 tablespoons of table salt.
Cooking process

Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
At the next stage, gut the carcass and cut off the head. Then rinse again.
Dry with paper towels.
Mix sugar with salt and rub the fish with the resulting mixture.
Wrap the carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
After this time, unfold the herring, rinse again, dry with napkins.
Place the herring in a container.
Chop the onion into a saucepan.
Pour vegetable oil for 1 hour.
After that, the fish can be served at the table.
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14. Lightly salted herring with lemon and onion
This recipe is also popular among housewives.

Ingredients:

2 pieces of herring.
1 head of onion.
1 lemon.
4 tsp sugar.
4 tsp sea salt.
10 peppercorns.
10 sheets of lavrushka.
1 piece of carrot.
How to cook

First of all, you need to naturally defrost the carcasses of the fish, and butcher them.
Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.
In a plastic bowl, mix sugar and salt.
Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.
Close the container tightly with a lid and refrigerate for a couple of days.
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15. Dutch salty
The fish will be salted in a jar, as this container is ideal for a small amount of herring.

Ingredients:

2 pieces of fresh-frozen herring.
1 head of onion.
1 piece of carrot.
½ lemon.
2 tbsp sugar.
2 tsp salt.
2 leaves of lavrushka.
4 allspice peas.
6 black peppercorns.
Cooking process

Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.
Remove the scales from the herring, remove the bones and cut into small pieces.
Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.
Spread in dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be consumed with your favorite vegetables.
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16Korean-style pickled herring
This is a rare herring pickling recipe, but you should know it.

Ingredients:

1 kg of freshly frozen herring.
5 onions.
0.5 cup vegetable oil.
80 ml table vinegar.
2 tsp red pepper.
1 tsp allspice.
1 tbsp tomato paste.
1 tablespoon of table salt.
Cooking process

Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.
Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.
The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.
Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a load on top.
After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.
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17Very tasty herring in a jar
There are several recipes for salting herring in a jar, consider one of them.

Ingredients:

4 kg of herring.
7.5 tbsp salt.
3.5 tablespoons of sugar.
1.5 liters of water.
4 bay leaves.
1 tbsp black peppercorns.
Coriander to your preference.
Cooking method:

While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.
In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed
By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.
Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.
Salted herring at home, it turns out very tasty!

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

Fresh herring can be cooked at home in all sorts of ways. It will turn out even tastier than from the store. We will tell you how to salt herring in 10 ways, and share useful tips.

The main secret of cooking herring in any way can be formulated as follows: the fish must be fresh. Otherwise, it all depends on the choice of recipe and skill. If the first experiment does not give the expected result, do not refuse further tests. Each person has his own taste, so from hundreds of recipes you can always choose the one that your family will like.

Properly cooked herring retains a dense structure and is good on its own. If desired, it can be used to prepare other dishes, for example, Herring under a fur coat. The minimum cooking time is 24 hours. In this case, we will get a lightly salted product. When aged for several days, the fish acquires a special taste, especially appreciated by gourmets. There are no insurmountable difficulties in how to salt a herring.

You should not take the first herring that comes across in the hope that the goods put up for sale are necessarily of high quality. In fact, it is easy to run into an already spoiled fish.

You can evaluate the freshness of the product and its quality yourself by the following features.

The larger and fatter the carcass, the better. Some people prefer males with milk, others appreciate caviar - this is a matter of taste. It is believed that females are more tender and leaner.
There should be no damage to the carcasses. Cuts, bruises, missing fragments - all this negatively affects the taste of meat.
We carefully examine the eyes and gills. If the herring is fresh, then the gills will be red, and the eyes will be shiny and bulging. It is best to refuse headless herrings, since there is only one reason for their removal - to sell stale goods.
The softness of the meat indicates that the herring has been frozen and thawed several times. When salting, you get a crumbling loose pulp, literally sliding off the bones. There is a risk of food poisoning.
You can salt frozen herring, but it is better that you have frozen it in your own freezer. Do not use the microwave to thaw. It is ideal to leave frozen fish for a couple of hours on the table, but the most correct thing is to leave them to melt on the shelf of the refrigerator overnight so that you can pickle them in the morning.

How to salt a trail - the most delicious recipes

The following 10 recipes reflect the most popular principles for how to salt herring. In each of them, if desired, you can make your own adjustments, for example, by adding your favorite seasonings.

Whole in brine

An easy recipe allows you to get a delicious delicacy in just 24 hours. Cooking today, serving tomorrow.

The composition is:

2 fish;
1 liter of water;
3 art. l. salt;
2 tbsp. l. Sahara;
10 peas of black and allspice;
1 tsp coriander;
3 bay leaves.

For salting, the gills are always carefully cut out, and then the carcass is thoroughly washed. Gutting is not required at all. Seasonings with water boil for 4 minutes, then cool.

We take a glass container of a suitable size and place the fish with brine in it. We put it in the refrigerator for a day. Before serving, carefully cut and sprinkle with brine. This recipe shows how to salt herring at home tasty and fast.

Whole carcass in brine

This recipe is deservedly considered a classic, since the fish is cut in advance.

Total required:

2 herrings of medium size;
1 liter of water;
2 tbsp. l. salt and sugar;
10 peas of black pepper;
5 peas of allspice;
5 cloves;
3 bay leaves.

We gut the carcasses, leave the head without gills. If there is milk and caviar, then they are cleaned, washed to add to the fish. The time of boiling seasonings in water is 4 minutes, then it is necessary to cool.

We put the fish pieces with brine in a suitable container. In between we put caviar and milk. We leave it on the table for 4 hours. Then the container is in the refrigerator for 48 hours. After 24 hours, it is necessary to remove the salted caviar and milk. 2 days after salting, the dish is completely ready.

This recipe differs from others in a large number of spicy spices. They can be varied by adding something, removing something, until you get the same favorite taste.

So, we prepare the products:

1 kg of chilled herring;
1 liter of water;
3 art. l. salt;
2 tbsp. l. vinegar (9%);
1 st. l. Sahara;
2 tbsp. l. dried dill;
3 bay leaves;
7 peppercorns;
3 cloves;
1 st. l. white mustard in grains;
half st. l. coriander;
2 bulbs.

Requires a fillet. Cutting with bones and skin is allowed, especially when a lot of fish is salted at once. We boil seasonings in water, and also add salt, sugar and vinegar. Let it boil for a couple of minutes and turn it off to cool.

We cut the onion into thin rings and shift the fillet pieces with them. Together with the brine, we put it in the refrigerator for a day. Only fish is served on the table, and everything else is thrown away.

With butter

This is one of the most popular options for the so-called "shop" salting. Fish in a jar is perfect for serving with garnishes such as mashed potatoes or buckwheat porridge.

The number of ingredients is minimal:

2 fish;
0.5 l of water;
2 tbsp. l. salt;
1 st. l. Sahara;
1 st. l. vegetable oil.

We cut the fish to get a clean fillet without skin and bones, cut into equal pieces of 2 cm wide. We prepare the brine, and then pour the oil into it. We put the fillet in a cold brine and keep it for 3 days in the refrigerator.

in Dutch

One of the favorite recipes that came to us from Holland, where it is part of the traditional national cuisine. The peculiarity is that it does not require salt. If you wish, you can enter 2 tsp. salt, but this is to taste.

Necessary:

2 carcasses of herring;
6 tsp Sahara;
2 onions;
half a lemon;
1 carrot;
10 bay leaves;
10 black peppercorns.

Cut the fillet and flatten it into strips of 2 cm wide. We place the fish in a jar after deboning in sugar, sprinkling it with grated carrots, onion rings and thin slices of lemon. At the end, lay the parsley and pepper.

We remove the container with herring in the refrigerator for 3 days, be sure to seal it tightly. Already in a plate, the fillet is poured with oil, and if desired, salted.

All vegetables are also edible, so they can be taken out and used as a side dish.

Most of the recipes involve preparing a brine, where the herring is soaked for a while. The dry method does not require the preparation of a spicy liquid.

Need:

2 fatty herring carcasses;
2 tbsp. l. salt;
1 st. l. Sahara.

The peeled herring is separated from the bones. The fillet cut into pieces is dipped in a mixture of salt and sugar. Leave in a bowl for 6 hours. Then put in the refrigerator for 48 hours.

with mustard

Such an ambassador is valued for a special tart taste with spiciness, as well as for the special density that the herring fillet receives.

In total you will need:

2 fish;
1 liter of water;
5 st. l. salt;
3 art. l. Sahara;
1 st. l. coriander;
1 st. l. dried dill;
8 bay leaves;
15 peppercorns;
2 tbsp. l. mustard.

You can prepare a fillet without skin and bones, or you can cut the carcass by removing the heads and entrails. Boil water, adding salt and sugar to it, and then cool. We coat the herring with mustard and put it in a jar. We stand the herring in brine for 3 hours, and then put it in the refrigerator for salting for 2 days.

With vinegar and onion

An amazing express recipe is one of the best for a festive feast.

The composition of the products is as follows:

1 herring;
750 ml of water;
1 st. l. vinegar (9%);
3 art. l. salt;
10 peppercorns;
2 bay leaves;
1 onion;
2 tbsp. l. vegetable oil.

Dilute salt in 0.5 l of boiled water. Pour the brine over the fish. We withstand 1.5 hours, and then drain the brine. Separately, mix 250 ml of water with vinegar and pour over the herring. After 5 minutes, pour the brine into a glass, mix the fish with bay leaf, chopped onion rings, pepper and oil.

The second time, pour water acidified with vinegar. After 40 minutes, the fish is ready to serve.

How to pickle herring in a jar

The traditional option for cooking fish in a 3-liter jar with a minimum of effort.

You will need:

2 herrings;
2 liters of water;
6 art. l. salt;
2 tbsp. l. Sahara;
8 peppercorns;
3 bay leaves.

We heat water with spices for 5 minutes. Pour the cooled marinade into a jar, where 2 peeled fish have already been folded.

Holding time until ready - 3 days in the refrigerator.

How to salt herring in a bag

It happens that there are no jars at hand or space on the shelves of the refrigerator is severely limited. Then this recipe will come in handy, for which you will need a strong plastic bag.

The composition of the ingredients is as follows:

2 herrings;
2 tbsp. l. salt;
1 st. l. Sahara;
1 tsp coriander;
8 peppercorns;
2 bay leaves.

In order for the spices to give off their aroma better, it is best to chop them before use. We cut the fish into fillets, but do not cut into pieces. We roll the layers in spices, and then put them in a bag, hermetically bandaging its top. In the refrigerator, you need to withstand the workpiece for 2 days.

Ocean fish are of higher quality than sea fish.
It is no coincidence that in winter, herring is cooked most often. At this time, the carcasses have a decent supply of fat grown over the summer.
A simple technique helps to give meat juiciness. Soak the fish in cold water for 1 hour before cooking.
Iodized marinade salt is not suitable.
The container for salting should be glass or enameled. The lid must be hermetically sealed.
Salted fish is easy to "fix" if kept for 2 hours in milk.

How to store pickled herring

The shelf life of the finished fillet in native brine without opening the lid at temperatures up to +5 ° C is 3 weeks.

You can extend the shelf life up to six months if you move the herring to the freezer. This will not affect the quality of the product, which will retain the taste and useful properties.

The brine is not needed - it can be drained. Defrost on the counter or in the refrigerator.

Conclusion

Salted fish is usually put on the table in special dishes - herrings, in which the fillet looks especially appetizing. Pleasant fragrant notes bring additives such as onion, lemon juice and vegetable oil.

Herring looks beautiful surrounded by fresh or pickled cranberries, herbs, olives and olives. Side dishes can be anything, for example, potatoes - boiled, crushed, fried. As an aperitif, dry white wine is suitable, as well as a glass of vodka.

The most favorite folk snack, invented by a Dutch fisherman five centuries ago, is on our table almost every day. In oil, in pieces, in brine, in a whole carcass, how quickly and tasty to salt a herring at home? Namely, about her, beloved, will be discussed today.

This fish seems to have been created by nature only for salting, because few people like it fried or boiled. Herring has an unpleasant bitter taste and a very peculiar smell, whoever was in the Vietnamese markets met him.

The main source of all the troubles are the gills of the fish, which, when salted, must be removed. Then the taste will be all right.

I myself don’t remember the last time I bought a herring in a store, I mean salty. How many times I came across either dry, then salted, then some kind of all collapsed, that I learned to salt it myself, at home it is quite simple, fast and much tastier than buying in a store.

Most of the Russian people associate herring with a feast, at least vodka. After all, this is the most rewarding snack. Remember the famous professorial one: “Excuse me, how do you not like herring? And what do you want to eat vodka with?”

In fact, a good housewife not only knows several ways of salting, in brine and without, with fillet pieces and a whole carcass, in Dutch style, and somehow, but will also make many dishes with such an appetizer. Of course, sel under a fur coat in different variations, just salted fillet, sprinkled with vinegar and sprinkled with green onions, and with potatoes, boiled, baked, fried,

So, salted herring is a practically universal product and it is desirable for every housewife to be able to make it well and tasty. Well, I can help you with that.

Choosing the right herring for pickling

For salting, you need to choose not only the “right” carcass, but also fish, depending on the habitat, because not all types of herring are equally tasty in salting. Which of them do you know?

Atlantic
Pacific
Black Sea
Icelandic
Norwegian
Dutch
Belomorskaya
Danube
Kerch
Baltic
Zalom or royal herring (Blackback)

Atlantic and Pacific herring are most suitable for salting. When buying, take an interest in which coast the fish was caught.

What else do you need to know when choosing? Certainly freshness. The best option would be freshly caught salting, but, unfortunately, in our large country this option is not suitable for everyone. Therefore, when buying, carefully look the fish in the eye. Yes, yes, it is the eyes that give out the degree of freshness, they should not be languishing or absent altogether.

You can also determine the freshness by the gills, they should not have plaque and rusty spots. In general, the carcass should be whole, and, of course, with the head.

Sea herring can also be salted, but it will be somewhat drier, and many harmful impurities accumulate in it, due to the concentration of these very substances in a small space.

The taste of salted herring also depends on the time it was caught. Winter fish with fat is always more tender and juicier than caught in summer. Keep this in mind when buying too.

I'll tell you what kind of fish I always choose. I take the largest carcass, with shiny sides, a wide and even back, bulging eyes and tightly pressed fins. I choose, if possible, without caviar, because with caviar the fish is always drier and saltier.

A few more words about the degree of salting, there are three of them:

Slightly salted from 7 to 10% salt
Medium salting from 10 to 14%
Strong salting, more than 14%

You can easily adjust the degree to your liking. In addition, when salting, spices are used, various aromatic herbs, which are already specially selected.

Salted herring in different ways and in different containers, in barrels, in bags, in containers, at home, jars are used in brine. But, before proceeding with salting, let's properly prepare the carcass.

Preparing a herring carcass for salting

First of all, if it was not possible to catch a fresh fish, but be content with a frozen one, it is necessary to defrost it correctly. Do not put the fish in hot water or put it in the microwave. With such defrosting, your carcass will quickly fall apart and lose all its beautiful presentation.

We leave the frozen herring brought from the store in the refrigerator, on the bottom shelf, where the temperature is about +5 degrees. Yes, it will take longer to defrost, but the meat will be elastic and tasty.

After defrosting, the fish must be washed. Ideally, it is salted whole, not gutted and with the head, only the gills are removed. But, if you need to quickly pickle, then gut and cut off the head. Such a fish may already be ready for the table in a few hours.

How to pickle herring tasty and fast - simple recipes

The recipes that I will present to you today are personally tested by me, I make them to my taste, so you adjust the level of salt and spices in your own way. But salting always turns out delicious, everyone likes it.

Salted herring in brine with a whole carcass

We will prepare:

Kilo of fresh or frozen fish
One and a half liters of raw water
Five tablespoons without top of table salt
Four teaspoons of sugar
ten sweet peas
Three medium-sized lavrushki

How delicious to pickle herring in brine:

We defrost the fish in the refrigerator and gut, cut off the head, take out the insides, separate the milk or caviar. We wash them and the fish in cold running water and put them in a convenient container with a lid. Caviar with milk must be returned back inside the fish.

We prepare the brine, throw all the spices together with salt into the water and bring to a boil, let it cool completely and pour the fish carcasses so that they are completely in the liquid. Leave for five hours at normal room temperature, then keep in the refrigerator for twelve hours. If you need a saltier herring, then increase the exposure time. But I usually make lightly salted and it is ready pretty quickly. After we take it out of the brine, you can rinse and cut it.

Salt salted herring pieces in a jar

We will need:

Whole herring carcasses with heads
per liter of water
Five tablespoons of salt
Two tablespoons of sugar
Two tablespoons of 9% vinegar
Six peas of allspice and black pepper
Two large heads of onion

Cooking process:

We defrost the herring carcasses, gut and wash, cut into fillets, remove the spine and bones and cut into pieces two centimeters wide. We cut the onion into half rings and put pieces of fish and onion alternately in a jar.

Add all the spices to the water, do not touch the vinegar yet. Boil the brine and pour the fish in a cooled form, pour vinegar on top. After two days spent at a temperature of 6-8 degrees, the herring is ready.

Salted herring in a jar whole carcasses

We will prepare the following products:

Whole fish carcasses
per liter of water
Six tablespoons of table salt
Canteen without a slide spoon of sugar
Two leaves of lavrushka
Tablespoon of mustard powder
Five peas of black pepper

Cooking process:

We will defrost the fish, wash it, do not gut it, just remove the gills. We lay loosely in a three-liter jar with the tails up.

We cook the brine with spices, let it cool completely so that it is cool and pour it into a jar, pour mustard powder on top and put the fish in a cold place with a temperature of +6 degrees for two days. After two days, you need to pull it out if you do not like too salty.

We salt delicious spicy salted herring, you will lick your fingers

We will need to take:

Kilo of fresh fish
Liter of water
Three spoons with a good slide of table salt
Three cloves
Two laurels
A pinch of coriander in grains
Six peas of black pepper
teaspoon mustard powder

Cooking process:

We will gut the fish, remove the fins, tail and head, if desired, the spine. We put the carcasses in a convenient dish. We cook the brine with all the spices, add the mustard powder after we remove it from the heat. Let cool and pour over the fish. So we leave it in the cold to salt for two days.

Salted herring pieces in oil

We will need to take the following ingredients:

Kilo carcasses of herring
Three quarters of a glass of refined sunflower oil
Half a kilo of salad onions
Five tablespoons of fine salt
Three laurels
Five fragrant and black peppercorns each

Cooking process:

We slowly defrost the herring, gut it, remove the heads, tails and fins, rinse well and separate the fillets. The skin can be removed or left as desired. Cut each fillet into three parts, rub with salt. We cut the onion into half rings, break the parsley into pieces.

We spread the fish in a bowl, shifting with onions and spices. Pour oil on top to completely hide all the pieces. We keep one and a half days in the refrigerator.

Salting herring in brine in the classic way

We take

Herring carcasses
per liter of water
Two tablespoons of fine table salt
Three leaves of lavrushka
Ten peas of black pepper
Five peas of allspice
Tablespoon of sugar
Five buds of cloves

Cooking process:

We gut the fish, you can leave the heads and tails, just do not forget to remove the gills. We put the prepared carcasses in a convenient container and start cooking the brine, pour all the spices into the water and boil until dissolved. Fill the fish with completely cooled brine. Immediately remove the fish in the cold and at a temperature of + 5-6 degrees salt for two days.

Salting herring simply and quickly

We take products:

Two carcasses of herring
Heaping tablespoon of regular salt
Canteen to the detriment of a spoonful of sugar
One third teaspoon black pepper
Two laurels

Cooking process:

We gut the fish completely, remove all the fins, if desired, the head and tail. We put it in a deep saucepan and fill it with clean, filtered water for an hour.

After you need to wipe the carcasses with paper towels. We make a mixture of all the spices, break the bay leaves into crumbs. We rub the fish with the resulting mixture and wrap it in cling film, leave it for two hours in the cold, then you need to wash off the salt, fill the fish with oil and eat.

The right ambassador of the Don herring

We take:

Carcasses of fish
Liter of boiled water
One hundred grams of coarse salt

Cooking process:

We choose fatter carcasses. We cut and gut them, be sure to remove the gills. You can pull out the spine and divide each fish lengthwise into two halves. We put the herring tightly in a bowl with a lid and pour it with the prepared brine, the water should be cooled down.

In order for the fish to be completely in the water, you need to press it down with something on top and place it in the cold for two days. After that, the herring is lightly salted.

Salt herring in Dutch style

We use:

Two carcasses of herring
medium sized carrot
Two small onion heads
Ten peas of black pepper
Ten laurel leaves
half a lemon
Six large spoons of salt and sugar

Cooking process:

We gut the herring, wash it and disassemble it into fillets, which we cut into pieces two centimeters wide.

Lemon and onion cut into thin slices, carrots into half rings. In a mortar, grind the bay leaf and pepper, mix with sugar and salt.

We put pieces of fish and vegetables in layers alternately in jars, sprinkling with spices. We close the jars and leave at a temperature of +6 degrees for a couple of days.

Dry method of salting herring in a bag

For this we take:

A kilo of carcasses of thawed or fresh herring
Two large spoons of coarse salt
spoonful of sugar
Eight peppercorns
two bay leaves

Cooking process:

In order for the fish to cook as soon as possible, we cut it completely, you can leave the skin, remove everything else and wash the fillets, be sure to dry them. We put all the halves in a bag, add spices, break the parsley into pieces, crush the pepper in a mortar. We tie the package and shake it several times. At a temperature of + 5-6 degrees it will be ready in a day.

I also suggest watching a video on how tasty and easy it is to pickle fresh-frozen herring at home.

Salting a whole, uncleaned carcass with a head has a number of advantages. Firstly, such a fish turns out to be much tastier and more aromatic, and secondly, after cleansing and removing the skin, salted fish looks more aesthetically pleasing, and is suitable for serving a festive table.

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

The brine is brought to a boil over high heat, and then cooled to room temperature. Carcasses of herring are laid in saline solution. From above, oppression is installed (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 of the desired size, and poured with brine. The bowl with herring is closed with a lid and cleaned for another day in the refrigerator.

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

Advice: If the herring is too salty, 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 own way of salting herring

Spicy salted herring in a jar

Boil a liter of water in a small saucepan. After boiling, 2 bay leaves are lowered into the water (you can also 1 if you don’t like the taste of this spice). Also put 2.5 tablespoons of salt, 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 range of spicy sets, including those 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 the carcass and the intestines are carefully cleaned. The herring is washed and allowed to drain, placing the processed carcasses on a wire rack. Then each fish is cut into large pieces. To do this, it is enough to cut the carcass into 3 parts.

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

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

The channel "Delicious Simple and Healthy" will talk about salting a gutted herring carcass

Dry way

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 spices, bay leaves are added, which are pre-crushed in the hands, and black allspice peas (5 pieces). The slices are thoroughly mixed so that the pieces of herring are evenly covered with a mixture of salt, sugar and spices.

In a wide enameled bowl or plastic container, lay the herring in one layer, 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 it is convenient to clean the felling. The head is cut off the carcass and the fins are cut out. Next, the herring is completely filleted. 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: 5 tablespoons of salt are dissolved in a liter of cold water. Stirring constantly, complete dissolution of the crystals is achieved.

The prepared fish fillet is carefully laid out 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.

Slightly dried herring is transferred to a container with high sides. Pieces are arranged in several layers. From above, the slices are poured with refined vegetable oil. The oil should completely cover the pieces of herring.

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

In a jar of vinegar and onions

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

To prepare the brine, add 1 heaping teaspoon of salt and half a teaspoon of sugar to 250 milliliters of water. Put the bowl with the solution on the fire and bring to a boil. After that, the gas is turned off, and vinegar 9% - 5 tablespoons is added to the brine.

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

Pieces of herring are placed in a liter clean jar, shifting them with onions and sprinkling with spices. For spices, coriander seeds and a mixture of peppercorns are used.

After the fish is rammed, the jar is poured with marinade. From above, you can add 2-3 tablespoons of vegetable oil (refined version).

Natalya Parkomenko shares with you her way of cutting herring into fillets

How to store slightly salted herring

After salting, the 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 the saline solution, cut into pieces if it was salted whole, and poured with vegetable oil. Fish in this form can be stored in the refrigerator for up to two weeks.

For salting at home, chilled Atlantic or Pacific herring is best suited.
We have a separate one on how to choose fish. Study it carefully and in no case do not buy a herring without a head and fins. Often they are cut to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
Frozen fish should not be thawed in the microwave or placed in warm water. Defrosting should be natural: put the herring on a plate and keep in the refrigerator until it thaws.
Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

2 herring;
1 liter of water;
2 tablespoons of salt;
1 tablespoon of sugar;
3-4 bay leaves;
black peppercorns, allspice and cloves - to taste.

Cooking

Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

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

Let stand 3 hours at room temperature, then refrigerate. You can try after 48 hours.

bit245/depositphotos.com

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

Ingredients

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

Cooking

The fish needs to be washed. If desired, cut off the head and remove the innards.

Mix salt, sugar and pepper. Rub the fish with the mixture and wrap it in cling film or seal it in a plastic bag. Put on a plate and store in the refrigerator for two days.

Another way to salt a whole herring. Mustard gives the fish not only a special taste, but also makes it firm and elastic.

Ingredients

2 herring;
1 liter of water;
3 tablespoons of salt;
2 tablespoons of sugar;
1 tablespoon dry mustard;
5 bay leaves;
10 black peppercorns.

Cooking

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

Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. Remove from heat after 3 minutes and set aside.

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

Lester120/Depositphotos.com

For this method, herring is needed in pieces 2-3 centimeters thick.

Ingredients

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

Cooking

Cut the peeled herring into pieces, and the onion into half rings. Layer the fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep herring in the refrigerator for 1.5-2 days.

wawritto/depositphotos.com

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.

Ingredients

1 herring;
1 onion;
700 ml of water;
3 tablespoons of salt;
2 tablespoons of vegetable oil;
1 tablespoon of 9% vinegar;
2 bay leaves;
8 black peppercorns.

Cooking

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

Drain the water and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dilute the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. A day later, you can take a sample.

In this way, it is better to salt whole or cut into pieces of fillet. Herring is tender and very fragrant.

Ingredients

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

Cooking

Wash and cut the lemon into thin slices. Cut and cut the herring.

In a glass jar or plastic container, lay out the fish and lemon in layers, pouring everything with salt and spices. Cover with a smaller plate and place something heavy on top.

Keep in the refrigerator for 24 hours. Then stir and wait another day. After that, serve.

Mirchella/Depositphotos.com

According to this recipe, a ready-made snack is obtained. Only a piece of Borodino bread can supplement it.

Ingredients

2 herring;
2 medium onions;
1 small carrot;
1 lemon;
3 tablespoons of salt;
6 tablespoons of sugar;
10 bay leaves;
10 black peppercorns.

Cooking

Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.

Layer the herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour herring with vegetable oil.

Cooking

Fillet the herring. Dissolve salt and sugar in hot water. Cool down. Put the fish in a glass dish and pour over the brine. Add bay leaf and chopped dill.

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

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