How to salt herring in brine. Don herring, peculiarities of salting. Korean pickled herring

Hi all! Today we will salt herring. Moreover, we have several options in the works. This includes quick salting of fish in 30 minutes, when you get lightly salted herring, and salting from 2 hours to 24 hours.

However, as you noticed, these are fairly quick methods that do not require a lot of time. But despite this, we will get tasty and sufficiently salted fish.

You won’t be ashamed to eat such a fish not only yourself, but also to treat your guests with it. And as for the festive feast, it will come in handy.

So, let's begin. Next up is a quick pickle in 30 minutes. This recipe is good when you really want salted fish, or when you have unexpected guests.

Ingredients:

Herring – 2 pcs.
Water - 0.5 l.
Salt - 2 tbsp.
Sugar - 1 tbsp.
Bulb onions

I must say that the herring is prepared according to this recipe, as quickly as its description. Most of the time will be spent on cutting the fish: cleaning the insides, cutting off the tail and head, as well as cleaning the fillet from the bones.

After cleaning the fish as much as possible from the bones, cut it into pieces and put it in a bowl. Sprinkle pepper on top, you can pour soy sauce on top. Place onion rings on top and add a little vinegar.

Take hot boiled water and dissolve salt and sugar in it. Pour this brine over the fish. After 30 minutes, the herring will be ready and can be served.

How to salt herring at home in 2 hours

Ingredients:

1 herring;
1 onion;
500 ml water;
2 tablespoons salt;
1 teaspoon sugar;
2 bay leaves;
a bunch of dill;
table vinegar and vegetable oil - to taste.

We prepare the herring: we clean it, remove everything unnecessary. Next we make the marinade. Dissolve sugar and salt in hot water. Place the fish in a jar and fill it with chilled brine. Add bay leaf and dill.

After an hour and a half, you will need to drain the brine and add the chopped onion. Pour vinegar and vegetable oil over the herring. So she should stand for another half hour. After this, the finished herring can be served.

Herring with lemon

In this recipe we will salt herring with lemon. For this we need:

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

We prepare the herring as usual, removing everything unnecessary. Cut the lemon into thin slices. Place the chopped herring in a jar, lemon on top, and so on in several layers. Sprinkle each layer with salt and spices. We cover the top with a plate, put a weight on it - a jar of water and put it in the refrigerator. After a couple of hours you can try.

A quick recipe for pickling herring in pieces in the refrigerator in 5 hours

This recipe is also not complicated and does not require specific ingredients. Here we will use the same salt and sugar for brine, spices for taste, and, of course, the fish itself.

As usual, we prepare the fish by removing the head, tail, entrails, and removing the bones. Cut the fish into pieces.

Now take about half a liter of water and dissolve 3 tablespoons of salt in it. Pour this brine over the fish for an hour and a half. Then drain the brine.

Take another portion of water, add 1 tbsp. spoon of vinegar and pour it over the fish. Place in the refrigerator for five hours. After this time, the fish can be taken out.

Another quick way - how to pickle whole herring in 1 day

To prepare herring according to this recipe, take:

Herring - 4 pcs
Water - 1 l
Salt - 4 tbsp. l.
Sugar - 3 tbsp. l.
Vinegar (9%) - 3 tbsp. l.
Bay leaf - 5 pcs
Allspice - 7 pcs

We take the herring out of the refrigerator and defrost it. We clean the entrails and cut off the head and tail.

Prepare the marinade. Dissolve salt and sugar in boiled water, then add vinegar.
We put the herring in a jar, where we will salt it.

Now pour the cooled marinade over the fish. Add spices: pepper and bay leaf. Place the jar in the refrigerator. After a day you can take out and enjoy delicious herring

How can you quickly pickle herring at home using the dry method?

This recipe is for those who like to quickly salt fish without liquid, so to speak dry.

Cooking herring. We clean and cut off the head and tail. Next, take out sugar, salt and a plastic bag.

Rub the mixture of sugar and salt over the fish carcass. We make the mixture at the rate of 2 tsp for 1 carcass. salt and 1 tsp. Sahara. Now we wrap each fish in a plastic bag.

Leave it like this for two hours. After this, take the fish out of the bag, wash off the salt, and wipe it dry with napkins. Remove the skin and bones and cut into pieces. Place everything on a plate, add onion and vegetable oil. Then we put it in the refrigerator so that everything is soaked. After about 30 minutes you can take it out and put it on the table.

Bon appetit!

For pickling at home, chilled Atlantic or Pacific herring is best suited.
We have a separate section on how to choose fish. Study it carefully and under no circumstances buy herring without a head and fins. They are often cut off 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 defrosted in the microwave or placed in warm water. Defrosting should be natural: place the herring on a plate and keep in the refrigerator until thawed.
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 herrings;
1 liter of water;
2 tablespoons salt;
1 tablespoon sugar;
3–4 bay leaves;
black peppercorns, allspice and cloves - to taste.

Preparation

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

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

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

Let stand for 3 hours at room temperature, then put in the refrigerator. After 48 hours you can try.

bit245/Depositphotos.com

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

Ingredients

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

Preparation

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

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

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

Ingredients

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

Preparation

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

Prepare the brine: add salt, sugar, bay leaf and black peppercorns to boiling water. After 3 minutes, remove from heat and cool.

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

Lester120/Depositphotos.com

For this method, the herring needs to be cut into pieces 2-3 centimeters thick.

Ingredients

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

Preparation

Cut the peeled herring into pieces and the onion into half rings. Layer the fish and onions into 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 the herring in the refrigerator for 1.5–2 days.

wawritto/Depositphotos.com

According to this recipe, herring is prepared 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 water;
3 tablespoons salt;
2 tablespoons vegetable oil;
1 tablespoon of 9 percent vinegar;
2 bay leaves;
8 black peppercorns.

Preparation

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

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

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

This method is better for salting whole or sliced fillets. The herring turns out tender and very aromatic.

Ingredients

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

Preparation

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

Place fish and lemon in layers in a glass jar or plastic container, sprinkling everything with salt and spices. Cover with a plate of smaller diameter and place something heavy on top.

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

Mirchella/Depositphotos.com

This recipe makes a ready-made snack. It can only be supplemented by a piece of Borodino bread.

Ingredients

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

Preparation

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

Place 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 vegetable oil over the herring.

Preparation

Fillet the herring. Dissolve salt and sugar in hot water. Cool. Place the fish in a glass bowl and cover with 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 vinegar and vegetable oil over the herring. After another half hour, the fish can be served.

Do you know other original ways to pickle herring? Share recipes in the comments.

Today in the issue you will find the best selection of salted herring recipes. Like many of you, I prefer homemade pickling methods, because I think this is a delicious snack not only for holidays, but also on everyday days.

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

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

Today, you can find a large amount of salted herring in stores, but if you prepare it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it of bones and skin.

So. Let's begin our masterpiece...

How to cut and quickly peel herring from bones and skin. Watch the video:

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

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

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

Ingredients:

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

Preparation process: First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from heat and cool.

While the brine is cooling, you should prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.

Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare lightly salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.

At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. After a day, you can prepare various dishes from herring.

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

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

Enjoy your meal!

My mouth was already watering.

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

Even inexperienced cooks can handle this recipe.

To get rid of fishy smell from kitchen utensils, it is recommended to use lemon.

To marinate fish you will need the following ingredients:

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

Step-by-step preparation:

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

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

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

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

Place several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.

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

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

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

Ingredients:

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

Cooking process

Rinse the fish thoroughly under running water and cut into small pieces, 1.5 cm in size. Place them in a container, add broken lava leaves, sprinkle with salt, sugar, add chopped garlic.

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

After about 2 hours, pieces of marinated fish can be served with vegetables.

Bon appetit!

How to salt herring at home in brine? Delicious recipe quickly and easily

If you don’t have time to cook fish, you can quickly make lightly salted herring.

Ingredients:

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

Cooking process

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

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

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

It is recommended to consume herring immediately, since this pickling does not last long.

Spicy salted herring. How to pickle deliciously?

Not all people prefer to buy herring in packages. Therefore, you can prepare it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be the way you want it - not over-salted, as is usually the case when buying, or, even worse, very spicy or sour. When purchasing, it’s rare to find delicious, spicy-salted herring. And below is exactly the recipe that deserves attention.

Ingredients:

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

Step-by-step cooking process:

There is nothing complicated about preparing spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, and cut off the head.

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

Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.

Please note that this is not a very quick way to salt fish. Because here it is implied that you need to keep it in brine for 48 hours. But the whole secret of the light and tasty spice will be precisely that it turns out lightly salted (lightly salted, as many say...), and at the same time gives off the spices of allspice, cloves and bay leaves.

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

Recipe for whole herring in brine. How to salt whole herring in brine?

In this proposed recipe method, the whole carcass can be salted. Let's consider one of these options.

Ingredients:

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

Cooking process:

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

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

Rinse the herring again in running water, then dry with paper napkins. Then pour in cold brine and keep at room temperature for 6 hours, then place in the refrigerator for the same time.

Ready salted herring can be served.

It is important to note that home-cooked fish can be stored for no longer than 1 week, otherwise the taste will change greatly for the worse.

How to pickle fresh herring at home in a quick way (in just 2 hours)

You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to prepare an appetizer. Or you yourself decided to eat fresh, home-salted fish.

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

Ingredients:

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

Cooking method:

Clean the carcasses, cut off the head and remove the entrails. After this, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.

The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes until the salt and sugar are completely dissolved in the water. Then add cold water.

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

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

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

Salt the herring in brine with oil

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

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

Cooking process:

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

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

Salting method with mustard

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

Ingredients:

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

Cooking method:

Slowly defrost the carcasses, cut them up, and rinse thoroughly under running water.

At the next stage, the prepared fish carcasses must be coated with mustard and then placed in an enamel container.

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

Pour cold marinade over the fish with mustard and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.

After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, and remove the bones. Cut the carcass into pieces.

Cut onions into half rings.

Place the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.

Dry salted herring at home. The simplest recipe

If you cook herring in this way, it turns out more aromatic and fatty. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cutting, as for example in the methods proposed above.

Ingredients:

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

Cooking process:

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

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

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

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

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

Ingredients:

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

Cooking process

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

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

Dissolve the remaining salt in a jar of filtered water.

Make an incision on the belly.

Remove all internal organs and films.

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

Place the herring in a bag.

Rub the carcasses thoroughly with the prepared mixture.

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

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

A quick method of salting in 5-12 hours

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

Ingredients:

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

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

Cooking process

Carcasses must be defrosted naturally, otherwise they will become loose. Therefore, it is not recommended to use microwave or water.

Then the herring needs to be thoroughly washed and the head, tails and fins cut off. Carefully loosen the abdomen and remove all the insides. Then rinse the carcasses again.

Prepare a plastic or enamel container. If necessary, the herring can be cut in half.

Place the fish in a prepared container, place bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After which the container must be closed and placed in the refrigerator for 12 hours.

Dry salting on onions and oil

Another recipe for dry salting herring.

Ingredients:

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

Cooking process

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

Lightly salted herring with lemon and onion

This recipe is also popular among housewives.

Ingredients:

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

How to cook

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

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

Mix sugar and salt in a plastic container.

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

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

Salty in Dutch style

The fish will be salted in a jar, as this container is ideal for a small amount of herring.

Ingredients:

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

Cooking process

Thaw the fish carcass, cut off the head. Also prepare the ingredients for making the brine.

Remove the scales from the herring, remove the bones and cut into small pieces.

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

Add dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be eaten with your favorite vegetables.

Korean pickled herring

This is a rare recipe for pickling herring, but you should know it.

Ingredients:

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

Cooking process

Tomato paste needs to be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After this, add salt and both types of peppers.

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

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

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

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

Delicious herring in a jar

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

Ingredients:

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

Cooking method:

While the fish is defrosting, you should prepare the brine. To do this, you need to pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled.

In the meantime, you need to prepare a glass jar. To make it easier to fill, the neck should be wide. The container should be washed thoroughly

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

The herring should be placed tightly in a glass jar. Pour the prepared marinade over it. To avoid the formation of air bubbles, you need to push the edges of the herring away with a knife. Add brine up to the neck. Place the herring in the refrigerator for 3 days.

Salted herring at home, it turns out very tasty!

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

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

The advantage of preparing herring at home is that you can add spicy oil to the pickling, thereby achieving a flavor that everyone close to you will enjoy.

Self-pickled herring has a soft structure, original aroma, and is suitable for consumption with potatoes, mushrooms, and sauerkraut.

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

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

Let's start…

How to choose fresh herring for home pickling?

To make the fish tasty and aromatic, you need to know how to choose it correctly.

It is important to understand that stores cannot have fresh herring. It can only be found on the ocean shore. Therefore, in the regions you can only purchase fresh frozen products.

If herring is sold in packaging, then it should not contain air or liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:

The carcass should have a silver color.
Protruding eyes should not be cloudy.
The gills are red.
The fins should be pressed tightly against the carcass.
If rusty marks appear on the fish, then such a product is not of high quality.
The skin should not be damaged.
The carcass must be firm with a white belly.
Fish with caviar will turn out dry, but with milk it will be meaty and quite fatty.

It is better not to purchase headless herring, since in this case it is impossible to determine the freshness of the fish.

It is better to buy herring that was caught in winter. In this case, it will be fattier and will turn out very tasty.

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

I tried to select not only the best recipes, but also different variations. Therefore, everyone can choose the best way to pickle herring.

And if you know another recipe that allows you to cook delicious fish, then write about it in the comments. We will be grateful to you. Thank you in advance!

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

Herring You need to defrost it at room temperature, rinse it without gutting it. Pour water into a saucepan, add spices, sugar and salt. Place on the fire and bring to a boil. After boiling, turn off the heat and leave the brine to cool to room temperature.

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

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

Salting herring at home recipe 2

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

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

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

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

Pickled herring in oil

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

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

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

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

Salting herring in vinegar sauce

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

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

Dry pickled herring in a bag

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

– salt herring at home from frozen or fresh fish. Moreover, herring salted at home turns out to be unusually tender and tasty.

To do this, you will need a little time, salt, sugar and spices, which you probably always have on hand.

If you haven’t caught the herring yourself, try to give preference to whole carcasses with entrails and head. Only by looking at its eyes (and gills) can you know for sure whether the fish is fresh or not.

Immediately before salting frozen herring, give it time to thaw thoroughly on the bottom shelf of the refrigerator.

There are many recipes for salting fish, but I offer you 11 proven recipes on how to pickle herring at home and get a tasty result.

1. Lightly salted herring - dry salting recipe

We will need:
1 fresh frozen herring
60 g salt

The herring must be thawed, thoroughly washed and cut, and the insides removed.
Rub the fish thoroughly with salt inside and out. Then wrap the herring in gauze, put it in a bowl and place it in the refrigerator for 3 days.

Now the lightly salted herring is ready. The longer the herring sits in salt, the saltier it will turn out. Now it needs to be washed from salt, peeled and boned, cut and served.

2. Dry salted herring - quick results

Required:
1 herring
1 teaspoon sugar
2 teaspoons salt

Let's take a fish, remove the head and giblets. Let's put it in cool water for an hour or two.
Take the herring out of the water, dry it, rub it with salt and sugar (you can add a little ground pepper if you wish). Wrap the fish in a couple of layers of cling film and leave for two to three hours at room temperature.

After 2-3 hours, unwrap the carcass, wash off the remaining mixture, cut into portions and serve. Lightly salted herring goes well with black bread and onions, boiled potatoes and sunflower oil.

3. Dry pickled herring in a bag

There is another interesting option for dry-salting herring.

Required:
2 medium sized fish
2 tbsp salt
1 tbsp sugar
1 tbsp seasoning for salting fish (sold ready-made in the store)

Mix 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of seasoning in a cup. Prepare two strong plastic bags in advance and immediately above the bag we begin to sprinkle the herring with the curing mixture, don’t forget about the gills, you also need to put them in them. After this, we place the fish in bags, one inside the other, for strength. Tie and put in the refrigerator for two days. It is advisable to turn the bag over after 24 hours. So that the fish lies on both sides in the resulting brine. After this, the herring will be ready, even if the fish remains in the brine for a longer time, it will not be over-salted.

4. Lightly salted herring - recipe with brine

You will need:
1 kg fresh frozen herring
2 tbsp coarse salt
1 tbsp g sugar
3 bay leaves
10 allspice peas
10 black peppercorns
1 liter of water

Thaw the herring, wash it thoroughly, and peel off the scales. Pour salt, sugar, spices into boiling water, simmer over low heat for 7-10 minutes and cool.

Place the whole fish, along with the head and entrails, in a clean oblong container (plastic container, tray, etc.) that will not oxidize, and fill it with chilled brine. Cover the herring and leave it in the refrigerator on the bottom shelf for 3 days.

Lightly salted herring is ready. You can check the readiness of the herring by making an incision on the back. After this, you can remove the herring from the brine, remove skin and bones and cut into pieces. If you plan to store the herring longer and do not want it to become too salty, dilute the brine in which it was salted with water in a 50:50 ratio.

This recipe for pickling herring is also good for salting mackerel and red fish at home.

5. Spicy pickled herring

Required:
Herring – 1-2 pieces
For the spicy marinade:
Water – 0.5 liters
Salt – 2 tablespoons
Sugar – 0.5 teaspoon
4-6 peas black and allspice
2 clove buds
3 bay leaves
0.5 teaspoon coriander seeds (cilantro)
0.5 teaspoon dill seeds (you can use dried herbs)

Pour water into the pan, bring to a boil, add all the spices and boil for five minutes. Then leave to cool.

We cut up the herring. We cut off the tail, head, remove the insides, rinse the herring under cold water, remove the inner black film. Cut the herring into not very thick pieces.

Place the herring in a jar and fill it with the prepared brine. In four to five days you will have a delicious, spicy-salted herring ready.

6. Herring marinated with vinegar

Herring marinated with vinegar is not only a quick, but also a fabulously tasty recipe for salting fish. The herring turns out to be the most tender, lightly salted, not sour, just like butter and melts in your mouth. Very tasty recipe.

Required:
Fresh frozen herring - 2 pieces
Fresh dill
For the marinade:
Water – 0.5 cups
Vegetable oil – 100 ml.
Salt – 1 heaped teaspoon
Sugar – 1 teaspoon
9% vinegar – 1-2 teaspoons (you can add 1 teaspoon to vinegar, and the next day try the herring and marinade, and if necessary, add another 1 teaspoon)
Ready mustard – 1 teaspoon
You can add a few more black allspice peas and some coriander seeds to the marinade.

Mix boiled cold water with all ingredients.

Defrost the herring, but not until soft. We cut off the head and tail, remove the entrails. Carefully scrape off the black film on the abdomen with a knife. Remove the skin from the fish. Cut along the ridge, divide into halves. We remove the spine and, if possible, all the internal bones. Cut the herring into pieces. Place in a jar, sprinkle with chopped dill.

Pour the prepared marinade over the herring and close the jar with a lid. Place the jar in the refrigerator. In a day or two, the herring will be ready to eat.

7. Korean herring

Required:
1 kg herring
0.5 cups sunflower oil
1 onion
1 tbsp salt
1 tbsp sugar
1 teaspoon adjika
1 teaspoon ground black pepper
1 teaspoon Korean salad seasoning
0.5 cups 9% vinegar

To salt herring in Korean, fillet is used, that is, the bones and skin must be removed. Cut the resulting fillet into pieces 4 - 5 cm long. Fry finely chopped onion in sunflower oil. Then remove the onion from the oil and add all the other ingredients to it. Mix everything and pour the resulting marinade over the herring fillets. Place the pickling container in the refrigerator for a day.

8. Pickled herring in oil

You will need:
1 large herring (or 2 medium ones)
0.5 cups refined vegetable oil
0.5 onions
3 clove buds
4 allspice peas
3 bay leaves
1 teaspoon salt

We gut the herring, wash it and cut off the fillets. We cut the fillet into pieces approximately 1 cm wide. Place in a glass half-liter jar. You can use any airtight container with a lid, but make sure that the herring pieces are completely covered with oil.

9. Pickled herring in mayonnaise

We will need:
1 large frozen herring
200 g mayonnaise
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground black pepper

Thaw the herring, gut it, wash it, remove the backbone. Cut the resulting herring fillet into pieces and place in a jar.

Add salt, sugar, pepper to mayonnaise. Mix. Pour in the mayonnaise marinade and cover with a lid. Leave in the refrigerator for two days. That's it, now you can eat...

10. Herring in vinegar sauce

You will need:
1 kg fresh frozen herring
1 teaspoon vinegar essence
1 cup vegetable oil
1 glass of cold boiled water
Garlic, onion, salt

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

Buy fresh frozen herring and pickle it yourself at home, it turns out much tastier and much more economical store-bought.

Bon appetit,
Natalia