Top 10 recipes for pickling herring at home

Tips for choosing fish

Before you start pickling, you should make sure that the herring used for this is of truly high quality and fresh:

• it is preferable if the herring purchased is of Pacific and Atlantic varieties;
• despite the freezing, there should not be an ice shell on the fish;
• the meat of suitable specimens is elastic,
• damage can only be on the scaly cover, and there should not be any on the skin of the herring (as well as “rusty” marks, indicating that the fat in the fish has oxidized);
• eyes should be light, whole, protruding;
• there should be no protruding gills and fins;
• the right fish has gills that are dark red, have an elastic structure, and do not fall apart (they should also not emit bitter or putrid odors);
• Male herrings are considered more tasty, which can be distinguished by their elongated and narrow mouth (in females it is round);
• The best taste is provided by large specimens with a thick back and rounded sides.

It is better to refuse to buy headless herring (there is no way to assess the condition of the eyes and gills), or, if there is no choice, then check it with even greater care for all other points.

To prepare lightly salted herring, it is better to choose fish that has eyes with red irises (it has a higher fat content and is best suited for making “fur coat”). It is better to use highly salted marinades on lean fish with slightly cloudy pupils (among other things, this is evidence that it contains caviar).

Marinade for homemade lightly salted herring

It only takes about a day for the fish to marinate in this brine, although if you wish, you can leave it there for a longer period. A couple of days later, the taste and aroma will only become richer.

Preparation progress:

1. Pour water into a suitable saucepan and add sugar and salt;
2. Add pepper, cloves and bay leaf;
3. Place the pan on the stove, turn on the gas, wait until the brine boils;
4. Turn off the heat, let the liquid cool completely (this is important, since marinade at a temperature even slightly above room temperature makes herring meat mushy);
5. When the brine has cooled and the herring has been cleaned, washed, cut into pieces (smaller pieces are salted faster) and placed in jars, you can start pickling;
6. Pour brine into a jar with pieces of fish (it is advisable that bay leaves, pepper and cloves also go there);
7. Close the jar with a removable lid and put it on the refrigerator shelf;
8. 24 hours later you can enjoy the taste of pickled herring.

Preparation

1. First, prepare the marinade, as it will take some time to cool. Pour water into the pan. Immediately add salt, sugar, and all spices. Send it to the fire. Stir until the salt and sugar dissolve. Let the contents of the pan come to a boil and turn off the heat. Pour table vinegar into the non-boiling brine and stir. Cool the marinade to room temperature.

2. Prepare the fish. If frozen, remove from the freezer and defrost (not completely). It is more convenient to clean herring when the fish is slightly frozen. First, use kitchen scissors to cut off all the fins, including the tail fin. Cut the lower part of the carcass from the belly side and remove all the entrails. Remove the head. Transfer to the sink and thoroughly rinse each herring on all sides. Make sure there is no black film inside the fish, as it will give a bitter taste. To remove it, use a kitchen sponge. If there is caviar inside, rinse it and also use it for pickling.

3. Cut the prepared carcasses into portions 2-3 cm wide.

4. Once the marinade has cooled, place the chopped fish into it. Cover the top with a flat plate so that all the pieces are under the marinade. Leave to marinate in a cool place. Depending on the degree of salting, herring can be marinated for 6-12 hours. The longer you keep it in the marinade, the more salted it will be and vice versa.

5. Transfer the salted pieces into a container with a lid suitable for storage. Fill with oil. Cover with a lid and place in the refrigerator for a day. The pickled herring is ready.

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How to pickle herring at home quickly and tasty

This salting method is very simple and fast. Therefore, he quickly took root in our family. Fish salted in this way will be ready in 3 hours. I also know that many will say: this is fish and it needs to be salted for at least two days!

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But since this is a dry salting method, that is, the fish will be salted in the salt itself and soaked in it, so this time will be enough. And our fish will be ready for consumption or for further use in some dishes. But then we will show you how to marinate it.

Ingredients:

• Fresh frozen herring - 3 pcs.;
• Salt - 1 glass;
• Sugar - 0.5 cups;
• Black peppercorns - 5 pcs.;
• Allspice peas - 2 pcs.;
• Cloves - 2 pcs.;
• Bay leaf - 2 pcs.

1. Thaw the purchased herring, wash it under running water and cut off the head. We cut open the belly to remove the entrails.

2. Since we need fillet for salting, we cut the fish along the ridge and separate it from the spine. We remove those bones that have not separated with our hands.

3. Mix salt and sugar together in a large container. This can be a deep plate or a cup.

4. Dip the fish fillet thoroughly in our mixture of salt and sugar and place it in some container, sprinkling the layers with spices.

5. After placing the fish in the container, you need to put a weight on it because the herring will begin to secrete juice. And leave it to salt for 3 hours at room temperature.

6. When the time has passed during which our fish is ready, we rinse it under running water.

Our fish is ready. It can be served garnished with onions and seasoned with sunflower oil.

Recipes for salting fish. Spicy salted herring at home without vinegar

Herring – 1-2 pieces

For spicy salting:

Water – 0.5 liters

Salt – 2 tablespoons (the brine is quite salty, but in this way the herring will salt faster. If you have time, make the brine with less salt or just increase the amount of water a little.

Sugar – 0.5 teaspoon

Spices:

4-6 peas black and allspice

2 clove buds

3 bay leaves

0.5 teaspoon coriander seeds (cilantro)

0.5 teaspoon of dill seeds (I didn’t have any seeds, I used dried herbs)

Preparation:

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

How to pickle herring:

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 (so that they are convenient to eat later).

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.

In the same way, you can salt the whole herring without cutting it.

Do not defrost the herring completely so that it remains cold and elastic. We put it in a jar. Fill with warm brine and leave in a cool place until the brine has cooled. Then we put it in the refrigerator. The salting time will be a little longer. But then you can clean, cut and use the herring the way you like. And in the sections it will not turn out as dark as it looks in my top photo.

Peel the pieces of herring from the skin, cut into slices, add onion cut into rings or half rings to the herring, season with vegetable oil or vinegar.

An excellent herring appetizer is ready!

Bon appetit!

Herring in spices at home

This marinating option will require only 12 hours of exposure, and after that the product is completely ready for use. True, the fish will be slightly salted, but perhaps this is exactly what you need.

Ingredients:

• herring fillet – 800 g;
• water – 2 l;
• shallots – 75 g;
• vinegar - 0.2 l;
• salt – 50 g;
• sugar – 150 g;
• mustard (seeds) – ½ teaspoon;
• pepper (peas) – 7 pieces;
• coriander (seeds) – ½ teaspoon;
• thyme – 5 g;
• chili pepper – 1 pod.

Preparation time: 0.5 hours (excluding 30 minutes for cooling the brine and 12 hours for infusion).

Calorie content: 36 kcal.

Preparation progress:

1. Mix sugar, salt and vinegar in a saucepan, add water;

2. Place the pan on the fire, wait for the brine to boil, extinguish the flame and add peppercorns, mustard seeds, thyme and hot pepper pods into the pan;

3. Wait until the marinade has cooled completely;
4. While the brine is cooling, rinse the fish fillets and cut into small slices;

5. Remove the top layer from the onion;
6. Cut the onion into rings;
7. Place the fillets and onion rings in glass jars for preparations, pour over the cooled marinade;

8. Close the jars with lids and refrigerate for 12 hours (it will take two to three days for a pronounced taste).
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How to pickle herring the Dutch way

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

1. Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.
2. 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.
3. When serving, you can pour vegetable oil over the herring.

Marinade for salted herring with vinegar

This recipe will allow you to give the herring an unusual taste. This dish is always a hit! After all, not only fish is eaten, but also onions. If you decide to salt fish according to our recipe using the dry method, but are afraid to eat it because of the short salting time. Then marinate it according to this recipe.

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Ingredients:

• Salted herring - 3 pieces;
• Onions - 3 pieces;
• Vinegar 70% - 3 tablespoons;
• Water - 3 glasses.

1. For marinating we need herring fillet. To do this, we clean the fish from entrails, skin and bones. Of course, we don’t need a head and tail either.

2. Cut the onion into half rings.

3. Cut the fillet into portions. For convenience, take a container and place our chopped fillets in it.

4. Mix the onion and fish together. You can mash the onion a little.

5. Mix vinegar and water. Pour this brine over the onions and fish completely. Let marinate for about 1 hour in the refrigerator.

6. The finished fish can be decorated with herbs and seasoned with sunflower oil.

Bon appetit!

To make lightly salted herring even more delicious, you can simply lightly marinate it with onion and apple cider vinegar.

Ingredients:

• lightly salted herring – 0.6 kg;
• onion - 1 piece;
• apple cider vinegar - 1 tablespoon;
• vegetable oil - 2 tablespoons;
• sugar - 2 teaspoons;
• black peppercorns – 1 teaspoon;
• seasoning (universal) - to taste;
• boiling water (chilled) – 50 ml.

Cooking time: 20 minutes (excluding 2-3 hours for marinating).

Calorie content: 202 kcal.

Preparation progress:

1. First of all, you need to prepare the herring by dividing it into parts and removing the bones;
2. Cut the fillet into small pieces;
3. Peel and cut the onion into rings;
4. Place onions and herring in layers in a jar, periodically adding a pinch of seasoning;
5. When all the fillets are in the jar, place peppercorns on top;
6. Pour vinegar, vegetable oil and boiled water over everything;
7. Flatten the fillet with a spoon, sprinkle with sugar and flatten again;
8. Let the fish marinate for 2-3 hours.

You can store this herring in the refrigerator for up to 7 days.

How to pickle herring with vinegar and onions

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

1. Dilute the salt in 500 ml of water. Place the prepared fish in the salt solution and leave for an hour and a half.
2. 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.
3. Close the container with a lid and put it in the refrigerator. After a day, you can take a sample.

How to marinate fish in tomato sauce

The sauce in which the fish is marinated is no less tasty than the herring itself. Therefore, products for it need to be especially carefully prepared.

Ingredients:

• fresh herring (large) – 0.6 g;
• onion – 1 piece;
• water – 250 ml;
• salt – 1 tablespoon;
• sugar – 1 tablespoon;
• table vinegar (6%) – 50 ml;
• tomato paste – 150 g;
• allspice (ground) – 1 teaspoon.

Cooking time: 40 minutes (excluding 12 hours for marinating).

Calorie content: 110 kcal.

Preparation progress:

1. Peel the herring (peel, remove giblets, rinse), cut into fairly small pieces;
2. Peel the onion, cut it into half rings (note that the volume of the onion will become smaller during pickling);
3. Mix fish with onions;
4. You can start preparing the marinade: pour water (250 ml) into a saucepan and heat it slightly;
5. Add salt and sugar, stir until the spices dissolve;
6. Add pepper and vinegar, wait until the brine has cooled and mix it with tomato paste (it should be similar in thickness to ketchup);
7. Pour the sauce over the herring, mix everything (the sauce should only slightly cover the fillet pieces);
8. Let the fish sit in the refrigerator for half a day (stir it occasionally).

How to pickle herring with mustard

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

1. 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.
2. Prepare the brine: add salt, sugar, bay leaf and black peppercorns to boiling water. After 3 minutes, remove from heat and cool.
3. 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.

Iwashi in sweet and sour apples

To add unusual flavors to the marinade, you can add apple and mayonnaise to it. This taste will definitely pleasantly surprise you.

Ingredients:

• apple (sweet and sour) – 1 piece;
• mayonnaise – 100 g;
• horseradish root - to taste;
• salted herring – 300 g.

Cooking time: 30 minutes (excluding 3 hours for marinating).

Calorie content: 230 kcal.

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Preparation progress:

1. Rinse the herring, remove the head, tail and fins, gut it and rinse again in running water;
2. Blot excess moisture with paper napkins, cut the carcass along the ridge line, remove the fillet;
3. Get rid of small seeds and remove skin;
4. Cut the fillet into small pieces;
5. Wash and wipe the apple, cut into two halves, remove the seeds;
6. Rinse and peel the horseradish, grate together with the apple on a fine grater;
7. Combine the mixture of apple and horseradish in a separate cup with mayonnaise and mix thoroughly;
8. Place the fish on a dish, pour in brine, cover with cling film;
9. Let it brew for 3-4 hours.

Spicy-salted herring

This preparation option will only require salting the fish for a day, after which the product will be completely ready for consumption. For stronger salting of herring, it is recommended to keep it in the marinade for 2-3 days.

To prepare you will need

• 1.2 liters of water;
• 80 gr. coarse table salt;
• 120 gr. fine granulated sugar;
• 8-10 black peppercorns;
• 3-4 bay leaves;
• 2-3 clove umbrellas;
• 8-10 peas of allspice.

Preparation

Defrost the herring in the correct way, sting the gills and place in a prepared glass or enamel container.

Bring water to a boil, add all the spices and seasonings to it, mix well and wait until all the grains of salt and sugar dissolve and a characteristic aroma appears.

Cool the brine completely and pour in the herring, leave for a couple of hours at room temperature, then put in the refrigerator.

Fish in mayonnaise marinade

The simplest and most “handy” recipe, usually all the ingredients needed for it can be found in the refrigerator in sufficient quantities on any day.

Ingredients:

• sugar – 5 g;
• mayonnaise – 80 g;
• salt (coarse) – 5 g;
• vegetable oil – 30 ml;
• vinegar (table) – 40 ml;
• onion – 1 piece;
• fresh frozen herring – 0.5 kg.

Cooking time: 40 minutes (and 3 hours for marinating).

Calorie content: 217 kcal.

Preparation progress:

1. Peel the top layer of the onion, cut into rings;
2. Defrost the fish, separate the fins, tails and heads, remove the backbone and small bones;
3. Rinse the remaining fillet and cut into thin slices;
4. Mix salt, mayonnaise, sugar, oil and vinegar (to achieve a homogeneous mass);
5. Place the fish and onions in a suitable dish, pour the marinade into it, and mix carefully;
6. Place pressure on top of everything and let the fillet brew for three hours (during this time, put the dish on the refrigerator shelf).

Cooking steps

We buy fresh frozen herring at the supermarket. Place the fish on a plate and leave it on the countertop for three hours until it defrosts and comes to room temperature. By the way, you can also marinate fresh frozen mackerel using this recipe. We make the brine. Pour water into the pan, about half a liter. Add sea or regular Extra salt, sugar, bay leaves and allspice peas (you can also add black pepper, and even hot red pepper). Turn on the heat and wait for the marinade to boil and for the salt to dissolve. Then turn off the heat and leave the marinade on the stove so that it cools to room temperature.

Now let's get to the herring. We cut off the head, tear off the fins near the head, and take out the insides. If you have milk or caviar, put it in a bowl. We make an incision along the entire fish along the ridge and remove the skin. We cut off the lower and upper fins and separate the herring fillet from the bone. Check and try to remove as many bones as possible from the fillet.

Pour boiling water over the lemon, knead a little so that there is a lot of juice. Squeeze the juice from one half and cut the rest into large pieces. Pour the juice into the brine and throw in the lemon itself. Add vinegar and stir. Herring can be pickled in the same pan where the brine was cooked or in any other convenient container, for example, a glass jar. Dip the herring fillet into the marinade and leave on the table for about 30 minutes.

After half an hour, put it in the refrigerator for a day. However, even if you prepared it in the evening, you can try it in the morning.

All. Homemade herring marinated with lemon juice is ready to serve.

How to make onion marinade for herring

You can marinate not only the herring itself, but also the onions for it. This delicious appetizer will please many people.

Ingredients:

• onion – 1 piece;
• sugar – ½ teaspoon;
• salt – ½ teaspoon;
• vinegar - 1 tablespoon;
• boiling water – 250 ml;
• vegetable oil – 30 ml.

Cooking time: 15-20 minutes.

Calorie content: 204 kcal.

Preparation progress:

1. Peel the onion, chop it into rings, pour a glass of boiling water;
2. Drain the water, salt and sweeten the rings, add vinegar;
3. After 10 minutes, pour the marinade with onions directly onto the pieces of cut fish;
4. Before serving the treat, you need to season it with vegetable oil.

A distinctive feature of this recipe is that there is no need to wait long for the herring to marinate.