How to pickle herring at home - 10 quick and delicious recipes

How to quickly pickle herring in brine in pieces in a day

We offer the option of salting herring in pieces in a spicy brine. An interesting nuance is the addition of lemon. Against the background of salt and spices, its citrus note perfectly refreshes. In order not to bother with peeling the herring before use, we suggest immediately cutting the fish into fillets and cutting it into pieces - this is much more convenient.

Cooking time: 24 hours.

Cooking time: 35 min.

Servings - 6.

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  Defrost the herring, wash thoroughly in running water. Cut off the head, cut the abdomen and remove all the insides.
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  We try to remove all dark films from the inside by scraping them out with a knife.
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  We open the carcass, place it with the inner surface on a cutting board and press it on top with our hands. We press with the weight of our hands on the entire area of ​​the fish. A crunching sound of bones will be heard - this will make it easier to separate the pulp later.
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  Turn the herring skin side down, pry the skeletal bone with a knife and pull it out together with small bones.
• 
  Then we pry the skin with a knife and remove it from the fillet in a layer.
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  Cut the resulting fillet into pieces of the desired size.
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  Cooking the marinade. To do this, pour the specified amount of salt, granulated sugar, cloves, mustard seeds, black peppercorns and bay leaves into a saucepan. We pour in water. We put on the stove and bring to a boil, cook for five minutes at a low stove temperature. Then pour in the vinegar, mix and remove from the stove. Cool to room temperature.
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  While the brine is cooling, peel the red onion, rinse it and cut it into thin half rings. Wash the lemon and cut it into thin semicircles or quarters. Remove the bones as they are cut and discard. Put pieces of herring fillet, red onion and lemon in layers in glass, ceramic or enamel dishes (an excellent option is a regular jar). Thus, we fill the entire container.
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  Fill the herring with cooled brine along with spices. We close the lid and put it in the refrigerator for a day for pickling.
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  After a day, the herring can already be served. In the marinade, fish pieces are well stored for a month.

Bon Appetit!

How to deliciously pickle whole herring in brine?

There are a lot of ways to pickle herring. Someone likes options for strong salting, someone likes salted fish. It is such a slightly salted herring that we propose to cook according to this recipe. The fish pulp is very delicate and aromatic due to the spices. Such herring can be eaten within twelve hours after pouring with brine.

Cooking time: 12 hours.

Cooking time: 30 min.

Servings - 4.

Ingredients:

• Herring - 2 pcs. medium size.
• Table vinegar 9% - 1 tbsp
• Water - 300 ml.
• Salt - 1 tablespoon
• Black peppercorns - 10 pcs.
• Bay leaf - 4 pcs.
• Coriander - 1 tablespoon
• Vegetable oil - 3 tablespoons

Cooking process:

1. Defrost the herring, wash it thoroughly in running water and cut it. Since we will saline it entirely, you just need to cut off the head and remove the insides. We pay attention to thorough cleansing of the inner cavity from black films - they must be removed to avoid bitterness.
2. Cooking the brine. To do this, pour the specified amount of water into the pan, bring it to a boil. Add salt, coriander seeds, black peppercorns and bay leaves. Mix, pour in vinegar and vegetable oil, and then immediately remove from the stove. Let the liquid cool to room temperature.
3. We put the herring carcasses in a dish suitable for pickling. Fill with completely cooled brine along with spices. Cover and refrigerate for at least twelve hours to marinate.
4. After the specified time has elapsed, the herring can already be consumed. We take it out of the brine, clean it from the bones and serve it on the table.

   

Bon Appetit!

A simple and delicious recipe for dry salted herring without brine

Many housewives prefer to salt the herring on their own, rather than buying ready-made in the store. This is understandable, because fish cooked at home is always tastier. We offer a recipe for dry salted herring. Unlike salting in brine, herring turns out to be more fatty and saturated, and in some way even slightly resembles dried. A significant plus of this method is the cooking speed! You just need to sprinkle the prepared herring with salt, put it in a bag and send it to the refrigerator.

Cooking time: 24 hours.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Herring - 2 pcs. medium size.
• Salt - 3 tablespoons
• Granulated sugar - 1 tsp
• Allspice peas - 6 pcs.
• Ground black pepper - ½ tsp.
• Bay leaf - 4 pcs.

Cooking process:

1. Defrost the herring and wash thoroughly in running water. Gutting the herring is optional. But, it is important to mention that if you cut the herring into fillets, then salting will take much less time - five to six hours. So, dry the washed herring.
2. In order for the herring to be salted evenly, it is better to use a separate bag for each carcass. We put the fish in a bag.
3. Mix salt with granulated sugar in a separate container. Pour the resulting mixture onto the herring.
4. Then add allspice peas, black ground pepper and bay leaves.
5. We tie a bag and vigorously shake the fish in it so that the spices are distributed over its entire surface. We send the herring in a package to the refrigerator for a day. After the specified time has elapsed, we take out the fish and taste it. If the degree of salting suits, then we take out the herring, rinse it from excess salt, clean it and serve it. If you want a higher degree of salting, then return the fish to the bag for a few more hours.

Bon Appetit!

How to pickle a herring very quickly in 2 hours?

Herring can be salted very quickly - literally in one to two hours. The fish is well saturated with the required amount of salt and turns out to be very tasty. The exact salting time depends on the degree of salinity you want. If you like the lightly salted version, then in an hour the herring can be consumed. In the case when it is necessary to achieve a strong salting, you need to wait two hours.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Herring - 2 pcs. medium size.
• Coarse salt - 80 gr.
• Parsley - for decoration.

Cooking process:

1. Defrost the herring, wash thoroughly in running water. Cut off the head, cut the abdomen lengthwise and remove all the insides. Be sure to remove all dark films from the inner cavity. We open the carcass, put the inner surface on the bottom and press it down with our palms. We press with the weight of our hands on the entire surface of the fish so that the bones move away from the flesh. Then we turn the layer over and take out the vertebral bone together with the adjacent small bones. Next, remove the skin. Place the prepared fillet on a flat plate.
2. Sprinkle the stacked fillets with salt.It is important to use only the large one. Fine instant and also iodized can give unpredictable results.
3. Turn the fillet over and sprinkle with salt as well.
4. Seal the fillet with salt tightly with cling film, tightly wrapping the fish together with a plate. We put it in the refrigerator for salting.
5. So, if you want a slightly salted herring, then we get the fish in an hour. If you need an average ambassador - in an hour and a half. A strong ambassador will take two hours. After taking the herring out of the refrigerator, rinse it under running cold water from excess salt.
6. Place the washed fillets on paper towels and dry well on both sides to remove moisture after rinsing.
7. We spread the finished herring on a serving plate, decorate with herbs and serve.

Bon Appetit!

How to pickle herring in a spicy brine at home?

A recipe for those who love not just salted, but aromatic spicy herring. We use spices generously to imbue the fish with aromas and acquire a rich taste. The spices are selected so that together they form a harmonious combination both with each other and with the fish.

Cooking time: 72 hours.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Herring - 2 pcs. medium size.
• Mustard - 1 tablespoon
• Coriander - 1 tsp
• Salt - 5 tablespoons
• Granulated sugar - 1 tablespoon
• Black peppercorns - 10 pcs.
• Bay leaf - 5 pcs.
• Carnation - 3 pcs.
• Dill seeds - 1 tsp
• Greens - for decoration.
• Onions - for decoration.

Cooking process:

1. Defrost the herring, wash thoroughly in running water. It is not necessary to remove the entrails from the fish with this salting method. Dry the washed herring and coat with mustard. While the brine is cooking and cooling, the fish will be saturated with a fragrant sauce.
2. We prepare and measure all the necessary spices.
3. Cooking the brine. To do this, put one liter of water in a saucepan. Add prepared spices, as well as salt and granulated sugar. We put the saucepan on the stove and bring the contents to a boil, cook for a couple of minutes at a low stove temperature. Then remove the brine from the stove and cool to room temperature.
4. Place herring in mustard in glass, ceramic, enamel or plastic dishes. Fill with the prepared cooled brine and close the lid. We put it in the refrigerator for three days. Periodically during this time, it is worth turning the carcasses over for even salting.
5. After the specified time has elapsed, we take the herring out of the brine and clean it of the viscera, bones and skin. Cut the resulting fillet into pieces.
6. Put fillet pieces on a serving plate, decorate with onion rings, herbs and serve.

Bon Appetit!

How to quickly and tasty pickle herring with onions?

Herring and onion are always a great combination. Juicy spicy pieces of onion perfectly emphasize the tender flesh of salted fish. We suggest salting the herring together with the onion, filling both ingredients with the marinade. We will cut the carcass into small pieces - this way the fish will be salted much faster.

Cooking time: 12 hours.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Herring - 3 pcs. medium size.
• Onions - 2 pcs. medium size.
• Coriander - 1 tsp
• Salt - 2 tsp
• Granulated sugar - ½ tsp
• Vinegar - 4 tablespoons
• A mixture of peppers and peas - 1 tsp
• Water - 1 tbsp.

Cooking process:

1. Defrost the herring and rinse thoroughly in running water. We remove the head, tail, fins and entrails, including all dark films - they can taste bitter in the finished product. We extract bones and small bones from the herring, remove the skin.
2. Cooking the brine. To do this, pour the specified amount of water into the pan. Add salt and granulated sugar. Place the pot on the stove and bring the marinade to a boil. Cook for one minute at a low stove temperature. Then remove the brine from the stove, pour in the vinegar, stir and cool to room temperature.
3. Cut the prepared herring fillet into small transverse pieces.Alternatively, you can cut the carcass of gutted fish into small pieces along with the skeleton: it will take more time for salting, but the labor costs for processing the herring will be less
4. Peel the onions, rinse and cut into thin translucent half rings.
5. We prepare glass, ceramic, enamel or plastic dishes. A great option is a glass jar. We put the prepared fillet pieces into it, shifting them with chopped onions, as well as coriander and peppercorns. Then fill the herring with cooked cooled marinade. We close the lid and send it to the refrigerator for twelve hours. After the specified time, the fish will be ready to eat.

Bon Appetit!

A very simple recipe for salting herring with vinegar at home

Super easy recipe for pickling herring! First, the processing of fish is minimized - you just need to wash and gut it. Secondly, it is not necessary to boil and cool the marinade for a long time, since we will prepare the filling using the express method right on the spot. In this recipe, we use vinegar - it will add a piquant sourness and ensure the density of the fish pulp. Add suneli hops as a spice component.

Cooking time: 24 hours.

Cooking time: 35 min.

Servings: 2.

Ingredients:

• Herring - 1 pc. medium size.
• Hops-suneli - 1 tsp
• Dried parsley - a pinch.
• Ground black pepper - ½ tsp.
• Salt - 2.5 tablespoons
• Granulated sugar - ½ tsp
• Vinegar - 1 tablespoon
• Water - 1 liter.

Cooking process:

1. Defrost the herring and rinse thoroughly. Cut off the head and tail with fins. We cut the abdomen and remove the insides. If caviar is found, it can also be salted along with the fish.
2. We put the prepared carcass in a bowl. We use glass, ceramic, enamel or plastic dishes.
3. Pour suneli hops, black pepper and dried parsley on the herring.
4. Then add salt and sugar. Only coarse salt should be used, since fine, instant salt gives unpredictable results.
5. Fill the fish with spices with cold boiled water. Pour in vinegar. Close with a lid, shake to evenly distribute the spice particles over the liquid. We put it in the refrigerator for a day. Shake the dishes with herring from time to time to marinate evenly.
6. We take out the finished fish from the marinade, dry it slightly and cut into pieces. Serve sprinkled with olive oil and garnished with onion rings.

Bon Appetit!

How to pickle herring in oil at home?

Salted in oil, herring differs significantly from brine. Its pulp turns out to be much fatter, noticeably softer and richer. This fish is ideal for sandwiches and as a snack. To dilute the fat content, add pieces of onion and carrots, as well as spices with herring. They will add notes of freshness and piquancy.

Cooking time: 24 hours.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Herring - 1 pc. medium size.
• Bulb onions - 1 pc. medium size.
• Carrots - 1 pc. small size.
• Black peppercorns - ½ tsp.
• Salt - 2 tablespoons
• Granulated sugar - ½ tsp
• Mustard - 1 tsp
• Vegetable oil - 150-200 ml.

Cooking process:

1. Defrost the herring, wash. Cut off the head and tail with fins. We cut the abdomen and clean out the insides from the inner cavity. Be sure to remove black films.
2. We remove the vertebral bone and small bones. We remove the skin. Cut the resulting fillet into small pieces.
3. Peel the onions, wash, dry and cut into thin semicircles.
4. We clean the carrots, wash and cut into thin transverse circles.
5. Put chopped onions in a bowl. On it - mugs of carrots. Pour mustard seeds and black peppercorns on top.
6. On the formed substrate of vegetables and spices, lay out the fillet pieces tightly to each other.
7. Next, evenly pour salt and sugar onto the laid herring.Only coarse salt should be used, since fine, instant salt gives unpredictable results.
8. Now fill the fish with vegetable oil. Close the lid tightly and shake well so that the oil and spices are distributed over all the pieces of fish and vegetables. We put it in the refrigerator for a day. Shake the dishes periodically to marinate the herring evenly.
9. The finished fish is juicy and tender. If the herring in such a marinade seems too oily, then you can dry the pieces slightly. The excess fat will leave the surface, and the fish fibers will remain as juicy.

Bon Appetit!

Step-by-step recipe for home salting of Don herring

Donskaya herring is valuable for its taste characteristics. Its flesh is fatty and very tender. Such fish is smoked, dried, salted in various ways. In this recipe, we will consider the simplest method of salting - unpeeled carcasses are poured with cold saline. The method of preparing fish is elementary, but it perfectly demonstrates the natural taste of the Don herring.

Cooking time: 72 hours.

Cooking time: 35 min.

Servings: 8.

Ingredients:

• Herring - 2 kg.
• Water - 5 liters.
• Coarse salt for brine - 500 gr.
• Coarse salt for sprinkling - 80-100 gr.

Cooking process:

1. We wash the herring thoroughly. You don't need to gut it. But before salting, we additionally recommend pouring salt into the gills. We put the prepared carcasses in glass, ceramic or enamel dishes. If there is any salt left, pour it onto the fish.
2. To prepare the brine, mix water with the specified amount of coarse salt and mix well - the crystals should dissolve. Cool the resulting solution well. Pour the prepared fish with it.
3. We close it with a lid or cover with a wooden board, place the load on top. It is important that the fish is completely submerged in the brine. We remove the fish in brine in the cold for three days for salting.
4. After the salting time has elapsed, we take out the fish and lightly rinse it.
5. We put the salted herring in bags for storage and put it in the refrigerator or freezer.
6. We clean the herring from skin and bones, cut into pieces and serve. This kind of salted herring keeps well in the freezer if you're not going to eat it soon.

Bon Appetit!

A quick and easy recipe for salted herring in a jar

We offer a very simple and quick way to pickle herring in a glass jar. Cooking pickle with spices, preparing the fish. We put it in jars and fill it with cooled brine - it's done! The most difficult thing is to wait two days until the fish is completely salted.

Cooking time: 48 hours.

Cooking time: 25 min.

Servings: 8.

Ingredients:

• Herring - 2 kg.
• Water - 1.5 liters.
• Vinegar - 2 tablespoons
• Coarse salt - 7.5 tablespoons
• Granulated sugar - 3.5 tablespoons
• Bay leaf - 4 pcs.
• Black peppercorns - 1 tablespoon
• Coriander - 1 tablespoon

Cooking process:

1. To save time, we start cooking with the brine, as it will take time to cool down. Pour water in the specified amount into a saucepan, add salt and granulated sugar, black peppercorns, coriander and bay leaves. Bring everything together to a boil, cook for a couple of minutes and remove from the stove. Pour in vinegar, stir and let cool completely.
2. We prepare jars and lids for herring. It is desirable that the container be with a wide neck - this will make it easier to lay and then remove the fish carcasses. Rinse the jars and lids with boiling water, dry them.
3. We wash the herring thoroughly. We cut off the heads, cut the abdomen. We remove the insides and all the inner films. Rinse and dry again.
4. We put the carcasses in jars. We do this quite tightly, placing the herring around the circumference of the container. Fill the fish with cooled brine, close the lid and refrigerate for two days. After the specified time, the fish will be ready for consumption. It is recommended to store such herring for no more than a month.

Bon Appetit!