If you prefer to choose fresh herring and pickle her own, one of the following salted herring recipes will certainly suit you.
Recipe for salted herring
The original recipe for lightly salted herring is laconic, and therefore includes only salt, sugar and a little laurel, if desired. Following this technology, the fish is ideally salted and does not fill with unnecessary water.
Ingredients:
- herring young - 3 carcass;
- salt - 1 ½ tsp;
- sugar - ½ tsp;
- laurel leaves - 3 pieces;
- vegetable oil - 15 ml;
- juice ¼ lemon;
- onions - 1 pc.
Preparation
Before you make a salted herring, the fish are peeled off the fins, the head is cut off, the entrails are removed, rinsed and dried each of the carcasses.
Break the laurel and mix it with salt and sugar. Scrub the herring with this mixture both outside and inside. Put the fish in a sealed container and leave to salivate in the cold for a couple of days. After a while, rinse the carcasses, dry them with napkins, cut and serve, watering with oil, lemon juice and laying half rings of onions on top.
Lightly salted herring at home
Ingredients:
- herring - 3-4 pieces;
- sugar - 95 g;
- salt - 35 g;
- vinegar - 230 ml;
- water 230 ml;
- Mustard seeds - 2 tsp;
- Fenugreek seeds - 1 teaspoon;
- peas of pepper - 2 tsp.
- onion - 115 g;
- laurel leaves - 2 pcs.
Preparation
Prepare a simple pickle for lightly salted herring, bringing to boil water with salt and sugar. After boiling, add to the pickle laurel, pepper, mustard and fenugreek. Pour the prepared herring with brine, cover it with thick onion rings and leave it in the cold for two days.
Delicious, lightly salted herring
In order for the herring to salivate quickly and evenly, it must first be divided into large pieces, and then poured with a strong brine. Having survived the fish for only a couple of hours, you will get an amazingly delicious product.
Ingredients:
- herring - 1 piece;
- salt - 2 tbsp. spoons
- sugar - 1 teaspoon;
- water 480 ml.
Preparation
Prepare the herring by clearing it of the viscera, cutting off the fins and head. Prepared fish, divide into large pieces, put in a plastic container and fill with a strong brine. Leave the fish to salivate for 2 hours, and then serve a delicious lightly salted herring with onions and herbs.