Salted fish - a wonderful Russian snack, which is served on the table with boiled potatoes . Today we will tell you how to deliciously salted herring in brine at home in various ways.
Pickled herring brine
Ingredients:
- water filtered - 660 ml;
- iodized salt - 15 g;
- white sugar - 10 g.
Preparation
Before preparing the pickle, the herring is processed, gutted and put into a glass container. Then fill the pan with cold filtered water, throw the necessary amount of salt and sugar. Stir well with a spoon until all the crystals have dissolved, and heat the liquid until it boils. Next, the brine is allowed to cool to room temperature and gently poured into the dishes with the fish. Leave the workpiece for 1 hour, and then remove the container in the refrigerator for about 3 days. After cutting the fish into slices, put it on a plate and water it at will with vegetable oil.
Brine for herring spicy salting
Ingredients:
- water 990 ml;
- salt - 25 g;
- sugar - 10 g;
- black pepper - 10 peas;
- laurel dry leaf - 4 pcs .;
- dry cloves - 5 pcs.
Preparation
And here's another way how to make brine for herring. To begin with, the fish is thawed, thoroughly washed, the gills removed and put into a glass container, intended for salting.
In the pan boil the filtered water, dissolve salt in it, white sugar and throw all the spices: dry cloves, laurel leaves and peas of black pepper. Thoroughly mix and again bring the liquid to a boil, stirring with a spoon. Then cool the liquid and pour it into the prepared herring. Leave the fish for one hour at room temperature, and then put it in the refrigerator for pickling for about 3-5 days.
Spicy brine for herring with mustard
Ingredients:
- mustard home - 20 ml;
- water 990 ml;
- iodized salt - 45 g;
- sugar - 30 g;
- coriander in beans - 10 g;
- fresh greens - to taste;
- dry dill - 5 g;
- bay leaves - 10 pcs .;
- black pepper - 5 peas.
Preparation
To begin with, we defrost the fish, remove the gills carefully, rinse them in cold water, dry and oil on all sides with homemade mustard. Mix well, re-boil and cool the brine to room temperature. Then we fill in the prepared carcasses and leave them for about 2 hours. After that, we clean for 2 days in the fridge, and then serve as a snack on the table.