Salted herring - a favorite Russian snack , which is sometimes used as a main ingredient for the preparation of festive salads. Today we will tell you a few recipes for salting herring home-style in brine.
Recipe for salting herring in brine
Ingredients:
- herring freshly frozen;
- sugar - 10 g;
- salt iodized - 20 g;
- vegetable oil - 10 ml;
- lemon juice - 10 ml;
- water boiled - 990 ml.
Preparation
To pickle herring in brine, prepare the jar in advance: rinsed, sterilized and dried. We rinse the fish, remove the gills, gut and cut off the head. Then we put the herring in a glass jar. In cold water, we dissolve the fine salt, sugar and bring the solution to a boil. After that, we cool it and pour in the vegetable oil. Fill the resulting brine with our fish and close it with a dense capron cap. We remove the container in the refrigerator and after 3 days we cut the herring with slices and sprinkle with lemon juice at will.
Salting herring in the home in brine
Ingredients:
- herring freshly frozen - 2 pcs .;
- cloves - 3 pcs .;
- sugar - 10 g;
- salt is fine - 20 g;
- dry laurel leaf - 2 pcs .;
- water 990 ml;
- pepper with small peas - 5 pcs.
Preparation
We wash the fish, remove the gills and put the carcasses in a deep saucepan. In another dish pour cold water, dissolve all the spices, sugar and throw a laurel. Brine the brine to boil, and then cool at room temperature. Fill herring with cool solution, cover with a lid and clean for 5 days in the refrigerator. Next, the fish gently gutted, cut into pieces and put salted salted herring on a plate.
Salting the herring entirely in brine
Ingredients:
- frozen herring;
- vegetable oil - 35 ml;
- acetic essence - 10 ml;
- salt - 5 g;
- Bay leaf;
- black pepper - 3 peas;
- water - 255 ml.
Preparation
Herring is washed, carefully gills are removed and we put the carcasses on a plate. Next we will tell you how to prepare brine for salting herring. In a small pot, pour filtered water, we throw salt, pepper, laurel and bring the mixture to boil. Carefully remove the dishes from the stove, cool the contents and pour a little vinegar and vegetable oil. In the resulting solution, spread the fish and leave for half a day at room temperature. Now we rearrange the herring in the fridge and mark it for 7 more hours. After that, gut it, cut it into slices and serve it to boiled potatoes.