Don't know how to pickle herring at home? Our step-by-step cooking recipe with a photo will teach you how to cook a delicious spicy salted herring in your kitchen in just 2 hours !!!

When it comes to spicy salted herring, some are able to lose their composure and sense of proportion ...

However, such strong gastronomic emotions can be evoked by a really tasty salted herring, and not its likeness, which can sometimes be found in the retail network.

Unfortunately, manufacturers sometimes pursue a completely different goal - to preserve the herring as long as possible, to mask any of its shortcomings, or to completely hide the use of spoiled fish.

To avoid such troubles, it is easier to cook salted herring at home.

Allocate just a little more than 2 hours for this, taking into account the carcass cutting - and in the evening you can have dinner with your favorite fish!

How to pickle spicy salted herring at home

• fresh frozen herring - 3 pcs .;
• salt - 3 tablespoons;
• water - 600 ml;
• spices and herbs: cumin, bay leaf, sweet paprika flakes, coriander and allspice - to taste;
• onions - 2 pcs.;
• vinegar 9% - 3 tablespoons;
• vegetable oil - 0.5 cups.

Recipe

1. The recipe refers to quick ways of salting fish, so cutting herring is a must! As you probably already know, the best for cutting is the slightly "unfrozen" herring. Since fresh herring is a fish with a rather tender fillet, it is more convenient to cut and mill it when it still retains some elasticity after the cold, so it does not break into pieces and is well separated from the ridge. So don't wait until it's completely thawed out and get started on the salted herring recipe as soon as you can cut it. We separate the heads and remove the insides from all the carcasses, wash the abdomens well from blood and films.

2. We cut the washed carcasses without the head and entrails with a longitudinal incision along the back to the spine, cutting through the skin. Pull the fillet off with your fingers and remove it from the large rib bones. As a result, we get two fillet fish pieces from one fish. We extract the remaining bones by hand. Do not remove the skin at this stage - this can be done after the fillet is salted.

3. We select suitable salting dishes, for example, a deep and wide plastic container. In such a container, the brine will completely cover the fish, which means that the salting will be uniform.

4. Brine for spicy salted herring consists of water and salt, in a ratio of 1 herring (2 fillets) - 1 tbsp. salt and at least 200-220 ml of water.

5. Place the spices to taste in the brine - bay leaves, caraway seeds, allspice, coriander, paprika. Bring the salty-spicy liquid to a boil and leave to cool completely (!).

6. Fill the herring with completely cooled brine and leave it for 2 hours. If the room is too hot, transfer the container to the refrigerator.

7. During the salting process, cut the onions into thin rings.

8. After 2 hours, drain all the brine from the fillet container. You can drain it through a sieve, leaving all the used spices, and then return them to the herring. Cut the fillet pieces into portioned segments of arbitrary width (2-4 cm), then transfer them in the same container with onion rings.

9. For those who like to add a little vinegar to salted herring, we suggest pouring a mixture of vinegar and vegetable oil over the herring.

Domestic herring has enough opponents, and only because you don't really want to mess around and wait a long time for an appetizing tasty fish to be ready. Of course, the easiest way is to go and buy ready-made herring in a store or market. But surely every housewife had a situation in her life when the purchased fish turned out to be too salty or not salted, with protruding blood. And it is not known what ingredients are put in for salting.

Therefore, it is better to cook spicy salted herring at home. Keep in mind that the recipes below are suitable for any fish, and you can also add salt to mackerel or pink salmon.

An ideal side dish for herring is potato dishes. This can be fried or boiled potatoes, mashed potatoes, country-style potatoes or baked in the oven.

Spicy salted herring with coriander, caraway seeds and cloves

For cooking herring in a spicy brine, take a fatter fish. Choose a carcass with an undamaged surface that is smooth and pleasing to the eye. By the way, we will pickle the whole herring in a spicy brine, but according to this recipe you can make gutted fish and pieces.

Taste Info Fish and seafood

Ingredients

• fresh herring - 1 pc. (300-350 g);
• water - 0.5 l;
• salt - 2 tbsp. l .;
• granulated sugar - 1 tsp;
• ground coriander - 2 pinches;
• allspice peas - 5 pcs.;
• black peppercorns - 3 pcs.;
• cloves in buds - 3 pcs.;
• bay leaf - 1 pc .;
• cumin - 1 pinch.

How to cook spicy salted herring at home

Before placing the fish in the brine, rinse it under cool running water.

Add salt and sugar to a small bowl.

Add black and allspice peas, spicy clove buds.

Send ground coriander and caraway seeds there, throw a bay leaf for flavor.

Gently mix everything together and fill with water, for the brine it must be boiled and cooled in advance. You can pour spices and hot liquid, but then be sure to let the brine cool down. This recipe uses chilled boiled water.

After pouring the water, mix the ingredients well so that the grains of salt and granulated sugar are completely dissolved. Herring brine is ready!

Find a suitable container for salting fish, it can be glassware or a plastic container. Transfer the prepared herring to it.

Pour the prepared brine over the fish. If it floats up, then you need to press it down with something or constantly turn it over during the salting process. Leave the herring like this at room temperature for 3-4 hours. Next, send the fish in the container to the refrigerator for 2-3 days. It is not worth increasing the salting time, because this way the herring may turn out to be too salty.

After the specified time has passed, the delicious spicy salted herring will be ready! Cut the fish: remove the head, tail, entrails. Cut it into pieces and serve, garnish with onion rings on top or sprinkle with young green onions. If you wish, you can pour the fish pieces with aromatic vegetable oil.

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Quick salting herring with mustard

Ingredients

• fresh frozen herring - 2 pcs.;
• mustard - 2 tsp;
• water - 0.5 l;
• coarse salt (not "Extra") - 2.5 tbsp. l .;
• granulated sugar - 1 tsp;
• black peppercorns - 5 pcs.;
• bay leaf - 1 pc.

Preparation

1. First you need to defrost herring carcasses. Never do this in hot water or the microwave, the fish should defrost naturally. Ideally, take the herring out of the freezer in the evening and put it in the refrigerator overnight.
2. Next comes the dirtiest and most unpleasant job - preparing fish carcasses. Cut off the tails and heads of the herring, cut the belly along the entire length and remove the entrails. Wash the fish under running water and let it dry slightly.
3. Now, one by one on each fish carcass, put a teaspoon of mustard, coat well on all sides and transfer to a plastic container or an enamel bowl.
4. Set the dishes with herring aside for now, let the fish be saturated with mustard aroma, and prepare the brine. Pour water into a saucepan, add salt, sugar, throw black peppercorns and bay leaves, send to the stove. Bring the brine to a simmer, stirring to dissolve the sugar and salt grains. As soon as the water in the pot boils, turn off the heat and let the liquid cool to room temperature.
5. Pour the herring with cooled brine so that it is completely covered with it. Cover the top with a lid and send it to the refrigerator for two days.
6. Serving tender spicy herring to the table, cut it into slices and sprinkle with onion rings.

Spicy salted herring with onions

We offer another spicy herring ambassador - with onions. This recipe is given for one herring, but we assure you that it turns out to be so tasty that you can safely buy 2-3 pieces, increase the amount of ingredients and make a preparation for a whole liter jar. It is stored in the refrigerator for 1-1.5 weeks. Although if you have a large family and you prepare mashed potatoes for dinner, there is hardly anything left to store. Under the potatoes, such herring will go away in an instant.

Ingredients

• herring (300-350 g) - 1 pc.;
• coarse salt - 50 g;
• onions - 2 pcs.;
• black peppercorns - 5 pcs.;
• allspice peas - 5 pcs.;
• bay leaf - 1-2 pcs.;
• vegetable oil - for filling.

Preparation

1. Thaw the fish carcass and prepare the fillets. To do this, cut off the head and tail, make a deep longitudinal incision along the entire abdomen, remove the insides and carefully peel off the thin skin.
2. Now rinse the fish thoroughly under running water, then dry it with paper towels or napkins. Separate the fillet from the ridge, remove all small bones.
3. Place two slices of fish fillets in a plastic container or regular plate, sprinkle with half the salt indicated in the recipe on top. Now turn the fillets over to the other side and sprinkle with the remaining salt again. The amount of salt may vary depending on the size of the fish. The indicated 50 g are taken on the basis that the herring will turn out to be lightly salted. If you like salted fish, increase the amount of salt. Close the container with a lid, if you used a plate, then tighten it on top with cooking wrap and leave it in the kitchen on the table for 1 hour (for salted fish lovers, the time can be increased to 1.5 hours).
4. During this time, peel the onions, wash and cut into thin half rings.
5. After the required time has passed, thoroughly rinse the herring fillets from salt and dry again with paper towels (it should not be wet). Cut it into 1.5-2 cm pieces.
6. Now take a glass jar, an enamel bowl or a plastic container and stack the sliced \u200b\u200bonion in layers, then the herring, again the onion and again the herring. Neither fish nor onions need to be tamped, as they lie down freely, so let it be. Place black and allspice peas, bay leaves between the layers.
7. The last layer should be onions. Now fill the herring with vegetable oil. Pour gradually so that it seeps through the onion and fish layers and covers everything to the very top. Cover the dishes with a lid and send to the refrigerator. You can try a couple of pieces of such herring after 3-4 hours, but it's still better to keep it in the cold for a day, the taste will be completely different.
8. After the right time, it remains only to put the herring with the onion on a plate and sprinkle a little with finely chopped dill on top.

Atlantic, Pacific, Caspian or Baltic, for us it doesn't really matter which one to choose, because they are all great. Spicy salted herring, no matter what recipe you choose for it, was, is and will remain the most desirable type of snack at a gala banquet or everyday table. Salt, sugar and many spices are what makes this seafarer so appetizing and delicious. Here we will prepare it today.

No matter how sad it was for the Slavic people, the Dutch were the first to come up with the idea of \u200b\u200bsalting herring. A long time ago, six or seven centuries ago, namely in the 14th century, thanks to this discovery, a little-known fisherman from Holland, Willim Beckel, suddenly became a super-star of the culinary Olympus, first in his homeland, and then throughout Europe. And only by the 15th century, these salted fish conquered Novgorod Russia, where later a method was invented for how to salt spicy salted herring.

Ingredients

• - 2 pcs. + -
• - 0.8 l + -
• - 2 tbsp. l. + -
• - 1 tbsp. l. + -
• - 10 pieces. + -
• - 3 sheets + -
• Carnation - 3 pcs. + -

Preparation

This old recipe has survived to this day. From time immemorial, Caspian and Baltic herrings have been pickled on Russian lands just wet, using spicy plants, salt and granulated sugar. So today we are glad to try this way of salting herring with a spicy salting, which has taken root for years.

1. First, let's process the fish carcasses. We clean off the residual scales. After that, we open the abdomen and clean it from the giblets. In no case do we throw out caviar and milk, but leave it for salting, because for many it is a real delicacy.
2. Now that the fish is prepared and waiting in the wings to be soaked in brine, we will start preparing the spicy marinade. Pour boiled water into a deep and wide container, add salt, add spices and sugar, and then stir everything until the salt and sugar crystals dissolve.
3. When our brine cools down to room temperature, put herring carcasses, caviar and milk in it. All products should be completely immersed in a spicy liquid, and so that the fish does not float up, we put a little pressure on it, then close the container with a lid and send it to the refrigerator for a day.
4. Fatty, fragrant, lightly salted herring by its appearance directly stimulates appetite and intense salivation.

Cut our spicy "beauty" into neat slices and spread on an elongated platter overlapping, alternating with lemon and lime slices, and on the edges arrange onion rings soaked in vinegar and pitted black olives. This presentation looks bright and colorful, and will not leave anyone indifferent.

Spicy salted herring with vinegar

Oh, how delicious herring with vinegar is. Yes, such a marinade for herring of spicy salting is simply excellent. The meat turns out to be soft and slightly cooked, with subtle vinegar and notes, and aroma of fragrant plants. Mmm, delicious. And with boiled potatoes, but with butter and seasoned with fresh herbs, well, you just lick your fingers.

Ingredients

• Chilled herring - 1 kg;
• Salt - 3 tablespoons;
• Water - 1 tbsp.;
• Table vinegar 9% -2 tbsp;
• Granulated sugar - 1 tbsp.;
• Dill greens - 1 bunch, or dried - 2 tablespoons;
• Lavrushka - 2-3 leaves;
• Black peppercorns - 7 pcs.;
• Carnation - 3 pcs.;
• White mustard beans - 1 tbsp;
• Coriander beans - ½ tbsp;
• Onion-turnip -1-2 heads;

Preparation

1. We clean the fish and cut it into portioned slices 2-3 cm thick. You can also pickle fillets by removing skin and bones from the carcass.
2. Now we will cook the brine, for which we pour water, vinegar, salt and sugar, laurel, pepper, cloves and coriander with mustard into a saucepan and bring to a boil over medium heat. Then our marinade needs to be given time to cool.
3. At this time, we will deal with onions and herbs. We clean the "tearful" vegetable from the husk and cut into rings, and finely chop the bunch of dill with a knife.
4. Put the fish pieces in one layer in a wide, deep bowl, sprinkle with herbs and cover with onions, then fill in everything with cooled brine and leave in the refrigerator for a day.

Such herring can be immediately laid out beautifully on a platter along with pickled onions. As a decoration, you can use vegetable carving, or a simple vegetable cut from cucumbers, bell peppers and tomatoes.

For those who do not particularly like to mess around with cleaning fish, this quick and easy recipe for pickling spiced herring is suitable. You don't have to dirty the dishes either, which is important, because all the action will take place in a package. So, we need to arm ourselves with a couple of dense cellophane bags, threaded one into the other, for reliability, and also prepare the following ingredients:

• Chilled or frozen herring - 3 pcs.;
• Salt - 3 tablespoons;
• Sugar - 3 tsp;
• Peppercorns - 1 tsp;
• Seasoning for pickling herring - 1 tsp;
• Lavrushka - 4 leaves;

Preparation

1. We just need to wash whole fish with water from the remnants of scales and mucus, and then put them in a bag.
2. Next, in a plastic bag, pour evenly a mixture of salt and sugar, as well as all the spices. Black peppercorns should be crushed with a rolling pin or in a coffee grinder. If it was not possible to find a ready-made seasoning for salting, then you can make it yourself by mixing ground allspice and black pepper (in addition to that which is already stated in the recipe), coriander, dried dill and fennel.
3. When all the components have already been placed in the bag, we tie it well and begin to shake it vigorously so that everything is mixed, and the salt and sugar dissolve and are evenly distributed over the herring.
4. That's it, now we put the bag in the refrigerator for three days.

The spicy salted herring prepared in this way is simply incomparable. Salted perfectly, absorbing all the subtleties of spice aromas, creating a fragrant bouquet of fragrant additives. It is perfect both for preparing salads and appetizers, and as an independent dish, along with fresh vegetables, rice or potatoes for a side dish.

Lightly salted herring is present on absolutely all festive tables. No festivities go by without this simple but tasty product. At the same time, lightly salted herring can serve as a basis for various, no less tasty dishes.

Ocean herring is most suitable for these purposes. As for marine fish, they can contain toxins or heavy metals, which is quite harmful. As a rule, they buy frozen herring.

Despite this, you should definitely pay attention to the condition of the fish carcasses. These should be uncrumpled and undamaged specimens with a silvery tint, light bulging eyes, and fins pressed to the body.

If headless fish is sold, it is difficult to determine how fresh the product is. The most fatty and tasty fish is fish caught in winter, and if you use large, rounded carcasses with a uniform color of the back for salting, you will be able to get the most delicious light-salted herring.

Preparation of food and containers

As a rule, glass or enamel dishes are taken, although other containers are also possible. Recently, it became possible to use containers made of food grade plastic. Plastic buckets where herring of various salting is stored are perfect. Such dishes, at the present time, are "a dime a dozen".

The fish is thawed before cooking. The optimal mode is + 5 ° С. In this case, you can use the refrigerator by placing herring in it for a day. When salting, the gills are removed, as they can give the fish an unpleasant taste. After that, the fish are washed in clean cool water.

What and how to cook

To obtain a delicate, pleasant taste, you will need:

• two large carcasses of herring;
• 1 tbsp. tablespoons of salt and 1 tsp of sugar;
• 2.5 cups of water.

After preparing the herring, it is placed in a container. Salt and sugar are poured into boiling water, after which the marinade cools down to room temperature. After that, the herring is completely filled with this solution, covered and moved to a cold place (refrigerator) for a couple of days.

Homemade quick salting recipes

This simple recipe does not contain exclusive ingredients, moreover, it does not take long to prepare. The herring is thawed, but not completely. The carcass is removed from giblets, skin and bones. The herring fillet is cut into several pieces and laid out in a prepared container.

Brine preparation:

• take 3 full, with a slide, tablespoons of salt;
• half a liter of cool water;
• pieces of herring are completely filled with brine. After an hour and a half, the brine is drained.

Further actions:

• you need to take 250 ml of cold water;
• 1 tbsp. a spoonful of 9% vinegar;
• pieces of herring are poured for five minutes, after which the liquid is again drained.

The following ingredients are added to the herring:

• onion;
• bay leaf;
• black pepper, peas;
• sunflower oil;
• pieces of herring are poured for half an hour.

Whole herring in brine

For salting 1 carcass, you need the following:

• 1 liter of water;
• 3 tbsp. spoons and 1.5 tsp of sugar;
• 5 black peas and the same amount of allspice;
• 2 pieces of bay leaves;
• 3 carnation buds.

All ingredients are placed in a bowl and brought to a boil. The solution must be cooled. After that, the herring carcass is placed in a container and filled with cooled marinade. The capacity is selected so that it is possible to fill the whole herring. After that, the product is placed in the refrigerator for two days.

Salting without water in oil, in pieces

Based on the calculation, for 1 kg of herring, the following amount of products is taken:

• onions - 0.5 kg;
• salt - 3 tbsp. spoons;
• refined sunflower oil - 5 tbsp. spoons.

The herring carcass is cut and cut into pieces. Each piece is rubbed with salt and placed in a container. Onions are cut into rings and placed in slices on top. Each layer of herring is formed in this way. Finally, fill the fillet pieces with vegetable oil. The product is covered with a lid and put into the refrigerator for a couple of days.

Donskaya herring, salting features

This type of herring is considered the fattest and most delicious fish. As a rule, it is salted in large quantities for the winter.

To prepare the brine, take 100 g of salt per 1 liter of water. The herring is laid out in a separate container and filled with solution. From above, the fish is pressed with a special oppression. This is necessary so that the fish is constantly in the brine. After that, the herring is placed in a cold place for about 5 days. When salting, it is not recommended to add various spices, since they are able to kill the taste of the fish itself. Many argue that if you take water from the Don River, then the herring turns out to be especially tasty.

Lightly salted herring in a jar

The recipe is designed for the preparation of two large carcasses of fresh frozen herring:

• you should take 0.5 liters of water;
• 3 tbsp. spoons and 2 tbsp. tablespoons of salt and sugar, respectively;
• spices (bay leaf and allspice).

All products are filled with water and boiled for two minutes. After that, 20 ml of a 9% vinegar solution is added. The carcasses are put into a liter jar, after which the cooled marinade is poured into the jar. In conclusion, the jar is moved to the refrigerator for a day.

Spicy herring with mustard

Two large fish will require the following products:

• water - 1 l;
• salt and sugar, 5 and 3 tbsp. spoons, respectively;
• 1 tbsp. a spoonful of dill and coriander;
• bay leaf - 10 pcs;
• black peppercorns - 1 tsp;
• all food is placed in boiling water and brought to a boil.

While the marinade is cooling, the herring carcasses are taken and coated with 2 tablespoons of mustard. After that, the carcasses are placed in a container and filled with brine. After two hours, the product is placed in the refrigerator for a couple of hundred parts.

Spicy salted herring fillet

For 1 large herring you will need:

• 100 g of salt;
• 1 liter of water;
• 2 tablespoons of sugar;
• allspice, several pieces;
• bay leaf;
• cloves;
• caraway.

All components are placed in a container and brought to a boil. While the hot marinade cools down, you can start cooking the carcass. The carcass is cleaned and cut into small pieces, after which it is placed in a prepared container. In conclusion, pieces of fish are poured with a prepared spicy solution and placed in the refrigerator for two days.

Recipe for cooking herring fillet with lemon

Take two large herring fish with the addition of the following ingredients:

• 2 tablespoons of salt and 1 tablespoon of sugar;
• 5 pieces of bay leaves;
• 12 pieces of allspice;
• 2 lemons.

The herring is peeled and cut into separate pieces. Pieces of herring are laid out in layers in a specially prepared container. Each layer is diluted with lemon, salt, sugar and spices. After that, the fish prepared in this way is pressed down with a plate with a load and sent to the refrigerator for three days, no more.

Dry herring salting: very tasty

The herring carcass is kept in cold water for about an hour. After that, the fish is cut. The head is cut off from the carcass, and the giblets are removed, after which the fish is additionally washed and thoroughly wiped with a paper towel.

Take 2 tablespoons of salt and 1 tablespoon of sugar and mix. The fish is rubbed on all sides and wrapped in three layers of cling film. After that, the herring is left in this state for 2 hours. After this time, the fish unfolds, washed with water and dried with a towel. Finally, the herring is placed in a bowl and seasoned with onions and sunflower oil. After half an hour, you can eat the herring.

To make the herring tasty and not lose its structure, it must defrost naturally, but not in the oven or microwave.

If the herring is cooked whole, at once with the entrails, then it always turns out to be tastier. It can be kept in brine for 7 days. After that, the herring can be cut up and placed in another container, and then add vegetable oil. Then it can be stored for a longer period.

For quick cooking herring, it is better to peel and cut it into pieces. In this state, it will quickly become saturated with marinade and after a while you can eat it. If the fish lay in a salty solution and turned out to be salty, then the problem can be corrected by soaking the fish in water or fresh cold milk. After it has been in the solution for 2 hours, the herring will be tasty and aromatic.

How lightly salted herring is served and consumed

As a rule, lightly salted herring is served with spices, and also poured with sunflower oil. Fried or boiled potatoes, as well as mashed potatoes, go well with herring. This is a wonderful, delicious dish that can decorate a festive table. Naturally, the most delicious is the herring that is cooked with your own hands.

In addition, lightly salted herring can serve as a basis for the preparation of various dishes, such as "Fur coat" or "Herring under a fur coat." A very tasty dish, but it requires special ingredients, the main thing is that there is a herring. This dish successfully decorates the festive table, including the New Year one. It just so happened that salad "Olivier" and "Herring under a fur coat" are the main dishes on the table for the New Year. But this is only a small fraction of the delicious dishes that can be prepared using lightly salted herring.

Using similar recipes, as well as salting techniques, you can also salt other types of fish that are found in our waters. Silver carp prepared according to these recipes can be much tastier than herring.

Recommend to your friends:

We offer you recipes for salting fish - spiced pickled herring at home

Recipes for salting fish at home. Pickled herring

Salting fish recipes there are many, but I offer you two of my proven recipes for how to pickle herringat home ... Pickled herring is spiced, but in the first recipe it is salted without vinegar, and in the second - with vinegar

Fish salting recipes. Spicy salted herring at home without vinegar

Herring - 1-2 pieces

For spicy salting:

Water - 0.5 liters

Salt - 2 tablespoons (the brine turns out to be quite salty, but in this case, the herring will be salted faster. If you have time, make the brine with less salt or just slightly increase the amount of water.

Sugar - 0.5 teaspoon

Spice:

4-6 peas of black and allspice

2 carnation buds

3 bay leaves

0.5 teaspoon coriander seeds (cilantro)

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

Preparation:

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

How to salt a herring:

We butcher the herring. Cut off the tail, head, remove the insides, wash the herring under cold water, remove the inner black film. We cut the herring into not very thick pieces (so that later it would be convenient to eat them).

We put 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.

Do not defrost the herring to the end 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 cools. Then we put it in the refrigerator. The salting time will be slightly longer. But then you can peel, cut and use the herring as you like. And on the cuts it will turn out not as dark as it looks in the top photo from me.

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!

Enjoy your meal!

Herring marinated with vinegar. Pickled herring at home quickly

Herring marinated with vinegar is not only a quick, but also a fabulously delicious recipe for salting fish. The herring turns out to be the most tender, slightly salted, not sour, just like butter, and it melts in your mouth. A very tasty recipe that we liked unconditionally. And I advise you to make the same pickled herring at home.

For this recipes you need ingredients:

Frozen herring - 2 pieces

Fresh dill

For the marinade:

Water - 0.5 cups

Vegetable oil - 100 ml.

Salt - 1 heaped teaspoon

Sugar - 1 teaspoon

Vinegar 9% - 1-2 teaspoons (I advise you not to add vinegar right away, first add 1 teaspoon, and the next day try herring and marinade, if there is not enough vinegar, add another 1 teaspoon)

Prepared mustard - 1 teaspoon

Since I really love spices, I added a few more black allspice peas and some coriander seeds to the marinade

Marinade preparation:

Mix boiled cold water with all the ingredients.

Pickled herring with vinegar

Defrost the herring, but not until soft. Cut off the head and tail, remove the insides. We carefully scrape off the black film on the abdomen with a knife. We remove the skin from the fish. We cut it along the ridge, divide it into halves. The ridge is removed, as well as, if possible, all internal bones. Cut the herring into slices. We put it in a jar, sprinkling with chopped dill.

Pour the cooked marinade over the herring and close the jar with a lid. We put the jar in the refrigerator. In a day or two, the herring will be ready for use.