It seems to me that there are no people in our country who are not admirers of herring. Salted, with onions and butter, this delicious fish has long been our national treasure and deservedly enjoys popular love. I have been salting fish for a long time and today I am ready to tell you how tasty and quick to salt herring at home. Someone likes to pickle the whole carcass, but someone likes pieces in a jar to their heart. Many people recommend making the ambassador dry, while others prefer it in brine. I have a lot of recipes, I will share all the secrets, I will not hide anything.

But first, a little history:

Do you know, my dears, that herring was not always a gastronomic delight worthy of the royal table. Until the XIV century, it smelled disgusting and bitter ugly, and was the food of monks, prisoners and beggars. The fish changed its image after an old and experienced fisherman by the name of Willem Jacob Böckels did not start salting the fish right in the sea, having previously gutted it.

Previously, it was also salted, of course, but not immediately, and the word "refrigerator" was not yet known then. Can you imagine what kind of fish it was? Willem's herring fell into the barrels immediately from the nets, he put the fish in the barrel and filled it with brine. Thus, the herring did not spoil at all and went ashore in full combat readiness - right on the table!

How to deliciously salt herring at home

You can salt the herring, friends, in several ways. Distinguish between dry salting and salting in brine, that is, in brine. Dry salting is considered the simplest. The whole herring is salted, in pieces, sometimes salted immediately in a jar. You can also pickle fish, I told you about all the recipes, and you can go with them.

Please note that the salted herring will be two days later. The longer the fish stands, the saltier it will become.

The best spices for salting herring: allspice or black pepper, coriander, bay leaf, cloves and mustard.

It is better not to use other seasonings, if you wish, you can add later, to the already salted herring, when you make it with oil or vinegar.

Dry salting of herring in film

This recipe is perfect when you need to quickly salt the fish, in the shortest possible time.

1. Gut the herring, put the carcasses in water for about an hour. Then stir 2 parts salt and 1 part sugar, rub the carcasses with this mixture.
2. Wrap the fish with cling film and leave for a couple of hours on the table.
3. Rinse off excess salt and start sampling.

Salt the whole herring with dry salting

The easiest and simplest salting of herring at home.

1. For 1 kg. herring will need 1 tbsp. spoon of sugar and 2 tablespoons of salt.
2. Sprinkle the fish with spices and leave in the room for a day. Then hide in the refrigerator.

Dry method of pickling herring in a bag in pieces

With this method, you can salt the whole fish, or, at your discretion and speed up the salting process, by gutting the fish and cutting into pieces.

1. For 1 kg. fish take st. a spoonful of sugar with 2 tablespoons of salt, black peppercorns - 8 pcs. (it is better to grind it, then it will become more aromatic), and a couple of leaves of lavrushka.
2. Put the herring in a bag, send all the seasonings there and wrap tightly. In the refrigerator, the herring will be ready after a couple of days, in the room - you can already try it for a day.

How to pickle herring in oil

I don't even know if it is dry pickle or not, but regardless of the name, the fish turns out to be delicious.

We need:

• Herring - 1 kg. (2 - 3 pcs.).
• Salt - 4 - 5 tbsp. spoons.
• Vegetable oil - 5 - 7 tbsp. spoons.
• Onions - 2 pcs.

1. Cut the fish, divide it into fillets, rub with salt, and put in a jar, alternating each layer of herring with a layer of sliced \u200b\u200bonions.
2. Pour vegetable oil into a jar and leave in the refrigerator for a day or two.

Agree that any product prepared with your own hands is much tastier than the purchased one. It will take very little time to pickle a herring, but a lot of pleasure!

How to quickly salt herring in brine

This is the second home salting method you can choose for your favorite fish. Fold the herring into a three-liter jar (heads down) and cover with brine.

We need for one liter of water:

• Salt - 5 - 6 tbsp. tablespoons of salt.
• Black pepper - 5 peas.
• Sugar - 1 spoon.
• Bay leaf - 2 pcs.

1. Pour the carcasses with boiled with all the additives and cooled brine. Pour 1 tbsp directly into the jar. a spoonful of dry mustard. The fish will be ready after 2 - 3 days.

The classic version of salting in brine

We need:

• Herring.
• Water - for one liter:
• Bay leaf - 3 pcs.
• Black pepper - 10 pcs.
• Salt - 2 tbsp spoons.
• Carnation - 5 pcs.
• Allspice - 5 pcs.
• Sugar - 1 tbsp. the spoon.

Salting according to this recipe:

1. Cut the fish, set aside the milk and caviar, we will salt it together with the fish.
2. Make a brine: add all the spices to boiling water, let it boil, wait until the salt and sugar are completely dissolved, and turn off the heat.
3. When the brine has cooled, pour the herring on the table for 3-4 hours, then transfer to the refrigerator. Get the caviar with milk in a day, otherwise they will be too salty, the herring itself will be ready after two days.

Salt in brine - recipe with mustard

We need:

• Herring.
• Water - 1 liter.
• Black pepper - 10 - 15 peas (it is better to grind them).
• Salt - 5 tbsp spoons without a slide.
• Mustard, seeds or dry - 1 teaspoon.
• Sugar - 3 tablespoons.
• Bay leaf - 5 pcs.

1. Boil water with all the spices and cool.
2. Pour the cooled brine over the fish and leave for a day. Mustard, by the way, is a very useful spice for herring, and not only because of its taste - thanks to it, the fish will become strong and elastic.

Spiced herring fillet - Dutch style

In different countries, fish are salted in their own way, salting according to this recipe will allow you to have a full-fledged snack that can be immediately put on the table.

Take:

• Herring carcasses - 2 pcs.
• Medium carrots.
• Bulbs - 2 pcs.
• Peppercorns - 10 pcs.
• Laurel - 10 pcs.
• Lemon - ½ pc.
• Salt with sugar - 6 large spoons each.

1. Disassemble the gutted herring carcasses into fillets and cut into slices two centimeters wide, no more.
2. Cut the onion into half rings, and do the same with the lemon. And just cut the carrots with wheels.
3. Grind the pepper and laurel into coarse crumbs, combine them with salt and sugar.
4. In a large jar (if the farm has a wide neck, adapt it), fold the fish fillets in layers, sprinkling with a mixture of spices and shifting with vegetables.
5. The herring will be ready quickly enough, after a day, if left in room conditions. In the refrigerator, the opportunity to taste the fish will come after two.

In pieces in a jar - a very simple salting option

1. Cut the gutted herring into pieces, put in a jar and fill with brine: in a glass of water, dissolve a table with a small hill, a spoonful of salt.
2. In the refrigerator, the fish will be ready in a couple of days, at room temperature much faster - already after a day.

Lightly salted herring of the correct salting - recipe

Let me remind you: any herring turns out to be lightly salted. The longer it stands, the more salted.

• Herring - carcasses.
• Water - liter.
• Salt, coarse - 100 gr.

How to salt:

1. Cut the fish into carcasses, and if desired, even into fillets.
2. Place tightly in a container and fill with pre-made brine. Make sure that the brine completely covers the fillet, press down if necessary.
3. Cover and refrigerate for two days.

Choosing a herring for pickling

Be responsible for the choice of fish for salting, the quality of the dish at the exit and its quality largely depend on this.

• Try to choose large, fatty herring. The most delicious are "boys", that is, herring with milk. The "girls" donate their fat to the caviar.
• Select fish without cuts or other damage, it must be absolutely intact.
• I choose a fish, pay attention to its eyes, bulging in frozen and red in freshly caught - a sign of freshness. The fins should fit snugly against the carcass. It is better not to buy a herring without a head, sometimes, in this way the sellers try to hide flaws so that you cannot understand the true age.
• Defrost herring either in the refrigerator or at room temperature, other methods will not work.
• The most delicious is considered herring, salted at home, with its head, whole. But, if you deem it necessary, to gut the fish, then do not forget to remove the gills with your head.

And now, my dears, a solemn moment comes when your favorite fish is ready and it's time to start tasting. Hope you already figured out what to do next? If not, then send to my page, where I will introduce you to a variety of .

I hope, friends, that your salted herring at home will be very successful and tasty. Bon appetit, do not forget to look at my light, I will not say goodbye to you. With love ... Galina Nekrasova.

Salted herring is a favorite Russian snack and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we decided to devote today's conversation.

Each chef has his own favorite way of salting herring, but before we share them, I would like to tell you a few tricks that will make the fish especially tasty.

What herring to choose for pickling

Naturally, the taste of the finished snack depends a lot on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by the thick back. The fact that the fish recently appeared on the counter and is excellent for salting can be understood by its silvery color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are tears or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of pickling herring

• Salt preferably medium-sized carcasses;
• If you could not find chilled fish and you took frozen fish, then before cooking it should be thawed, but not in water or in a microwave oven, but in the refrigerator.
• Before salting, it is not at all necessary to gut the fish, but it is necessary to remove the gills.
• It is not recommended to use iodized salt for salting.
• The herring should be salted in a plastic or enamel bowl with a tightly sealed lid.
• We recommend storing the finished product only in the refrigerator.

After you have chosen the right herring and have prepared everything you need for pickling, you can proceed to the main stage.

Salting herring in brine

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• vegetable oil - 1 tbsp. l.,
• water - 1 l.

Cooking method

• My fish. We remove the gills. If you wish, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
• Dissolve salt and sugar in water. Bring to a boil.
• Add vegetable oil to the cooled brine.
• Fill the fish with brine. We close the lid. We put it in the refrigerator.
• After 3 days you can try! Before serving, do not forget to sprinkle onion rings over the herring, or sprinkle the fish with lemon juice or vinegar.

Spicy salted herring recipe

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• bay leaf - 2 pcs.,
• black pepper - 5 peas,
• cloves - 3 buds,
• water - 1 l.

Cooking method

• My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
• Pour water into an enamel pot. We add all the listed spices. Bring the brine to a boil.
• We put the fish in a dish suitable for salting.
• Fill with cooled brine. Cork tightly. We remove the fish for 3-4 days in the refrigerator.
• After a specified amount of time, gut the fish. Cut into pieces. Put it on a plate and serve!

Another way of salting

You will need:

• herring - 2 carcasses,
• vegetable oil - 3 tbsp. l.,
• vinegar essence - 1 tbsp. l.,
• salt - 1/2 tbsp. l.,
• black pepper - 11 peas,
• bay leaf - 3 pcs.,
• water - 250 ml.

Cooking method

• Remove the gills from the herring. Wash her well.
• In an enamel saucepan, mix all the spices and pour in the water. Bring to a boil.
• Pour vinegar into the cooled brine.
• Put the fish in the marinade and leave for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, after gutting the fish, cutting into pieces and sprinkling with onion rings.

How to quickly pickle a herring

You will need:

• herring - 2 carcasses,
• water - 1 l,
• salt - from 200 to 300 g,
• spices (bay leaf, black pepper) - to taste.

Cooking method

• My herring carcasses. Not gutted.
• Bring the water to a boil. Gradually add salt to boiling water until it settles to the bottom of the pan.
• Add your favorite spices to the prepared brine, if desired. We are waiting for it to cool down.
• Fill the fish with brine.
• We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
• Before serving, rinse the finished fish with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour with a small amount of vegetable oil.

Express salting of herring

If guests promised to come to you in the evening, then you can pamper them with a herring salted in the morning. (Recipe suitable for salting only Atlantic herring.)

You will need:

• herring - 2 carcasses,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• ground black pepper - 1/3 tsp.,
• chopped bay leaf.

Cooking method

• Gut the fish, remove the gills and head. We rinse. We put it in cold water for an hour.
• We mix the listed spices.
• We take the fish out of the water. Dry with paper towels. Rub with a spicy mixture.
• We wrap the herring in plastic wrap and leave at room temperature. After 2 hours the fish is ready to eat.
• We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

• herring - 2 carcasses,
• black pepper - 8 peas,
• cloves - 3 buds,
• bay leaf - 2 pcs.,
• salt - 2 tsp,
• coriander seeds - 1/2 tsp,
• water - 200 ml.

Cooking method

• In an enamel saucepan, mix the prepared spices. We pour in water. We put on fire and bring to a boil.
• Gut the herring, remove the head and gills. Divide into small pieces. We put it in a glass or plastic container.
• Fill the fish with cooled brine. We put it in the refrigerator for 2 days.
• After the indicated time, the fish is ready for consumption. Put it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Enjoy your meal!

Salted herring is a favorite Russian snack and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we decided to devote today's conversation.

Each chef has his own favorite way of salting herring, but before we share them, I would like to tell you a few tricks that will make the fish especially tasty.

What herring to choose for pickling

Naturally, the taste of the finished snack depends a lot on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by the thick back. The fact that the fish recently appeared on the counter and is excellent for salting can be understood by its silvery color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are tears or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of pickling herring

• Salt preferably medium-sized carcasses;
• If you could not find chilled fish and you took frozen fish, then before cooking it should be thawed, but not in water or in a microwave oven, but in the refrigerator.
• Before salting, it is not at all necessary to gut the fish, but it is necessary to remove the gills.
• It is not recommended to use iodized salt for salting.
• The herring should be salted in a plastic or enamel bowl with a tightly sealed lid.
• We recommend storing the finished product only in the refrigerator.

After you have chosen the right herring and have prepared everything you need for pickling, you can proceed to the main stage.

Salting herring in brine

• herring - 2 carcasses,
• salt - 2 tablespoons
• sugar - 1 tablespoon
• vegetable oil - 1 tablespoon,
• water - 1 liter.

• My fish. We remove the gills. If you wish, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
• Dissolve salt and sugar in water. Bring to a boil.
• Add vegetable oil to the cooled brine.
• Fill the fish with brine. We close the lid. We put it in the refrigerator.
• After 3 days you can try! Before serving, do not forget to sprinkle onion rings over the herring, or sprinkle the fish with lemon juice or vinegar.

Spicy salted herring recipe

• herring - 2 carcasses,
• salt - 2 tablespoons
• sugar - 1 tablespoon
• bay leaf - 2 pieces,
• black pepper - 5 peas,
• cloves - 3 buds,
• water - 1 liter.

• My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
• Pour water into an enamel pot. We add all the listed spices. Bring the brine to a boil.
• We put the fish in a dish suitable for salting.
• Fill with cooled brine. Cork tightly. We remove the fish for 3-4 days in the refrigerator.
• After a specified amount of time, gut the fish. Cut into pieces. Put it on a plate and serve!

Another way of salting

• herring - 2 carcasses,
• vegetable oil - 3 tablespoons,
• vinegar essence - 1 tablespoon,
• salt - 1/2 tablespoon
• black pepper - 11 peas,
• bay leaf - 3 pieces,
• water - 250 ml.

• Remove the gills from the herring. Wash her well.
• In an enamel saucepan, mix all the spices and pour in the water. Bring to a boil.
• Pour vinegar into the cooled brine.
• Put the fish in the marinade and leave for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, after gutting the fish, cutting into pieces and sprinkling with onion rings.

How to quickly pickle a herring

• herring - 2 carcasses,
• water - 1 liter,
• salt - from 200 to 300 grams,
• spices (bay leaf, black pepper) - to taste.

• My herring carcasses. Not gutted.
• Bring the water to a boil. Gradually add salt to boiling water until it settles to the bottom of the pan.
• Add your favorite spices to the prepared brine, if desired. We are waiting for it to cool down.
• Fill the fish with brine.
• We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
• Before serving, rinse the finished fish with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour with a small amount of vegetable oil.

Express salting of herring

If guests promised to come to you in the evening, then you can pamper them with a herring salted in the morning. (Recipe suitable for salting only Atlantic herring.)

• herring - 2 carcasses,
• salt - 1 tablespoon
• sugar - 1 tablespoon
• ground black pepper - 1/3 teaspoon,
• chopped bay leaf.

• Gut the fish, remove the gills and head. We rinse. We put it in cold water for an hour.
• We mix the listed spices.
• We take the fish out of the water. Dry with paper towels. Rub with a spicy mixture.
• We wrap the herring in plastic wrap and leave at room temperature. After 2 hours the fish is ready to eat.
• We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

• herring - 2 carcasses,
• black pepper - 8 peas,
• cloves - 3 buds,
• bay leaf - 2 pieces,
• salt - 2 teaspoons
• coriander seeds - 1/2 teaspoon
• water - 200 ml.

• In an enamel saucepan, mix the prepared spices. We pour in water. We put on fire and bring to a boil.
• Gut the herring, remove the head and gills. Divide into small pieces. We put it in a glass or plastic container.
• Fill the fish with cooled brine. We put it in the refrigerator for 2 days.
• After the indicated time, the fish is ready for consumption. Put it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Enjoy your meal!

Salted herring - recipes and methods of pickling at home

At first glance, it may seem that salted herring is a very simple dish, what delights and subtleties can it contain? All you need is to pour brine on the herring and wait until the fish is salted. And there - boiled potatoes, onions, fragrant butter and fresh brown bread - that's a nice lunch or dinner ready. And nevertheless, despite the apparent simplicity, each housewife has her own secrets and her own way of pickling herring. Someone salt in brine with the addition of spices, and someone prefers dry salting, the herring is flavored with vinegar and oil, herbs, spices are added, and they are proud of the finished snack and gladly share recipes.

Salted herring is the easiest way to pickle

To get started, you can try to cook herring according to the simplest recipe.

Defrost two large herrings and rinse. Remove the gills, place the fish in a deep saucepan or glass dish. Boil 600 ml in a separate saucepan. water, add 1 tbsp. l. salt (with a small slide) and 1 tsp. Sahara. Stir until the salt and sugar are completely dissolved. Then let the brine cool to room temperature and pour over the herring. It should be completely covered with brine. Cover the dishes and place them in a cool place (the best temperature is from +1 to +10 degrees). After a day - two can take a sample. If you like lightly salted herring, then take the fish out of the brine, cut and put in a clean jar, adding vegetable oil. If you like herring of a stronger salting, then wait another three to four days.

Spicy salted herring

A fragrant herring of spicy salting is not at all difficult to cook.

The fish must be thawed, gills removed and placed in a salting dish. In a separate bowl, boil a liter of water, add one and a half teaspoons of sugar, 100 gr. salt, 10 peas of black and allspice each, two bay leaves. In principle, a set of spices can be anything you like. You can add coriander seeds, cumin, and so on. After adding the spice bouquet, bring the water to a boil again and cool. Pour the herring with the prepared brine. Leave in a cool place for a day - two or more - depending on the desired degree of salinity.

Herring in brine

Tuzluk is a very strong saline solution.

In order to obtain the correct concentration of the solution, salt is added to hot water in small portions and immediately stirred. Salt is added until a new portion of salt simply sinks to the bottom without dissolving in the solution. At home, the strength of brine is usually checked using a raw chicken egg. It is immersed in a concentrated solution, and if it floated to the surface and rose above it by at least half, the brine is ready. If you want to make a spicy herring in brine, then before dissolving the salt, add all the spices and lavrushka. In brine, the herring is kept warm for one hour, then removed for a day - two to a cool place.

Very important! With this method of salting, you need to carefully choose the fish. The herring should not be damaged on the skin, otherwise it will inevitably turn out to be salty.

Dry salted herring

If there is not enough free space in the refrigerator, but you really want salted herring, try to cook it with dry pickle. To do this, defrost one large fish, carefully remove the gills and rinse the carcass thoroughly. Pat dry with paper towels. Mix 1 tsp. sugar, 1.5 tsp. salt and 0.5 tsp. ground black pepper and grate the herring with this mixture. Do not forget to rub the cavities where the gills were. Wrap the herring in 2-3 layers of polyethylene and refrigerate for two days.

Quick pickling herring recipe

If guests are to come in the evening, and you certainly want to treat them to salted herring, an express recipe for quick salting will help out. Defrost the herring and put it in cold water for an hour. Then remove the head and tail, gut the carcass and rinse the fish thoroughly. Mix 2 tbsp. l. salt and 1 tsp. sugar, grate the fish with this mixture and wrap with cling film. Leave at room temperature for a couple of hours. Then rinse the salt, dry the carcass with a towel and transfer to a deep bowl, adding onion rings and vegetable oil.

Spicy herring with mustard

If you add mustard to a spicy brine, your herring will acquire a spicy, refined taste. Rinse the thawed fish (do not forget to remove the gills!), Brush with two tablespoons of prepared mustard and place in a bowl for salting. In a separate bowl, boil a liter of water, add 5 tbsp. l. salt, 3 tbsp. l. sugar, 1 tbsp. l. dill and the same amount of coriander seeds. You will also need 10 bay leaves and 1 tsp. peas of black pepper. Bring the brine to a boil, let it cool and pour over the herring. Leave it warm for 2 hours, then remove for 2-3 days in the cold.

Do you have your own recipe for salted herring? Do you know what delicious snacks can be made from homemade pickled herring? Share with us!

1. For home salting, chilled Atlantic or Pacific herring is best suited.
2. We have a separate discussion on how to choose fish. Study it carefully and in no case buy a herring without a head or fins. They are often cut to hide product damage. It is better to take a whole fish and cut it yourself if necessary.
3. Frozen fish should not be defrosted in the microwave or placed in warm water. Defrosting should be natural: place the herring on a plate and refrigerate until thawed.
4. Do not use iodized or too fine salt for pickling herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

• 2 herring;
• 1 liter of water;
• 2 tablespoons of salt;
• 1 tablespoon sugar
• 3-4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Preparation

Remove gills from fish; they can make the marinade bitter. It is not necessary to gut and peel the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

Get a plastic container or enamel pot with a lid. Put the herring there and cover with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring from time to time.

Let stand for 3 hours at room temperature, then refrigerate. After 48 hours, you can try.

Another way to salt the herring whole, but without water.

Ingredients

• 1 herring;
• 1 tablespoon salt
• 1 teaspoon sugar
• ½ teaspoon of ground black pepper.

Preparation

The fish must be rinsed. If desired, cut off the head and remove the entrails.

Combine salt, sugar and pepper. Rub the fish mixture and wrap it in plastic wrap or seal it in a plastic bag. Place on a plate and refrigerate for 2 days.

Another way of salting whole herring. Mustard gives fish not only a special taste, but also makes it firm and elastic.

Ingredients

• 2 herring;
• 1 liter of water;
• 3 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 tablespoon dry mustard
• 5 bay leaves;
• 10 black peppercorns.

Preparation

Rinse the fish. Sometimes the herring is kept in cold water for 30-40 minutes to make it juicier. If you leave the fish's head, be sure to remove the gills.

Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. After 3 minutes, remove from heat and cool.

Pour the herring with cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then put it in the refrigerator for another two days.

For this method, the herring needs to be cut into pieces 2-3 centimeters thick.

Ingredients

• 1 herring;
• 1 large onion;
• 6 tablespoons of vegetable oil;
• 3 tablespoons of salt.

Preparation

Cut the peeled herring into pieces, and the onion into half rings. Lay the fish and onions in layers in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Leave the herring in the refrigerator for 1.5-2 days.

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of giblets and fins and cut the fish into thin pieces.

Ingredients

• 1 herring;
• 1 onion;
• 700 ml of water;
• 3 tablespoons of salt;
• 2 tablespoons of vegetable oil;
• 1 tablespoon 9 percent vinegar
• 2 bay leaves;
• 8 black peppercorns.

Preparation

Dissolve the salt in 500 ml of water. Put prepared fish in saline solution and leave for an hour and a half.

Drain and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dissolve the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. After a day, you can take a sample.

In this way, it is better to salt fillets whole or cut into pieces. The herring is tender and very aromatic.

Ingredients

• 1 herring;
• 1 lemon;
• 2 tablespoons of salt;
• 1 tablespoon sugar
• 5 bay leaves;
• 15 peas of allspice.

Preparation

Wash and cut the lemon into thin slices. Butcher and chop the herring.

Layer fish and lemon in a glass jar or plastic container, sprinkle with salt and spices. Cover with a smaller plate and place something heavy on top.

Refrigerate for 24 hours. Then stir and wait another day. Then serve.

This recipe makes a ready-made snack. Only a piece of Borodino bread can complement it.

Ingredients

• 2 herring;
• 2 medium onions;
• 1 small carrot;
• 1 lemon;
• 3 tablespoons of salt;
• 6 tablespoons of sugar;
• 10 bay leaves;
• 10 black peppercorns.

Preparation

Wash the lemon and cut into slices. Peel and grate the carrots. Peel the onion and cut into rings.

Put herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in layers in a glass jar. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour vegetable oil over the herring.

Preparation

Fillet the herring. Dissolve salt and sugar in hot water. Cool it down. Place the fish in a glass dish and cover with brine. Add bay leaves and chopped dill.

After an hour and a half, drain the brine, add the onion chopped in half rings and fill the herring with vinegar and vegetable oil. After another half hour, the fish can be served at the table.

Do you know other original ways of pickling herring? Share recipes in the comments.