Pickled Herring Recipe
Pickling isn’t just for cucumbers! Tasty and flavorful pickled herring recipe that can be used on any fish that fits into the jar of can be sliced up!
As I currently have a little time, I had been surfing on the internet last week. Looking to find new, exciting thoughts, inspiring recipes that I’ve never tested before, to surprise my loved ones with. Hunting for a while but couldn’t come across lots of interesting things. Right before I wanted to give up on it, I found this fabulous and simple dessert by chance on Suncakemom. It looked so mouth-watering on its photos, that required immediate actions.
It had been simple enough to imagine how it’s created, its taste and just how much my hubby will probably want it. Actually, it is rather easy to delight the man when it comes to cakes. Anyway, I got into the blog and then followed the step-by-step instuctions which were accompanied by great snap shots of the method. It just makes life quite easy. I can imagine that it’s a bit of a inconvenience to take pics in the midst of cooking in the kitchen as you may normally have gross hands so that i really appreciate the effort and time she put in for making this blogpost .
That being said I am encouraged presenting my very own recipe similarly. Many thanks for the idea.
I had been fine tuning the original recipe create it for the taste of my family. Need to mention it was a great success. They prized the taste, the structure and loved getting a delicacy like this in the midst of a hectic week. They quite simply requested even more, a lot more. So the next occasion I am not going to commit the same mistake. I am likely to double the quantity to keep them happy.
All credit from Pickled Herring goes to SunCakeMom
Make the brine by dissolving the salt in warm water then cooling it down again. If we aren’t bothered by the smell and have enough space simply covering the fish slices in salt would do as well.
Gut the fish and remove the heads.
Boning is not necessary if we aren’t bothered about the spin which is a bit crunchy. Some like it others don’t.
Rinse the pieces of fish well then place them into the brine in the fridge or under the brine in case of using dry salt.
After about a day take them out then rinse them off the salt. The flesh need to be firm to the touch now as if it’s cooked dry otherwise it needs to go back under the brine for a day more.
Fill the middle of the jar up with the onion slices.
Place the fish slices into our favorite jar or any container where it will be completely submerged when the pickling liquid is added in.
Add the sliced onion, garlic, black pepper, mustard seed, salt and any other optional ingredients we wish for.
Fill up the jar with half vinegar and half water mixture.
Put the lid on then place the jar into the fridge for another day.
In case the liquid gets very cloudy that means the brining and rinsing process wasn’t really successful. Eat it up in a couple of days until it’s still edible.
If the brining process was successful we can store our pickled herring or sardines in the fridge for up to a month easily. Maybe even more but who can wait that long to try?