Pickled Herring
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 some time, I had been surfing on the internet a few days ago. In need of new, challenging tips, inspirational meals that We have never tested before, to impress my loved ones with. Looking for quite some time but could not discover too many interesting stuff. Just before I thought to give up on it, I came across this scrumptious and easy treat simply by chance. It seemed so fabulous on its photos, it required immediate actions.
It absolutely was not so difficult to imagine how it’s created, how it tastes and just how much boyfriend might love it. Actually, it is rather easy to keep happy the man when it comes to treats. Anyhow, I went to the website: Suncakemom and followed the comprehensive instuctions which were combined with wonderful pics of the procedure. It really makes life much easier. I could suppose it’s a slight effort to take photos down the middle of cooking in the kitchen because you typically have gross hands so I highly appreciate the time and effort she put in to build this post and recipe conveniently implemented.
Having said that I am empowered presenting my personal dishes in a similar fashion. Thanks for the idea.
I was tweaking the original mixture to make it for the taste of my loved ones. I must tell you it had been an incredible success. They enjoyed the flavour, the consistency and enjoyed getting a sweet such as this in the midst of a lively workweek. They quite simply wanted even more, many more. Hence the next occasion I am not going to commit the same mistake. I am likely to multiply the quantity .
This Recipe For Pickled Herring was first posted on 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?
