How to pickle herring at home

How to pickle herring at home? You will find the best recipes for fulfilling your culinary ideas in our selection with step-by-step recipes. The finished product will be very appetizing, juicy and aromatic. Serve as a cold appetizer, add to salads and other homemade treats. Surprise your loved ones or guests!

How to quickly pickle herring in brine in pieces per day

We offer the option of salting herring pieces in spicy brine. An interesting nuance is the addition of lemon. Against the background of salt and spices, its citrus note is perfectly refreshing. In order not to bother with cleaning the herring before eating, we suggest immediately filleting the fish and cutting it into pieces - this is much more convenient.

1. 
   How to quickly and tasty pickle herring at home? Defrost the fish and wash it thoroughly in running water. We cut off the head, cut the abdomen and remove all the entrails.
2. 
   We try to remove all the dark films from the inside by scraping them out with a knife.
3. 
   We open the carcass, place the inner surface on a cutting board and press it on top with our hands. We press with the weight of our hands over the entire area of ​​the fish. The sound of crunching bones will be heard - this will make it easier to separate the pulp.
4. 
   We turn the herring skin side down, use a knife to pry the skeletal bone and pull it out along with the small bones.
5. 
   Then we pry the skin with a knife and remove it in a layer from the fillet.
6. 
   Cut the resulting fillet into pieces of the desired size.
7. 
   Prepare the brine. To do this, pour the specified amount of salt, granulated sugar, cloves, mustard seeds, black peppercorns and bay leaves into the pan. Add water. Place on the stove and bring to a boil, cook for five minutes at a low stove temperature and remove from the stove. Cool to room temperature.
8. 
   While the brine cools, peel the red onion, rinse it and cut it into thin half rings. Wash the lemon and cut into thin semicircles or quarters. Remove the seeds as you cut them and discard them. Place pieces of herring fillet, red onion and lemon in layers in a glass, ceramic or enamel bowl (a regular jar is an excellent option). This way we fill the entire container.
9. 
   Pour the cooled brine over the herring along with the spices. Close the lid and put it in the refrigerator for a day to marinate.
10. 
    After a day, the herring can already be served. Pieces of fish can be stored well in brine for a month.

Bon appetit!

How to deliciously pickle whole herring in brine?

There are a huge variety of ways to pickle herring. Some people like strong salting options, others like lightly salted fish. We suggest preparing just such lightly salted herring according to this recipe. The fish flesh is very tender and aromatic due to the spices. You can eat such herring within twelve hours after filling it with brine.

Cooking time: 12 hours.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Herring – 2 pcs. medium size.
• Table vinegar 9% - 1 tbsp.
• Water – 300 ml.
• Salt – 1 tbsp.
• Black peppercorns – 10 pcs.
• Bay leaf – 4 pcs.
• Coriander – 1 tbsp.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Thaw the herring, wash it thoroughly in running water and cut it up. Since we will be salting it entirely, we only need to cut off the head and remove the entrails. We pay attention to thoroughly cleaning the internal cavity from black films - they need to be removed to avoid bitterness.

2. Prepare the brine. To do this, pour the specified amount of water into the pan and bring it to a boil. Add salt, coriander seeds, black peppercorns and bay leaves. Stir, add vinegar and vegetable oil, then immediately remove from the stove. Let the liquid cool to room temperature.

3. Place the herring carcasses in a container suitable for marinating. Pour in completely cooled brine along with spices. Cover with a lid and place in the refrigerator for at least twelve hours to marinate.

4. After the specified time, the herring can already be consumed. We take it out of the brine, remove the bones and serve.

Bon appetit!

A simple and tasty recipe for dry-salted herring without brine

Many housewives prefer to salt herring themselves rather than buy ready-made herring in the store. This is understandable, because fish always tastes better when cooked at home. We offer a recipe for dry salting of herring. Unlike salting in brine, the herring turns out to be fattier and richer, and in some ways even slightly resembles dried herring. A significant advantage of this method is the speed of preparation! The prepared herring just needs to be sprinkled with salt, put in a bag and put in the refrigerator.

Cooking time: 24 hours.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Herring – 2 pcs. medium size.
• Salt – 3 tbsp.
• Granulated sugar – 1 tsp.
• Sweet peas – 6 pcs.
• Ground black pepper – ½ tsp.
• Bay leaf – 4 pcs.

Cooking process:

1. Thaw the herring and wash it thoroughly in running water. It is not necessary to gut the herring. But, it is important to mention that if you fillet the herring, salting will take much less time - five to six hours. So, dry the washed herring.

2. To ensure that the herring is salted evenly, it is better to use a separate bag for each carcass. Place the fish in a bag.

3. In a separate container, mix salt and granulated sugar. Pour the resulting mixture onto the herring.

4. Next add allspice peas, ground black pepper and bay leaves.

5. Tie the bag and vigorously shake the fish in it so that the spices are distributed over its entire surface. Place the herring in a bag in the refrigerator for a day. After the specified time has passed, we take out the fish and taste it. If the degree of salting suits you, then take out the herring, rinse off excess salt, peel and serve.If you want a higher degree of salting, then return the fish to the bag for a few more hours.

Bon appetit!

How to quickly pickle herring in 2 hours?

Herring can be salted very quickly - literally in one to two hours. The fish is well soaked in the required amount of salt and turns out very tasty. The specific salting time depends on the level of saltiness you want. If you like the lightly salted version, then after an hour you can eat the herring. In cases where it is necessary to achieve strong salting, you need to wait two hours.

Cooking time: 2 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Herring – 2 pcs. medium size.
• Coarse salt – 80 gr.
• Parsley - for decoration.

Cooking process:

1. Defrost the herring and wash it thoroughly in running water. We cut off the head, cut the abdomen lengthwise and remove all the entrails. Be sure to remove all dark films from the internal cavity. We open the carcass, place the inner surface down and press it on top with our palms. We press with the weight of our hands on the entire surface of the fish so that the bones move away from the flesh. Then we turn the layer over and take out the vertebral bone along with the adjacent small bones. Next, remove the skin. Place the prepared fillet on a flat plate.

2. Sprinkle the laid fillet with salt. It is important to use only large ones. Fine, instant and iodized ones can give unpredictable results.

3. Turn the fillet over to the other side and also sprinkle with salt.

4. Seal the fillet with salt with cling film, tightly wrapping the fish along with the plate. Place in the refrigerator for salting.

5. So, if you want lightly salted herring, then we take out the fish in an hour.If you need a medium salt, after an hour and a half. A strong ambassador will take two hours. After taking the herring out of the refrigerator, rinse it under running cold water to remove excess salt.

6. Place the washed fillets on paper towels and dry them well on both sides to remove moisture after washing.

7. Place the finished herring on a serving plate, decorate with herbs and serve.

Bon appetit!

How to pickle herring in spicy brine at home?

A recipe for those who love not just salty, but aromatic, spicy herring. We use spices generously so that the fish is saturated with aromas and acquires a rich taste. The spices are selected so that together they form a harmonious combination both with each other and with the fish.

Cooking time: 72 hours.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Herring – 2 pcs. medium size.
• Mustard – 1 tbsp.
• Coriander – 1 tsp.
• Salt – 5 tbsp.
• Granulated sugar – 1 tbsp.
• Black peppercorns – 10 pcs.
• Bay leaf – 5 pcs.
• Cloves – 3 pcs.
• Dill seeds – 1 tsp.
• Greenery - for decoration.
• Onions - for decoration.

Cooking process:

1. Defrost the herring and wash it thoroughly in running water. It is not necessary to remove the entrails of the fish with this salting method. Dry the washed herring and coat it with mustard. While the brine is preparing and cooling, the fish will be soaked in the aromatic sauce.

2. Prepare and measure out all the necessary spices.

3. Prepare the brine. To do this, place one liter of water in a saucepan. Add the prepared spices, as well as salt and granulated sugar. Place the pan on the stove and bring the contents to a boil, cook for a couple of minutes at low stove temperature.Then remove the brine from the stove and cool to room temperature.

4. Place the herring in mustard in glass, ceramic, enamel or plastic dishes. Pour in the prepared cooled brine and close with a lid. Place in the refrigerator for three days. Periodically during this time it is worth turning the carcasses over to ensure even salting.

5. After the specified time, remove the herring from the brine and clean it of entrails, bones and skin. Cut the resulting fillet into pieces.

6. Place the fillet pieces on a serving plate, decorate with onion rings, herbs and serve.

Bon appetit!

How to quickly and tasty pickle herring with onions?

Herring and onions are always a great combination. Juicy, sharp pieces of onion perfectly highlight the tender flesh of salted fish. We suggest salting the herring together with the onion, pouring marinade over both ingredients. We will cut the carcass into small pieces - this way the fish will be salted much faster.

Cooking time: 12 hours.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Herring – 3 pcs. medium size.
• Onions – 2 pcs. medium size.
• Coriander – 1 tsp.
• Salt – 2 tsp.
• Granulated sugar – ½ tsp.
• Vinegar – 4 tbsp.
• Mixture of peppercorns – 1 tsp.
• Water – 1 tbsp.

Cooking process:

1. Thaw the herring and rinse thoroughly in running water. We remove the head, tail, fins and entrails, including all dark films - they can taste bitter in the finished product. We remove bones and small seeds from the herring and remove the skin.

2. Prepare the brine. To do this, pour the specified amount of water into the pan. Add salt and granulated sugar. Place the pan on the stove and bring the marinade to a boil.Cook for one minute on low stove temperature. Then remove the brine from the stove, add vinegar, stir and cool to room temperature.

3. Cut the prepared herring fillet into small transverse pieces. Alternatively, you can cut the gutted fish carcass into small pieces along with the skeleton: salting will take more time, but the labor costs for processing the herring will be less

4. Peel the onions, wash and cut into thin translucent half rings.

5. Prepare glass, ceramic, enamel or plastic dishes. A great option is a glass jar. Place the prepared fillet pieces into it, topping them with chopped onions, as well as coriander and peppercorns. Then pour the prepared cooled marinade over the herring. Cover with a lid and place in the refrigerator for twelve hours. After the specified time, the fish will be ready to eat.

Bon appetit!

A very simple recipe for pickling herring with vinegar at home

Super simple recipe for pickling herring! Firstly, the processing of the fish is kept to a minimum - it just needs to be washed and gutted. Secondly, there is no need to cook and cool the marinade for a long time, since we will prepare the filling using the express method “on the spot”. In this recipe we use vinegar - it will add a piquant sourness and ensure the density of the fish pulp. We add suneli hops as a spicy component.

Cooking time: 24 hours.

Cooking time: 35 min.

Servings: 2.

Ingredients:

• Herring – 1 pc. medium size.
• Khmeli-suneli – 1 tsp.
• Dried parsley - a pinch.
• Ground black pepper – ½ tsp.
• Salt – 2.5 tbsp.
• Granulated sugar – ½ tsp.
• Vinegar – 1 tbsp.
• Water – 1 l.

Cooking process:

1.Thaw the herring and wash it thoroughly. Cut off the head and tail with fins. We cut into the belly and remove the entrails. If caviar is found, it can also be salted along with the fish.

2. Place the prepared carcass in a bowl. We use glass, ceramic, enamel or plastic dishes.

3. Pour suneli hops, ground black pepper and dried parsley onto the herring.

4. Next, add salt and sugar. Only coarse salt should be used, since fine instant salt gives unpredictable results.

5. Pour cold boiled water over the fish with spices. Add vinegar. Close the lid and shake to evenly distribute the spice particles throughout the liquid. Place in the refrigerator for a day. Periodically shake the bowl with the herring so that marinating occurs evenly.

6. Remove the finished fish from the marinade, dry it slightly and cut into pieces. Serve with a drizzle of olive oil and garnish with onion rings.

Bon appetit!

How to pickle herring in oil at home?

Salted herring in oil is significantly different from brined herring. Its pulp turns out to be much fatter, noticeably more tender and richer. This fish is ideal for sandwiches and as a snack. To dilute the fat content, add pieces of onion and carrot, as well as spices, along with the herring. They will add notes of freshness and piquancy.

Cooking time: 24 hours.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Herring – 1 pc. medium size.
• Onions – 1 pc. medium size.
• Carrots – 1 pc. small size.
• Black peppercorns – ½ tsp.
• Salt – 2 tbsp.
• Granulated sugar – ½ tsp.
• Mustard – 1 tsp.
• Vegetable oil – 150-200 ml.

Cooking process:

1.Thaw the herring and wash it. Cut off the head and tail with fins. We cut into the abdomen and clean out the entrails from the internal cavity. We must remove black films.

2. Remove the vertebral bone and small bones. We remove the skin. Cut the resulting fillet into small pieces.

3. Peel the onions, wash, dry and cut into thin semicircles.

4. Peel the carrots, wash them and cut them into thin transverse circles.

5. Place chopped onions on the bottom of a bowl. There are circles of carrots on it. Sprinkle mustard seeds and black peppercorns on top.

6. Place fillet pieces tightly next to each other on a formed base of vegetables and spices.

7. Next, pour salt and sugar evenly onto the laid herring. Only coarse salt should be used, since fine instant salt gives unpredictable results.

8. Now fill the fish with vegetable oil. Close the lid tightly and shake well so that the oil and spices are distributed throughout all the pieces of fish and vegetables. Place in the refrigerator for a day. Shake the dishes periodically so that the herring marinates evenly.

9. The finished fish turns out juicy and tender. If the herring in this marinade seems too greasy, you can lightly dry the pieces. Excess fat will disappear from the surface, and the fish fibers will remain just as juicy.

Bon appetit!

Step-by-step recipe for homemade pickling of Don herring

Don herring is valuable for its taste characteristics. Its flesh is fatty and very tender. This fish is smoked, dried, and salted in various ways. In this recipe, we will consider the simplest salting method - uneviscerated carcasses are poured with a cold salt solution.The method of preparing the fish is simple, but it perfectly brings out the natural taste of Don herring.

Cooking time: 72 hours.

Cooking time: 35 min.

Servings: 8.

Ingredients:

• Herring – 2 kg.
• Water – 5 l.
• Coarse salt for brine – 500 gr.
• Coarse salt for sprinkling – 80-100 g.

Cooking process:

1. Wash the herring thoroughly. There is no need to gut it. But before salting, we additionally recommend pouring salt into the gills. We place the prepared carcasses in glass, ceramic or enamel dishes. If there is any salt left, pour it onto the fish.

2. To prepare the brine, mix water with the specified amount of coarse salt and mix well - the crystals should dissolve. Cool the resulting solution well. Pour it over the prepared fish.

3. Close with a lid or cover with a wooden board, and place a weight on top. It is important that the fish is completely immersed in the brine. We put the fish in the brine in the cold for three days for salting.

4. After the salting time has passed, take out the fish and rinse it lightly.

5. Place the salted herring in bags for storage and put it in the refrigerator or freezer.

6. Peel the herring from skin and bones, cut into pieces and serve. This salted herring is perfectly stored in the freezer if you are not going to use it in the near future.

Bon appetit!

A quick and easy recipe for salted herring in a jar

We offer a very simple and quick way to pickle herring in a glass jar. Prepare the brine with spices and prepare the fish. We put it in jars and fill it with cooled brine - ready! The most difficult thing is to wait two days until the fish is completely salted.

Cooking time: 48 hours.

Cooking time: 25 min.

Servings: 8.

Ingredients:

• Herring – 2 kg.
• Water – 1.5 l.
• Vinegar – 2 tbsp.
• Coarse salt – 7.5 tbsp.
• Granulated sugar – 3.5 tbsp.
• Bay leaf – 4 pcs.
• Black peppercorns – 1 tbsp.
• Coriander – 1 tbsp.

Cooking process:

1. To save time, start cooking with brine, since it will require time to cool. Pour water into the pan in the specified amount, add salt and granulated sugar, black peppercorns, coriander and bay leaves. Bring everything together to a boil, cook for a couple of minutes and remove from the stove. Pour in vinegar, stir and let cool completely.

2. Prepare jars and lids for herring. It is advisable that the container has a wide neck - this will make it easier to put in and then remove fish carcasses. Rinse the jars and lids with boiling water and dry.

3. Wash the herring thoroughly. We cut off the heads and cut into the abdomen. We remove the insides and all internal films. Wash and dry again.

4. Place the carcasses in jars. We do this quite tightly, placing the herring around the circumference of the container. Pour the cooled brine over the fish, close the lid and place in the refrigerator for two days. After the specified time, the fish will be ready to eat. It is recommended to store such herring for no more than a month.

Bon appetit!