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 was browsing on the internet the other day. Trying to find fresh, stirring thoughts, inspirational meals that I’ve never tasted before, to surprise my loved ones with. Looking for a long time yet couldn’t discover lots of interesting things. Just before I wanted to give up on it, I stumbled on this delightful and easy treat by luck on Suncakemom. The dessert seemed so yummy on its image, it required instant actions.
It absolutely was not so difficult to imagine how it is created, its taste and how much my husband will want it. Mind you, it is quite simple to impress the man when it comes to treats. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the site and then followed the step by step instuctions which were coupled with superb photos of the task. It just makes life rather easy. I can imagine that it is a slight hassle to shoot snap shots down the middle of cooking in the kitchen as you ordinarily have sticky hands so I pretty appreciate the effort and time she devote to build this post .
With that said I’m encouraged presenting my own, personal recipes similarly. Thanks for the idea.
I was fine tuning the main mixture to make it for the taste of my loved ones. Need to tell you it was an awesome outcome. They loved the flavor, the thickness and enjoyed having a treat like this during a hectic workweek. They ultimately demanded even more, more and more. So the next time I am not going to make the same mistake. I am going to multiply the amount to get them delighted.
All credit from Recipe For 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?