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 lately have a little time, I was surfing on the web the other day. Looking to find fresh, exciting ideas, inspiring meals that I have never used before, to amaze my loved ones with. Searching for quite some time unfortunately couldn’t find any interesting things. Right before I thought to give up on it, I found this fabulous and easy dessert simply by accident over Suncakemom. It looked so mouth-watering on its image, that required urgent action.
It had been not difficult to imagine just how it is made, how it tastes and how much my hubby will enjoy it. Actually, it is extremely easy to delight the guy in terms of treats. Anyhow, I visited the blog and used the precise instuctions that have been combined with nice pics of the method. It just makes life rather easy. I can imagine that it’s a bit of a inconvenience to shoot pics in the midst of cooking in the kitchen as you usually have gross hands so I highly appreciate the effort and time she put in for making this blogpost and recipe easily followed.
Having said that I’m inspired to present my personal formulas similarly. Many thanks for the thought.
I was fine tuning the main formula create it for the taste of my family. I have to tell you it absolutely was an awesome success. They enjoyed the taste, the consistency and loved having a delicacy like this during a hectic workweek. They ultimately asked for even more, more and more. Thus the next occasion I’m not going to make the same mistake. I am going to multiply the amount to keep them pleased.
This Pickled Herring Recipe is from 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?