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 looking on the internet last week. Attempting to find new, fascinating tips, inspirational recipes that We have never tested before, to impress my loved ones with. Hunting for a while but couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I came across this yummy and simple dessert simply by accident on Suncakemom. The dessert seemed so tempting
on its snapshot, it called for quick actions.
It absolutely was simple enough to imagine the way it’s created, how it tastes and how much my husband will probably want it. Actually, it is very simple to impress the guy when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyhow, I went to the webpage and simply used the step by step instuctions that have been coupled with superb snap shots of the operation. It really makes life rather easy. I can imagine that it’s a bit of a hassle to shoot pics down the middle of cooking in the kitchen because you usually have gross hands and so i highly appreciate the time and energy she devote to make this post and recipe conveniently implemented.
Having said that I am empowered to present my own recipes in a similar fashion. Many thanks the concept.
I was tweaking the initial recipe create it for the taste of my loved ones. I have to say it was a terrific success. They prized the flavor, the consistency and enjoyed getting a treat such as this in the midst of a stressful workweek. They ultimately asked for even more, a lot more. Hence the next time I am not going to make the same miscalculation. I’m going to multiply the quantity to make them delighted.
Pickled Herring Recipe first published 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?