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 most recently have some time, I had been searching on the web last week. On the lookout for new, intriguing ideas, inspiring dishes that We have never used before, to surprise my loved ones with. Searching for a while but couldn’t come across lots of interesting things. Just before I thought to give up on it, I came across this delightful and easy treat simply by chance on Suncakemom. The dessert seemed so delicious on its pic, it required immediate action.
It absolutely was simple enough to imagine how it’s created, how it tastes and just how much my hubby might want it. Mind you, it is quite simple to impress the man in terms of treats. Anyway, I visited the webpage and used the precise instuctions that were accompanied by nice snap shots of the process. It really makes life rather easy. I can imagine that it’s a bit of a effort to shoot photographs in the middle of baking in the kitchen as you ordinarily have gross hands thus i really appreciate the commitment she put in to make this post .
Having said that I am empowered presenting my very own formulas in the same way. Many thanks for the concept.
I was tweaking the original recipe create it for the taste of my loved ones. I’ve got to say that it was a terrific success. They enjoyed the flavor, the consistency and loved getting a sweet like this in the middle of a lively week. They quite simply wanted lots more, a lot more. Thus next time I am not going to make the same miscalculation. I am going to multiply the quantity .
Thanks to suncakemom for the delicous Recipe For Pickled Herring.
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?