Salt herring at home - Top 10 incomparable recipes, how to pickle herring delicious and fast

Hello everybody! Today I suggest you learn how to quickly and tasty to sleep fresh-frozen herring at home in different ways. You can do this in different ways, for example, with spices, mustard, vinegar and other ingredients.

You will agree, without a salty delentee a festive table, you do not eat, especially if you make a herring under a fur coat, because it is the main component. You can even just look very beautiful to lay such a fish on a serving plate, and then eat.

I think many of you probably buy Herring in a supermarket or store, of course you can do it in a couple of minutes. But it is better to buy fresh frozen fish and shed it by himself, so as not to run into trouble.

How to salt herring entirely in the brine per day

Do you think it is difficult to do it? Absolutely no, the main thing is to choose a suitable beautiful fish. How needs to be done correctly, I suggest you watch the video from the YouTube canal.

To spend the fish you need only a few components, it is a salt-fledged, bay leaf and your favorite spices. You can sleep fish using one salt.

There is another little secret, which I often apply, best to salt the herring with sea salt, as the fish will turn out more gentle, because the usual salt, it is coarse, and the taste turns out more salty, and the sea salt is softer, I would say a mad salt .

Fish is preparing for this recipe very quickly, after all actions it will be possible to use it in a day, i.e. 24 hours.

We need:

  • Water - 1 l
  • Sea Salt - 150 g
  • Pepper fragrant - 1 pc. Growth
  • Bay leaf - 2-3 pcs.
  • Coriander Seeds - to taste 1 tsp
  • Sugar sand - 1 tbsp
  • Table vinegar 6% - 2 tbsp
  • Fresh-frozen herring - 3 pcs.

Cooking method:

1. First of all, you need to cook brine, for this pour water into a saucepan or saucepan, add salt into it, fragrant piping, coriander and sugar. Bring this mixture to boil. After it starts to boil and go through 3 minutes, throw the laurel leaves, add vinegar, move and boil another minute.

2. Prepare a herring, get it out of the refrigerator so that it knows. Wash, cut all the floats, remove the guts. After that, put it in another saucepan or in a bowl.

3. Pour the fish with the resulting fragrant mixture. Then be sure to put some press, for example, you can put a plate, and to put a jar with water on the plate.

4. In such a form, our marine friends must relax for one day.

Important! The herring should marinate at home at room temperature, and not in the cold.

5. Well, after slate brine, cut into pieces and decorate tempting and beautifully. In addition to everything you can add a sliced ​​lemon for brightness, and put a twig of parsley or dill.

Interesting! In this way, you can not only salt the herring, but still to the scumbers, washing and even Salak.

We cook quickly and delicious herring with pieces

Now another way, yes, it is difficult, in terms of cooking it is simple, just the fish will be marinated in whole form, but already cut into pieces. The main thing is to make all the work first, and then you can already make various dishes from it, or just eat with any side dish, for example, with potato mashed potatoes or stewed potatoes with meat or stew.

We need:

  • Selenka - 2 pcs.
  • Water - about 1 l
  • Salt - 2 tbsp
  • Sugar - 1 h. L
  • Black pepper - 5 peas
  • Fascinated peas - 5 pcs.
  • Bay leaf - 4 pcs.

Cooking method:

1. Discharge herring, then pay out all unnecessary, gills, guts, murok, if I caught a caviar, then you can also sleep. Cut it into pieces, you can immediately remove the skins and bones.

2. Now make a fragrant marinade or can be said brine. To do this, take a pure pan and pour 1 liter of water into it. Bring the liquid to a boil, and then all alternately on the list. Put (pepper fragrant and black peas, salt, sugar, laurel), mix and leave to boil for a couple of minutes.

After all the manipulations, the marinade will have to cool, just leave it to an hour, stand and pamp at room temperature. Only after that, throw out pieces of purified fish. Cover the saucepan with a lid and send to the fridge for 24 hours.

Note! That in this way the fish is preparing without acetic essence, which is very important for many.

3. The next step will be what you will have to put it from the pan in a glass jar, for convenient storage. Do it after the expiration of the day. It will take another day and the herring will be fully ready for use.

Interesting! It is possible to store in this way about ten days, you can imagine whether it lives to live until that time, it is usually eaten for 1-2 days.

You can cook differently, a little faster in time, read about such a masterpiece just below in this note.

Herring in a jar with butter and onions

Less interesting and rather piquant recipe will be a herring with an onion, many still add carrots. Yes, and undoubtedly someone onions straight mixes with herring and marinates, and someone marines him separately, and then he serves herring. How do you usually do?

In this note, I will show two different options, so if you don't like this option, read on.

We need:

  • Herring - 3 pcs.
  • Onion onion - 3 pcs.
  • Acetic essence 9% - 3 tbsp
  • Vegetable oil - 2 tbsp
  • Pepper ground black to taste

Cooking method:

1. Select three small bulbs, clean the husks. Then cut the sharp knife on the semiring, it is possible on the rings, who likes more like.

Important! Grind onions as thinner as possible, it will look more graceful and more attractive.

2. Fill the cut onion with cold water, then mix your hands and drain all the water. So you get rid of yourself from extra tears.

3. Wash the fish, then remove the head, fins and unnecessary parts inside the abdomen. The main thing is not damaged the gallbladder, and then the fish will be impatient if it happened, then rinse with water thoroughly.

4. Clean the fish to pieces, try to make them the same size.

6. This is what happens as shown in this photo. Now Fish fillets are soot in water (1 liter), add salt, all spices and vinegar 2 tbsp, pour vegetable oil. Let stand in the refrigerator 6-8 hours.

Important! Try the marinade to taste, it should not be very sour, a little acidified.

Onions fill with boiling water and make 1 spoon of acetic essence, after 10 minutes the water drain and fill with vegetable oil.

7. After the required amount of time you can move the herring with the bow.

8. In this form, store in the refrigerator, and use as any snack on any table. Bon Appetit!

Video on how to pickle herring in marinade

When I was preparing for this note, I did not even suspect that there are such marinades without water, it turns out to be very good fish to twist with vegetable oil and it grills perfectly. Do not believe, look at yourself, I have already tried it, it's just yummy, AM-AM, already again wanted to cook:

And also I found a greenery recipe in Dutch, I also really liked this option, the fish and melts in the mouth. In fact, this kind of salmon hooked me, because herring turned out a juicy, breathtically delicious, moderately sweet and a little salty.

We need:

  • Herring - 2 pcs.
  • Carrot - 1 pc.
  • Onion onion - 2-3 pcs.
  • Lemon - 0.5 pcs.
  • Pepper peas - 10 pcs.
  • Salt - 2 h. Little
  • Sugar - 1 tbsp
  • Bay leaf - 5-6 pcs.
  • Vegetable oil - 0.5 tbsp.

Cooking method:

1. Separate the fish, you will need to remove all intestines from it, cut off the fins and tail with your head. And then from the ridge you will need to remove the bones and cut into pieces, about the same size.

2. Fresh juicy carrots Stit on the grater, you can use the grater for the Korean carrot for this. The onion will need to cut on the semiring. Half of the lemon disturb the circles. Place pieces with layers, namely, first pour salt and sugar into a separate cup, mix the dry mixture for the pickling.

At the bottom of the jars, it is advisable to take a liter, first put the onion onions first, salt the salt with sugar, throw a laurel leaf. Fish fillet layer. Again salting the dry mixture. Put on the fish lemon slice and a little grated carrot and bow. Again, make a dry mix, pieces of fish, peas pepper, and lemon mug and laurels leaf, salute and so on until all products go away.

3. After that, add some sunflower vegetable oil and put in the refrigerator for 2-3 days, close the usual lid.

Important! The last layer should be vegetable onion, carrots, peppers, lemon and laurels, remember this.

Recipe Solutions of Fresh-Frustrated Herring House

It is incredible, but yesterday, a neighbor treated me with such unmatched kushan, like a herring in Kamchatsky. It looked pretty unusual, he mixed her with ordinary onions. In general, I decided to share with you, asking him as in what step-by-step sequence he did it.

We need:

  • Herring - 4 pcs.
  • Salt to taste
  • Pepper black or red - to taste
  • Vinegar 70% - 1 tbsp
  • Vegetable oil - 2 tbsp
  • Onions - 2 pcs.

Cooking method:

1. Clean the herring, remove the head, tail, fins, all unnecessary. Cut into pieces. Icra, milk can also be used, also cut on plastics. Onions cut on a semir.

2. Take a big bowl and put herd slices with onions in it. Onions are pre-crack, roll up and add everything else on the list.

3. Now thoroughly, mix this mixture, spoke onion juice. It turns out a fabulously fragrant. Take the bowl of plumb to be more convenient to interfere.

4. Now pour a little cold water so that it is quite a bit on the surface. Stir. When you press on the fish, the water should cover quite a few fingertips, it should not be added more. When you click you should see water, and after it should disappear.

After that, close the container, bowl and place the plastic lid and put in the fridge and eat after 2 hours. Wishing who has time can do so, take advantage of this way, prepare this workpiece in the evening, and the next day to use.

Simple pickling salmon recipe

Moving further and make the herring weakly salted in 2-3 hours, and this will help us with a video from the YouTube channel:

By the way, you can still add spices to this option (for this purpose a mixture of peppers or special compositions is well suited, in the decorations of the seasonings you will see them) and the herring is a spicy quick cooking ambassador. Very, very tasty, incomparable taste, as in the store. You can eat with all and even a losing weight sitting on a diet.

Herring Slices of fast cooking

Who still cannot decide how much he needs to put salt, then I can offer you such a guest version, the proportions are such, on 1 kg of herring put 20 g of a large salt and 20 g of sugar, a herdow is low-salted, if you like Salon, then put on 1 kg of fish - 30 g and salt and sugar. Vinegar is better to take a wine 5%, it will be needed 2 tbsp.

We need:

  • Herring 2-3 pcs.
  • Onion onion - 2-3 pcs.
  • Lavrov sheet - 3-4 pcs.
  • Vegetable oil - 4 tbsp
  • Salt - 20 g
  • Mustard French - 1 tbsp
  • Sugar - 20 g
  • Black peas pepper - 10 pcs.
  • Vinegar wine 5% - 2 tbsp

Cooking method:

1. Separate fresh fish, remove the skin, bones, cut the fins, head, tail, guts, pour the fish to pieces. Very subtle cut onions with semols, so that it was easier to cut and there was no tears, place it first in the refrigerator for 1 hour.

Take a deep glass cup and put a piece of herring on the bottom. From above, put onions, laurel and black peas, which is best lost in the stage, so it will be much more fragrant.

2. Sprinkle with salt and sugar, and make a mustard, which will give an indescribable taste of a dish. Well, mix the ingredients with your hands and put into the container with a lid, it is best to use glass, it is safe for health. And in general, the glass then will not smell fish, but the plastic will still be fragile))).

Put the container in the refrigerator for 24 hours, during this time times 5 it is a little shock so that the entire marinade is evenly impregnated with the fish. Serve to the table to potatoes or mashed potatoes. Bon Appetit!

Delicious salted herring pieces in 30 minutes

Well, so they got to my favorite proven recipe, which I got from my grandmother. On the Internet, I also found a similar one, and as it turned out not in vain. Because all those who tried this kind of salmon were satisfied, especially since everything is done in a matter of minutes, and only one salt is used, that is, it will salt the fish dryly. And what will happen next, read below.

Such a fish can be prepared in 30 minutes, but so that it is missing and sprout well, it should go much more time, all the same thirty minutes it is not enough for the Embol of Seld fish.

We need:

  • Herring - 1 pc.
  • salt - 30 g per low-headed fish or 50 g well paste
  • Onion - 2 pcs.
  • sunflower oil
  • Bank 0.5 l

Cooking method:

1. As usual, divide herring. If you do not know how to do it look here.

2. Fully purified fish fillets cut into two halves to put in a plate and spray it with salt first on one side, then on the other. Further, leave such a beauty in the kitchen on the table for 1 hour, you can 1.5 hours if you love the ambigue.

Important! Do not forget to cover with fillet with a polyethylene film so that it does not dry.

After time, remove the film, take dry paper towels and dried with herring. They eventually should not be wet. Cut on slices the usual way usual for you.

3. The onions cut on the semiring and divide it with your hands. Take a glass of glass and start stacking, the first layer of the bow, after the slices of fish fillet. Note that no spices are flattened.

By the way, the mackerel is very well marked by this way.

Top of fish again onions, and it is very important to throw the prepared products into the bank, it is impossible to thromble in any case. So as long as all ingredients disappear. Onions should be the last layer.

4. Now take vegetable oil and gently pour it into the jar. On top of the can be a little butter. Close the lid and handle 3 hours in the refrigerator. Well, if it stands the whole night, it will be more tastier.

5. Well, and then lay out everything on a serving dish and eat on health. Onions, too, it turns out quite tasty marinated. Do not forget to decorate dill when serving. Stand, stored such charm can be a week in the refrigerator. Bon Appetit!

Recipe for a minor salmon

Want quickly, yes to sleep this sea product so much so that there was a lot of free space in the refrigerator. For this, there is this option, as they say on all occasions.

We need:

  • Selenka - 1 pc.
  • Sugar sand - 1 tsp
  • Dry garlic - pinch
  • Salt large - 1.5 ppm
  • Pepper mixture - pinch
  • Ground coriander to taste - pinch

Cooking method:

1. Prepare fish to work, defrost, cut what you do not need. Remove the intestines, other unnecessary bubbles.

Can! It is not necessary to cut fish, you can simply defrost it and wash with water.

Couple salt, sugar and all other products on the list, mix them, and then soda the herring.

2. And now the most interesting, look at it, or rather, wrap it in a plastic bag, quite tight.

Important! Use for this purpose it is best to just two bags so that the excavated brine does not run through the edge.

3. In this form, the fish should lie in the refrigerator 2 days. Then ready to eat.

Solim herring fish in a bank

Another delicate and cool option is checked, really awesome. The main thing is that it is preparing without adding vinegar, and even so fast. Agree more pleasant.

We need:

  • Herring frostbed - 2 pcs.
  • Onion - 2 pcs.
  • Carrot - 1 pc.
  • Lemon - 0.5 pcs.
  • Bay leaf - pinch for each layer
  • Sugar - pinch for each layer
  • Salt - pinch for each layer
  • Large Pepper -

Cooking method:

1. Cut thin rings first half of the lemon, carrots and onions.

2. The herring you will have to prepare in advance, clean and cut into pieces.

3. At the bottom of the banks, put carrots, lemon lolk, laurel, onion, after a sled cube, sprinkle on top, make a pinch of salt and pinch of sugar and pepper, then carrots, onions, lemon, fish, can be put caviar if you love, some salt, sugar and pepper, bay leaf. So further until you fill banks. The final layer should be vegetable. Failure every jar.

Close under the drop-down lid and leave marinated for 2-3 days.

4. Every day you will need to turn the jar, several times a day, so that everything is evenly salinated.

Important! The herring at the time of the salmon should stand in the refrigerator.

5. After time expires to tasting the product. Wow, very tasty, shook my fingers. Super! And do not buy fish with preservatives in stores, such 100 percent is better and deserves your attention to eaten it))).

Well, again all the pleasant appetite! I want you to have a very tasty snack to any table, or as an addition to the second or first dishes.

Have a nice day and excellent mood, write your feedback and wishes, add to the group in contact and keep up to date with events. So far!


Sincerely, Catherine Manzurova

Soldering Herring at home - Photo Step 1

Prepare the specified ingredients. Herring Clean scales, rinse, but do not rub the fish - it salts the whole.

Soldering Herring at home - Photo Step 2

Pour into the saucepan or bucket sugar, salt (you can use the Himalayan salt, salt with crushed spices or spices), laurel leaves.

Soldering Herring at home - Photo Step 3

Pour warm water and dissolve all spices in the water. At the request of the brine can be brought to a boil, but there is no need for it.

Soldering Herring at home - Photo Step 4

Lay out herring in a deep bowl or container, pour the cooked brine and take it on the cold. Leave for 2-3 days, you can and longer. Over the day, turn the fish on the other side so that it soles evenly.

Soldering Herring at home - Photo Step 5

After the specified time, remove the herring from the brine, cut her head, post the abdomen and remove the insides, leaving the milk or caviar. Rinse the carcass inside and outside and consider the black film inside - it is very patched. Cut the carcass with portion pieces and put on the plate. Serve cooled to the table, sprinkling with vegetable oil.

Average rating: 4.3, total votes: 45

Important! The video may differ from the text of the recipe!

How to quickly pickle a herring in brine pieces per day

We offer an option to salting the herring pieces in spicy brine. An interesting nuance is adding lemon. Against the background of salt and spices, his citrus note is perfectly refreshing. In order not to mess with the cleansing of the herring before use, we suggest immediately divide the fish on the fillet and cut it into pieces - it is much more convenient.

Cooking time: 24 hours.

Cooking time: 35 min.

Portions - 6.

  • The herring is defrosting, carefully mine in running water. Cut off your head, cut the abdomen and remove all the insides.

  • We try to remove all the dark films from the inside, scraping them with a knife.

  • Reveal the carcass, lay the inner surface on the cutting board and press on top of the hands. Let's give the weight of the hands to the entire fish area. The sound of the crunch of bones will be heard - so it will be easier to separate the flesh.

  • I turn down the garden of the skin down, we use the skeletal bone with a knife and pull it together with small bones.

  • Then we step up the skin with a knife and remove it with a form with fillets.

  • The resulting fillet is cut into pieces of desired size.

  • Preparing marinade. To do this, in the pan, we pour the specified amount of salt, sugar sand, carnation, mustard seeds, peas of black pepper and bay leaf. We pour water. We put on the stove and bring to a boil, boil five minutes at low plate temperature. Then we pour vinegar, mix and remove from the stove. Cool to room temperature.

  • While the brine cools, we clean the red onions, we rinse it and cut thin half rings. My lemon and cut into thin semicircles or quarters. Bones as they cut remove and throw away. In glass, ceramic or enamelled dishes (a great option - a regular bank) lay down the slices of herring fillet, red onions and lemon. Thus, fill the entire container.

  • Pour the herring with a cooled brine together with spices. We close the lid and remove into the fridge for a day for marination.

  • After a day, the herring can already be served on the table. In the marinade, pieces of fish are well stored for a month.

Bon Appetit!

How deliciously picking herring entirely in the brine?

There are a huge set of sickling of herring. Someone loves the variants of a strong ambassador, someone to taste a small-headed fish. It is such that, we suggest a weakly salting herring to prepare on this recipe. Fish pulp is obtained very gentle and fragrant due to spices. You can eat such a herring in twelve hours after filling with brine.

Cooking time: 12 hours.

Cooking time: 30 min.

Portions - 4.


  • Selenka - 2 pcs. medium size.
  • Vinegar table 9% - 1 tbsp.
  • Water - 300 ml.
  • Salt - 1 tbsp.
  • Pepper black peas - 10 pcs.
  • Bay leaf - 4 pcs.
  • Coriander - 1 tbsp.
  • Vegetable oil - 3 tbsp.

Cooking process:

  1. The herring is defrosting, thoroughly mine in running water and separate. Since it will be saturated entirely, you only need to cut off your head and remove the insides. We pay attention to the careful purification of the inner cavity from black films - they need to be removed to avoid bitterness.
  2. Preparing brine. To do this, in the pan, we pour the specified amount of water, bring it to a boil. Add salt, coriander seeds, black pepper peas and laurel leaves. Mix, we pour vinegar and vegetable oil, after which we immediately remove from the plate. We give liquids to cool to room temperature.
  3. We put the carcie carcasses into the table suitable for marinating. Fill with completely cooled brine together with spices. We close the lid and remove into the refrigerator at least twelve hours for marination.
  4. After the specified time, the herring can already be consumed. Take it out of the brine, we clean from the bones and serve on the table.

    Herring with bow and vinegar.

Bon Appetit!

Simple and delicious chopper shed recipe without brine

Many hostess prefer to salt herring on their own, and not buying already ready in the store. It is understandable, because, cooked at home, the fish is always tastier. We offer a recipe for a dry salmon. Unlike the salting in the brine, the herring turns out to be more oily and saturated, and something even slightly resembles drunk. Weight plus such a method - cooking speed! Prepared herring you need to simply sprinkle with salt, put in the package and send to the refrigerator.

Cooking time: 24 hours.

Cooking time: 15 min.

Portions - 4.


  • Selenka - 2 pcs. medium size.
  • Salt - 3 tbsp.
  • Sugar sand - 1 tsp.
  • Pepper fragrant peas - 6 pcs.
  • Pepper black ground - ½ tsp.
  • Bay leaf - 4 pcs.

Cooking process:

  1. The herring is defrosting and thoroughly mine in running water. Gerk herring optional. But it is important to mention that if you separate herring on fillet, then the arrangement will take much less time - five to six hours. So, washed herring to dry.
  2. To make a satellite to take effect evenly, use a separate package for each carcass. Place fish in the package.
  3. In a separate container mix the salt with sugar sand. The resulting mixture is poured on the herring.
  4. Following the peas of fragrant pepper, black ground pepper and laurel leaves.
  5. We tie the package and vigorously shook the fish in it so that the spices are distributed throughout its surface. We send a herring in the package in the refrigerator for a day. After the specified time, we get fish and try to taste. If the degree of the ambassador arranges, then we pull out the herring, we rinse from extra salt, clean and apply on the table. If you want a greater extent of the ambassador, then return the fish in a package for another a few hours.

Bon Appetit!

How to quickly sleep the herring in 2 hours?

The herring can be sprayed very quickly - literally for one or two hours. The fish is well soaked with the necessary amount of salt and is obtained very tasty. The specific time of understanding depends on the degree of salinity you want. If you like a low-voltage option, then after an hour, the herring can be used. In the case when you need to achieve a strong ambulance, you need to wait two hours.

Cooking time: 2 hours .

Cooking time: 30 min.

Portions: 6.


  • Selenka - 2 pcs. medium size.
  • Salt large - 80 gr.
  • Parsley - for decoration.

Cooking process:

  1. The herring is defrosting, carefully mine in running water. Cut a head, cutting the belly along and remove all the insides. Be sure to remove all the dark films from the inner cavity. Reveal the carcass, put the inner surface on the down and press on top of the palms. Let's give the weight of the hands on the entire surface of the fish so that the bones move away from the pulp. Then the reservoir turn over and remove the vertebral bone together with the adjacent minor bones. Next, remove the skin. The prepared fillet is placed on a flat plate.
  2. Fillet stuck with salt. It is important to use only large. Small instant, as well as iodized can give an unpredictable result.
  3. We turn the fillet with the other side and also sprinkle with salt.
  4. Hermetically close fillet with a food film with a salt, tightly wrapping the fish together with a plate. We remove into the refrigerator for the arrangement.
  5. So, if you want a weakly salt herring, then we get fish in an hour. If you need a middle ambassador - after an hour and a half. A strong ambassador will take two hours. After you got a herring from the refrigerator, we rinse it under running cold water from an excess salt.
  6. We put the washed fillets on paper towels and dry well on both sides to remove moisture after washing.
  7. We post a ready-made herring on a serving plate, decorated with greens and apply on the table.

Bon Appetit!

How to pickle herring in spicy brine at home?

The recipe for those who love is not just a salty, but a fragrant spicy herring. Generously use spices so that the fish is soaked with aromas and acquired a rich taste. The spices are selected so that together constitute a harmonious combination both among themselves and fish.

Cooking time: 72 hours.

Cooking time: 35 min.

Portions: 6.


  • Selenka - 2 pcs. medium size.
  • Mustard - 1 tbsp.
  • Coriander - 1 tsp.
  • Salt - 5 tbsp.
  • Sugar sand - 1 tbsp.
  • Pepper black peas - 10 pcs.
  • Bay leaf - 5 pcs.
  • Carnation - 3 pcs.
  • Ukrop seeds - 1 tsp.
  • Greens - for decoration.
  • Onions - for decoration.

Cooking process:

  1. The herring is defrosting, carefully mine in running water. Delete inside from fish with this method of salting is optional. Washed herring we dry and fault mustard. While it will be prepared and cool brine, the fish is impregnated with fragrant sauce.
  2. We prepare and measure all the necessary spices.
  3. Preparing brine. To do this, put one liter of water into the saucepan. We add prepared spices, as well as salt and sugar sand. We put the saucepan on the stove and bring the contents to a boil, boil a couple of minutes at low plate temperature. Then remove the brine from the slab and cool to room temperature.
  4. Herring in mustard places in glass, ceramic, enamelled or plastic dishes. Flip the cooked cooled brine and close the lid. We remove into the refrigerator for three days. Periodically, during this time, it is worth turning the carcasses for uniform arrangements.
  5. After the specified time, we pull the herring from the brine and purify from the internally, bones and skin. The resulting fillet is cut into pieces.
  6. We put the pieces of fillet on the serving plate, decorate the rings of the onion bow, greens and serve it.

Bon Appetit!

How quickly and deliciously picking herring with a bow?

The herdder and onions are always an excellent combination. Juicy sharp pieces of onions perfectly emphasize the gentle flesh of salt fish. We offer saline herring at once with the bow, the bay of both ingredient marinade. Carcass will be cut into small pieces - so the fish will be solved much faster.

Cooking time: 12 hours.

Cooking time: 35 min.

Portions: 6.


  • Selenka - 3 pcs. medium size.
  • Onions - 2 pcs. medium size.
  • Coriander - 1 tsp.
  • Salt - 2 ppm
  • Sugar sand - ½ tsp
  • Vinegar - 4 tbsp.
  • A mixture of peas - 1 tsp.
  • Water - 1 tbsp.

Cooking process:

  1. The herring is defrosting and rinsed thoroughly in running water. We remove your head, tail, fins and insides, including all dark films - they can be patched in the finished product. Remove bone and fine bones from herring, remove the skin.
  2. Preparing brine. To do this, we pour the specified amount of water into the pan. Add salt and sugar sand. We put a saucepan on the stove and bring marinade to a boil. Cooking one minute at low plate temperature. Then remove the brine from the slab, we pour vinegar, mix and cool to room temperature.
  3. Prepared herring fillets cut into small cross pieces. Alternatively, you can cut the carcass of the fish planned with small segments together with the skeleton: the time for the arrangement will be required more, but the hospitals for the treatment of herring will be less
  4. The onions purify from the husks, rinse and cut into thin translucent semi-rings.
  5. We prepare glass, ceramic, enameled or plastic dishes. Great option - glass bank. We put into it prepared pieces of fillet, shifting them with a chopped onion, as well as the coriander and peas of peppers. Then we pour the herring prepared by the cooled marinade. We close the lid and send to the refrigerator for twelve hours. After the specified time, the fish will be ready to use.

Bon Appetit!

Very simple recipe for sheds of herring with vinegar at home

Super-simple pickling salted recipe! First, the processing of the fish is minimized - it needs to be simply washed and rolling. Secondly, cook and for a long time to cool the marinade is not necessary, as we will prepare the express using the method directly "on the spot." In this recipe we use vinegar - it will give a spicy acid and will provide a density of fish pulp. As a spicy component, add hops-Sunnels.

Cooking time: 24 hours.

Cooking time: 35 min.

Portions: 2.


  • Selenka - 1 pc. medium size.
  • Hvel-Sunneli - 1 tsp.
  • Parsley dried - pinch.
  • Pepper black ground - ½ tsp.
  • Salt - 2.5 tbsp.
  • Sugar sand - ½ tsp
  • Vinegar - 1 tbsp.
  • Water - 1 l.

Cooking process:

  1. The herring is defrosting and rinsed thoroughly. Cut off your head and tail with fins. Cut the abdomen and remove the insides. If the caviar showed, it can also be patched with the fish.
  2. We put the prepared carcass in a bowl. We use the dishes, a glass, ceramic, enamelled or plastic.
  3. On the herring, hide hops-Sunnels, black ground pepper and dried parsley.
  4. Next, we pour salt and sugar. Salt need to use only large, since the small instance gives an unpredictable result.
  5. Pour fish with spices with cold boiled water. We pour vinegar. We close the lid, shake for the uniform distribution of the spices of the fluid. We remove into the fridge for a day. Periodically shake the dishes with the herring, so that Marinization takes place evenly.
  6. I get ready-made fish from the marinade, we slightly dry and cut into pieces. Serve, sprinkling olive oil and decolates the rings of the onion onions.

Bon Appetit!

How to pickle a herring in the oil at home?

Sloated in oil, the herring is significantly different from the brine. Her pulp is much greater, noticeably gentle and rich. Such a fish is ideal for sandwiches and as a snack. To dilute fat, together with herring, lay the pieces of onions and carrots, as well as spices. They will add notes freshness and piquancy.

Cooking time: 24 hours.

Cooking time: 25 min.

Portions: 4.


  • Selenka - 1 pc. medium size.
  • Onion - 1 pc. medium size.
  • Carrot - 1 pc. Small size.
  • Pepper black peas - ½ tsp
  • Salt - 2 tbsp.
  • Sugar sand - ½ tsp
  • Mustard - 1 tsp.
  • Vegetable oil - 150-200 ml.

Cooking process:

  1. Decorating herring, rinse. Cut off your head and tail with fins. Cut the abdomen and cleaned the insides from the inner cavity. Black films are definitely removed.
  2. We remove the vertebral bone and small bones. Remove the skin. The resulting fillet is cut into small pieces.
  3. The onions purify from the husks, rinse, we dry and cut with thin semicircles.
  4. Carrots clean, mine and cut into thin cross mugs.
  5. In the bowl lay on the bottom of the cut onions on the bottom. On it - mugs of carrots. On top. Pock the seeds of mustard and peas of black pepper.
  6. On the formed substrate from vegetables and spices lay out pieces of fillet tightly to each other.
  7. Next, the salt and sugar are evenly poured into the laid scene. Salt need to use only large, since the small instance gives an unpredictable result.
  8. Now fill fish with vegetable oil. We close a tight lid and shake well so that the oil and spices are distributed over all pieces of fish and vegetables. We remove into the fridge for a day. Periodically shake the dishes so that pickling the herring takes place evenly.
  9. Ready fish is obtained juicy and tender. If the herring in such a marinade seems too fat, then you can cut pieces slightly. Excess fat will leave the surface, and fish fibers will remain as juicy.

Bon Appetit!

Step-by-step recipe for home selegum salts

Don herring is valuable for its taste characteristics. Her flesh is fat and very gentle. Such fish smoked, sluggish, salted in various ways. In this recipe, we consider the easiest salt method - unquatated carcasses are poured with cold brine. The method of cooking the fish is elementary, but perfectly manifested the natural taste of the Don herring.

Cooking time: 72 hours.

Cooking time: 35 min.

Portions: 8.


  • Selenka - 2 kg.
  • Water - 5 liters.
  • Salt large for brine - 500 gr.
  • Salt large for sprinkles - 80-100 gr.

Cooking process:

  1. Rinse thoroughly. It is not necessary to gut it. But in addition to the salting, you additionally recommend floating salt in the gills. We are placing the prepared carcasses into glass, ceramic or enameled dishes. If salt remained, we pour it on fish.
  2. To prepare the brine, we mix with the specified amount of large salt and mix well - the crystals must dissolve. The resulting solution is well cooled. Pour prepared fish.
  3. We close the lid or cover the wooden board, we place the cargo on top. It is important that the fish is completely immersed in the brine. We remove the fish in the brine to the cold on three days for the arrangement.
  4. After the expiration of the time of the arbitrariness, we get fish and rinse slightly.
  5. We put the salt herring in storage packages and remove into the refrigerator or freezer.
  6. Clean the herring from the skin and bones, cut into pieces and feed to the table. Such salt herring is perfectly stored in the freezer if you are not going to consume it in the near future.

Bon Appetit!

Fast and simple salted herring recipe in the bank

We offer a very simple and fast way to salting herring in a glass jar. Cooking brines with spices, prepare the fish. We put it on banks and fill with the cooled brine - ready! The most difficult thing is to wait two days until the fish is completely solved.

Cooking time: 48 hours.

Cooking time: 25 min.

Portions: 8.


  • Selenka - 2 kg.
  • Water - 1.5 liters.
  • Vinegar - 2 tbsp.
  • Salt large - 7.5 tbsp ..
  • Sugar sand - 3.5 tbsp.
  • Bay leaf - 4 pcs.
  • Pepper black peas - 1 tbsp.
  • Coriander - 1 tbsp.

Cooking process:

  1. To save time, we start cooking from the brine, because it will take time to cool. In the pan we pour water in the specified quantity, add salt and sugar sand, black pepper peas, coriander and laurel leaves. We bring everything together to boil, cook a couple of minutes and remove from the stove. We pour vinegar, mix and let it cool completely.
  2. We prepare banks and covers for herring. It is desirable that the packaging is with a wide neck - it will be easier to lay and extract the fish carcasters. We rinse the cans and covers with boiling water, we dry.
  3. Rinse thoroughly. Cut the head, cut the abdomen. Remove the insides and all internal films. We rinse again and dry.
  4. We put carcasses into banks. We do it pretty tight, placing herring around the circumference of the container. Fill fish with cooled brine, close the lid and put in the refrigerator for two days. After the specified time, the fish will be ready to use. Store such a herring recommended no more than a month.

Bon Appetit!

How to salt herring at home tasty and just - 10 delicious recipes.

Welcome expensive our readers. The herds love most, always on the festive table there are scene dishes. Today we will talk about how to salt herring at home.

Today you can buy a delicious herring and in the store, but still many of it are salted at home. Houses fashionably do everything very tasty and just as you need. Recipes There is an excellent set. Both in the brine and without. There are very fast ways to salute herring, we hope that you can choose a way to your taste.

By the way, one of the most popular salads from herring is a salad Fur coat or just a herring under a fur coat. The taste largely depends on the quality of salted herring. We recommend this salad for such a salad.

Among other things, it is necessary to choose the fish itself before the salting. Let's figure it out in this.

Correctly choose a herring for the pickling.

To begin with, you need to buy. If you do not live on the ocean or the White Sea, you will have to buy fresh-frozen herring. Note:

Fresh herring has a white tummy, an elastic carcass, rounded sides, uniform blue-steel leather color. Asking better whole fish
Fresh herring has a white tummy, an elastic carcass, rounded sides, uniform blue-steel leather color. Asking better whole fish
  • But brown stripes and yellow are fed, similar to Rust, talk about a sealing product.
  • The gills should be blonde, and the eyes of a little needle, whitish.
  • Cheerful skin, dark gills and needle eyes also testify to non-darling of fish.
  • If the fish was frozen several times and defrostly, then the pulp will be soft. Such fish is not suitable for the ambulance. The pulp then falls apart and lagging behind the bones, it will not be tasty and not beautiful.
  • If you have taken frozen herring, you need to defrost slowly. No need to defrost in the microwave or warm water, it is impossible. She must defraight naturally. It is best to do this in the refrigerator or at room temperature.
Never buy freshly frozen fish without a head, for the head is louder than everyone shouts about Nearby!

Well, now we will deal with how to salt herring at home. There are a lot of ways, now consider the easiest way.

How to salt herring in the brine completely at home.

This is the easiest way, it's easier now.

We need:

  • Water - 1 liter (better filtered);
  • Salt - 200 gr;
  • Sugar - 1-2 tablespoons.

Step 1.

We defrun the fish slowly. The slower the more tastier it turns out, it is better to defrost in the refrigerator on the bottom shelf.

When thawing the blood should have a pink or reddish tint. This is a sign of fresh herring. Dark brown liquid and unpleasant odor - evidence of product damage.

While the fish is defrosting, in hot water, we smell the salt and sugar. Welcome to all dissolve. I bring to a boil and then we cool the brine.

Step 2.

Fish thoroughly rinse and remove only gills. You do not need to gut. The whole saline herring is much more tastier than pieces. The gills are removed so that the bitterness is not.

We remove the gills
We remove the gills

Step 3.

The dishes are chosen either glass or enameled. Put fish there and fill with cold brine. We put the oppression.

Step 4.

Now for an hour - two leave the herring at room temperature, and then we send to the refrigerator. There she will salt.

The degree of the ambulance will depend on the time of salt and on temperature. What it is lower, the better, so we put it in the refrigerator. So the taste of herring will be gentle.

After one to two days, the herring will be low-voltage. And three to four days a sturdy fishing of the fish.

Soldering by pieces in brine at home (low-headed).

Slices Herring marine a little faster than the whole. We use such a recipe when you need to quickly sleep and use the fish itself in snacks or salads.

Fish prepared for this recipe is better to eat almost immediately. Soldering onions does not imply long storage. We will understand how to salt herring at home by pieces in brine.

Solim herring slices in a jar quickly
Solim herring slices in a jar quickly

And so we will need:

  • Herring - 2 pcs (medium size);
  • Onion - 1 pc;
  • Water - 0.5 l;
  • Salt - 1 tablespoon;
  • Vegetable oil - 1 tablespoon.

Step 1.

Thoroughly rinse fish. Remove your head, tail and fins. Purchase, thoroughly rinse the abdomen. Cut into pieces. It is desirable to carefully examine that there is no dark film or something else remains. If necessary, rinsed pieces under running water.

By the way, I do not throw it away, you can sleep with fish, or separately. See recipes below.

After dried with paper towels. Excess moisture is not needed.

Step 2.

Now brine. In warm boiled water, dissolve a spoonful salt. It is important that salt completely dissolved.

Step 3.

In a liter bank, we put pieces of fish, tamper.

Step 4.

Clean the bow, cut the rings and add to the jar to the fish.

Step 5.

Now add brine. It must be room temperature. We pour a spoonful of vegetable oil on top and close a tight lid.

It is necessary that 24 hours of fish stood at room temperature, then we remove it into the refrigerator for another 24 hours. After you can use to prepare dishes or eat yourself in a hunt with potatoes. Oh saliva flowed ...

Spicy fish ambassador is a classic recipe.

We looked at how to salt herring at home in a simple solo solution. But sometimes I want to cook salted herring with various spices, just a sodium. Here is a simple classic recipe.


  • Herring - 2 pcs;
  • Water - 1 l;
  • Salt - 2 tablespoons;
  • Sugar - 2 tablespoons;
  • Peas pepper - 10 pcs;
  • Pepper fragrant - 4-5 pcs;
  • Bay leaf - 2-3 pcs;
  • Carnation - 4-5 pcs.

Step 1.

Rinse fish and clean from the internships. Leave your head, but so that there is no bitterness, we remove the gills. If Ikra is either milk, then it does not need to be thrown away, you can sleep with fish.

Step 2.

Prepare brine (Tuzluk). We pour water into a saucepan as soon as it boils, add salt, sugar and spices. Let 3-4 minutes bother. Turn off, we assume and let it cools to room temperature.

Step 3.

Now we choose dishes so that the fish can fit there. Better glass or enamelled. Fill with brine. There, add caviar or milk who left. Cover the lid. Let the fish in the room temperature of the hour 3-4. Then we remove into the refrigerator.

Step 4.

Fish will be ready after 48 hours. But caviar or milk after 24 hours. It is better to get and eat. If I caviar or reckout, you can reduce.

Spicy selenki selence.
Spicy selenki selence.

How to salt herring in brine with butter.

This recipe is not very different from those described above, someone simply loves the fish in the brine with butter. The recipe is as simple and fished very tasty. We continue to find out how to salt herring at home, now with butter.

For this recipe you can cut fish and pieces. This is how tastier here.


  • Herring - 2 pcs;
  • Salt - 2 tablespoons;
  • Sugar - 1 tablespoon;
Vegetable oil - 1 tablespoon. Half herring with butter
Vegetable oil - 1 tablespoon. Half herring with butter

Step 1.

Rinse fish. We clean inside, remove the gills and fins. Icru and milk can also be left. We rinse again everything is fine.

Step 2.

Water put on fire and boil it. As soon as it boils with a raude salt and sugar, stirring everything so that everything is dissolved, let me cool the brine.

Step 3.

Now lay out fish into the container, add oil into the water and pour water to fish. Cover the lid and leave on the table for 3-4 hours. Then we send to the refrigerator for 3 days.

By the way, if the fish cut into pieces, you can spray fish in the bank.

Very fast pickling salmon recipe.

I somehow thought how to salt herring at home quickly, but that would also be tasty. Found a recipe, I tried. I found a lot more and tried. In general, you can solit quickly when it does not have time. We use this recipe sometimes. But still, when you solit quickly, it turns out a little bit wrong.

Learn and how to salt herring at home quickly and tasty.

We need:

  • Herring - 2 pcs;
  • Sugar - 1 tablespoon (even slightly less);
  • Salt - 1 tablespoon;
  • Black ground pepper - 5 gr;
  • Bay sheet - 5 gr.

Step 1.

My fish, hard and clean. I cut off the head and the fins with the tail too. We rinse well again.

Then, in deep dishes, we recruit clean water, room temperature and put the herring there for 1 hour.

Step 2.

We make a mixture of sugar, salt, pepper and crushed laurel sheets.

Step 3.

Get fish out of the water, dried with a paper towel.

Step 4.

Now the finished mixture rubs well fish, inside too. Watch out the food film and leave on the table for 80 - 120 minutes.

Step 5.

After this time, we get fish, you can cut into pieces, refuel with vegetable oil and vinegar. You can serve on the table.

Here is another way to saline fish:

You also use it: Fish dishes, prescriptions are simple and tasty to the festive table.

Spicy satellite selegum with mustard.

Now answer the question, they say how to salt herring at home with mustard. The recipe is quite simple, and the fish turns out simply awesomely delicious. I advise everyone.

We need:

  • Herring - 1 kg;
  • Mustard powder - 1 teaspoon;
  • Water - 1 l;
  • Black peas - 5 pcs;
  • Salt - 4 tablespoons;
  • Bay leaf - 2 pcs;
  • Carnation - 4 pcs;
  • Coriander in grains - 5 gr.

Step 1.

The herring is also mine, clever. Lay out in the container. You can use a plastic container.

Step 2.

We put the water to warm up, as boiling, add salt, pepper, bay leaf, carnation and coriander grains. Boiling minutes 2 and assign a saucepan. We add mustard, mix well and leave cool.

Step 3.

Marinade fill fish. Cover the lid. After 3-4 hours we remove in the refrigerator for 2 days. That's all.

Spicy selegant selegory domestic
Spicy selegant selegory domestic

The awesome ambassador of herring fillet with lemon.

This recipe I like most, albeit a little more thanks. The taste is very gentle and fragrant. Find out faster how to salt herring at home with lemon.


  • Herring - 2 kg (2-4 pieces);
  • Salt stone - 2 tablespoons;
  • Sugar - 1 tablespoon;
  • Bay leaf - 5-6 pcs;
  • Fragrant peas - 12-15 pcs;
  • Lemon - 2 pcs.

Step 1.

Clean fish and separate fillets. If possible, I try to pull the bones, but it can not be done.

Step 2.

My lemon and cut thin rings.

Step 3.

It is convenient to make a saline in a circular plastic container so that the plate in it came to the oppression.

Now laying out the layers of herring and lemon fillets, sprinkled with a mixture of salt and sugar, adding spices. All cover the plate, put under the oppression and in the refrigerator.

Step 4.

After a day, we get fish and change the layers in some places: the bottom up, the top in them. Also put under the oppression and in the refrigerator for 2-3 days.

Ready fish simply shift in the dishes and without the morning stored in the refrigerator.

How to salute Herring with a dry ambassador, another quick recipe.

With the question how to salt herring at home with a dry eye, I approached a familiar fisherman. He loves fishing and knows everything about fish. He shared this recipe and tried directly on the shore in this way to sharpen the cattle caught by him.

It is usually sitting for a long time on the shore and many ingredients take with them, which I was very surprised. Though with him and there was no lemon, the fish turned out just super. Of course, so we salt and herring, try and you.

Dry ambassador, fast and tasty
Dry ambassador, fast and tasty

We need:

  • Salt stone - 2 tablespoons;
  • Sugar - 1 tablespoon;
  • Onion - 1-2 pieces;
  • Lemon - 1 pc;
  • Vegetable oil.

Step 1.

My, clean fish. Clean and remove the gills, leaving your head. Now we recruit water into the container and leave the fish there for 1 hour. After we pull it out and remove the extra moisture paper towel.

Step 2.

Now the carcass rod with a mixture of salt and sugar inside and outside. Watch into the food film by 2-3 layers. Leave on the table for 2 hours.

Step 3.

After opening the fish, we rinse in running water, dried by a towel and put into a deep bowl. Clean the bow rings or half rings. We cover the salted herring and poured with vegetable oil for 30-40 minutes.

Step 4.

After we pull out, cut by pieces, on the plate also lay down onions and spray with lemon juice.

How to salute herring with vinegar.

We have already considered quite a lot of ways how to salt herring at home, and now consider recipes using vinegar.

Solim herring with vinegar
Solim herring with vinegar

We need:

  • Herring - 2 pcs;
  • Water - 250-300 ml;
  • Salt - 1 tablespoon;
  • Vinegar 9% - 1-1.5 tablespoons;
  • Peas pepper - 10 pcs;
  • Bay leaf - 3-4 pcs;
  • Coriander seeds - 1 tablespoon;
  • Vegetable oil - 3 tablespoons.

Step 1.

Rinse fish, remove the gills. You can also remove the head and clean the insides, but I whole salt.

Step 2.

We bring water to a boil, fall asleep salt and spices. Boiling 2-3 minutes and remove from fire. Let us cool the brine.

Step 3.

To the cooled brine add vinegar. Fish put in deep container and poured brine. Cover the lid. Let it stand 3-4 hours, post in the refrigerator for 7-8 hours.

After you can get and eat.

The herring of a spicy ambassador in Dutch.

Not a bad recipe, it looks very beautiful, we prepare such a fish for a festive table usually. Let's figure out how to salt herring at home in Dutch.

How to salt herring in Dutch
How to salt herring in Dutch


  • Herring - 2 pcs;
  • Sugar - 6 teaspoons;
  • Onion - 2 pcs;
  • Carrots - 1 pc;
  • Lemon - 1/2 pcs;
  • Bay leaf - 10 pcs;
  • Pepper peas - 8-10 pcs.

Step 1.

My fish, we remove everything, leave only fillets. Bones can be removed if possible.

Step 2.

Ready fillet cut into pieces, about 2 cm wide.

Step 3.

Carrots are rubbed on a coarse grater. Lemon cut thin circles. And onions cut into rings or half rings, to whom as tastier.

Step 4.

Prepare a jar and lay out layers: onions - bay leaf - a little grated carrots - lemon - a pinch of sugar - a little pepper - sliced ​​herring. So repeat the bank will not end or ingredients.

Step 5.

The jar is tightly cover with a refrigerator for 3 days.

Step 6.

After we pull out, lay out in a salad bowl or a deep plate along with the contents of banks. Watering with vegetable oil, salt and apply on the table.

Small secrets how to salt herring at home.

  • Herring for salting is better to choose oceanic. It is healthier, in terms of the fact that coastal zones are often contaminated with waste.
  • For salting, only fresh or freshly frozen fish is suitable.
  • It is believed that herring caught in winter time, more fat. Accordingly, salted fish will be fattening, which is better for salting.
  • The defrosting process must pass as much as possible. It is impossible to use a water bath, microwave or something like that. It is better to defrost in the refrigerator on the bottom shelf.
  • With a dry salt, it is necessary to soak fish in water temperature. So it will be more juicy.
  • Also, with a dry dome, you can use not only the food film, but also a plastic bag.
  • It is best to salt herring entirely, removing only the gills. So it salts at least 2 days and can be stored in the brine.
  • For a quick ambulance, the fish must be cleaned and better cut into pieces. So he will sleep in a few hours. But it is not worth keeping such a herring for a long time. It is better to eat right away. And if it does not work, then put in the jar and pour vegetable oil.
  • If you suddenly reasured the herring, then it can be washed and soak in milk for a couple of hours. Milk will take extra salt.

Read us as on our blog:

What you need to know before sorry

  1. For salting at home, the cooled Atlantic or Pacific Herring is best suited.
  2. About how to choose fish, we have separate infographics. Carefully examine it and in no way buy herring without head and fin. Often they are cut to hide the product damage. It is better to take a whole fishing and, if necessary, to separate.
  3. Fish ice cream should not be defrosting in a microwave or put in warm water. The defrost should be natural: Put the herring on the plate and keep in the refrigerator until it hits.
  4. Do not use Iodized or too small salt for salting. The first distort the taste, and with the second easy to overdo it.

How to sleep searer in brine with spices

How to sleep searer in brine with spices
Photo: Prettyirina / Depositphotos

This is a classic way. Ideal for salting the whole herring.


  • 2 Herring;
  • 1 liter of water;
  • 2 tablespoons of salt;
  • 1 tablespoon of sugar;
  • 3-4 laurel sheets;
  • Black pepper peas, pepper fragrant and carnation - to taste.


Fish remove the gills: they can give the marinada bitterness. Clean and clean the searer is not necessary. You can simply wash and dry paper towels.

Boil water. Add salt, sugar and spices. Let's get drunk 3-4 minutes. Remove from the fire and let cool.

Take a plastic container or enameled saucepan with a lid. Put the herring and pour the cooled brine. If the brine does not fully cover the fish, use a pitch. Otherwise, it will have to turn the seler from time to time.

Let stand for 3 hours at room temperature, then remove in the refrigerator. After 48 hours you can try.

How to salute the seler with a dry way

How to salute the seler with a dry way
Photo: Bit245 / Depositphotos

Another way to salute the seler is entirely, but without water.


  • 1 Herring;
  • 1 tablespoon salt;
  • 1 teaspoon of sugar;
  • ½ teaspoon of black hammer pepper.


Fish need to rinse. If desired, cut your head and remove the insides.

Mix salt, sugar and pepper. Sutitate the mixture of the fiszy and wrap it into the food film or hermetically pack in the plastic bag. Put on a plate and store two days in the refrigerator.

How to pickle seler with mustard

How to pickle seler with mustard
Photo: Katerynasednieva / Depositphotos

Another way to salting the whole herring. Mustard gives fish not only a special taste, but also makes it solid and elastic.


  • 2 Herring;
  • 1 liter of water;
  • 3 tablespoons of salt;
  • 2 tablespoons of sugar;
  • 1 tablespoon of dry mustard;
  • 5 laurel sheets;
  • 10 black pepper peas.


Rinse fish. Sometimes herring is withstanding 30-40 minutes in cold water so that it is more juicy. If you leave the fish head, do not forget to remove the gills.

Prepare brine: Run salt, sugar, bay leaf and black peas in boiling water. After 3 minutes, remove from the fire and cool down.

Cooled brine fill herring. Sprinkle mustard, put under the jet and hold 2-3 hours at room temperature. Then remove the refrigerator for another two days.

How to pickle pieces of seryl oil

How to pickle pieces of seryl oil
Photo: Pil7615 / Depositphotos

For this method, herring needs to be divided into pieces of 2-3 centimeters thick.


  • 1 Herring;
  • 1 major bulb;
  • 6 tablespoons of vegetable oil;
  • 3 tablespoons of salt.


Cleaned herring cut into pieces, and onion - half rings. In the glass jar or transparent plastic container layers lay out fish and onions. Each layer Sprinkle salt.

At the end, pour all the vegetable oil without smell. Close the jar with a lid. Hold the herring in the fridge 1.5-2 days.

How to pickle seler with vinegar and onions

How to pickle seler with vinegar and onions
Photo: wawritto / depositphotos

For this recipe, herring is obtained as preserved. Therefore, it is better to immediately get rid of groats and fins and cut the fish on thin pieces.


  • 1 Herring;
  • 1 bulb;
  • 700 ml of water;
  • 3 tablespoons of salt;
  • 2 tablespoons of vegetable oil;
  • 1 tablespoon of 9 percent vinegar;
  • 2 laurel sheets;
  • 8 black pepper peas.


Divide the salt in 500 ml of water. Put the trained fish in the salt solution and leave for an hour and a half.

Drain the water and put the herring in front of the bow and spices in the dishes, where the fish will be pickled. Divide a vinegar in a glass of water and pour her herring. Then add vegetable oil.

Close the capacity with a lid and remove into the refrigerator. After a day, you can take a sample.

How to pickle seler with lemon

How to pickle seler with lemon
Photo: Rawlik / Depositphotos

This way it is better to pick up a whole or sliced ​​fillets. Herring is fine and very fragrant.


  • 1 Herring;
  • 1 lemon;
  • 2 tablespoons of salt;
  • 1 tablespoon of sugar;
  • 5 laurel sheets;
  • 15 peas of fragrant pepper.


Wash and cut the lemon with thin circles. Separate and cut herring.

In the glass jar or plastic container layers lay out the fish and lemon, speaking everything with salt and spices. Cover the plate of smaller diameter, and then put something heavy.

Keep in the refrigerator 24 hours. Then mix and wait another day. After that, apply to the table.

How to pickle seler in Dutch

How to pickle seler in Dutch
Photo: mirchella / Depositphotos

For this recipe, a ready snack is obtained. It can be supplemented by a piece of borodine bread.


  • 2 Herring;
  • 2 mid-bulbs;
  • 1 small carrot;
  • 1 lemon;
  • 3 tablespoons of salt;
  • 6 tablespoons of sugar;
  • 10 laurel sheets;
  • 10 black pepper peas.


Lemon wash and cut the circles. Carrot Clean and soda on a large grater. Leek Clean and cut the rings.

Located in the glass jar layers laying herring fillet, onions, carrots, bay leaf, pepper peas and lemon pieces. Scroll with salt and sugar. Alternate layers until the ingredients are completed. Close the can with a lid and clean the refrigerator for 48 hours.

When applying, you can pour herring with vegetable oil.

How to pickle seler in 2 hours

How to pickle seler in 2 hours
Photo: Olhaafanasieva / Depositphotos

This recipe will help if the guests are already on the threshold, and there is nothing to treat them.


  • 1 Herring;
  • 1 bulb;
  • 500 ml of water;
  • 2 tablespoons of salt;
  • 1 teaspoon of sugar;
  • 2 laurel sheets;
  • bunch of dill;
  • Table vinegar and vegetable oil - to taste.


Separate herring on fillet. In hot water, dissolve salt and sugar. Cool down. Put the fish into the glass utensils and pour the brine. Add a bay leaf and chopped dill.

After a half hour, slate the brine, add chopped onion with semirings and pour herring with vinegar and vegetable oil. Even after half an hour, the fish can be served to the table.

Do you know other original ways to salting the searer? Share recipes in the comments.

On the eve of any holiday, one of the most sought-after products is a salty herd. It is with her that a herring's favorite salad under a fur coat is preparing, without which the new year, birthday or anniversary costs. It is good in salads, sandwiches, tartlets, but just so with onions she is desired appetizer on a festive table. But in stores it is not always possible to buy good fish. Therefore, her salting at home is a great option not only to save a family budget, but also take care of his health, as well as to prepare a delicious dish.

How to pickle herring at home

There are 190 species of Fish Family Fishes. Like a fish, it is widespread in the World Ocean and lives in almost all seas of the northern hemisphere. It is believed than she gets closer to the cold seas, it is more valuable. The greatest value is the large content of omega-fatty acids. They are not produced by our organism, and come only with food products, including her herring. And than it is greater, the greater it contains omega-3 and 6. Depending on its grade, fatness sometimes reaches 20-30%. Norwegian and Pacific species are the most fat.

Using delicious fish, few people think about its numerous useful properties. Rich vitamin and mineral composition, the presence of saturated fatty acids helps to avoid serious diseases of the cardiovascular system, digestive tract, joints and oncology. Regular use of it in food prevents the development of atherosclerosis, diabetes mellitus. Phosphor contained in the composition helps to strengthen the bones. The iodine contributes to the normal functioning of the work of the thyroid gland. Hormones, it is necessary, necessary for the normal operation of the heart muscle and ovaries in women, affect the weight of the body, the condition of the skin, vision.

How to salute herring at home

In order to get a delicious salty herring, first of all it is necessary to choose its freshly frozen. After all, it will be a semi-finished product for further preparation. When buying, consider the following points.

  • This is perishable products, so when repeatedly defrosting and freezing, storage at the plus temperature, it quickly loses its commodity and taste. Not properly stored fish has a smell of voiced fat, dark gills and a gray appearance with yellow-brown subteps. This is better not to acquire, after it is prepared, the flesh will be loose and will fall apart. Yes, and the taste will not please you.
  • Use whole carcasses for salting. Do not buy herring crawled and without a head, it only says that the fish began to deteriorate.
  • It is best to buy cooled products, but if there is no such possibility, buy with signs of fresh goods. Fresh fish has a light silver scaway, black pupil, not muddy eyes, light-pink gills.
  • Having bought fresh-frozen fish to defrost it gradually at room temperature. Microwave and hot water is better for this purpose not to use, otherwise you just spoil the product.
  • Use for the preparation of an ordinary stone or sea food salt. Iodized for this purpose is not suitable, the small "Extra" will not fit. The first can distort the taste, and with the second easy to overdo it.

Soldering of fresh-frozen herring with dry way per day

Dry ambassador is the easiest way, it does not require much time for cooking. And the result is always excellent.

1 kg of herring will be required 2 tbsp. l. Salts and 1 tbsp. l. Sahara. Also prepare the container in which the salting will pass.

Fish at first wash, cut off her head, tail, gut. Consider a paper towel. Be sure to remove the black film in the trouser, otherwise the ready-made kushan will be patched. We prepare the salinity mixture, mixing the place of salt and sugar.

My herring

From the inside, we wish the sharp knife along the spine.

Do incisions along the ring

Well smeared the mixture from the outside and inside the carcass and put in the container in which we will carry a saline. Milks and caviar can also be patched together with fish.

We rub the fish with a salt and sugar mixture

We close the capacitance with a lid and remove it into the refrigerator.

We fold fish into a salt-cutting container

After 12 o'clock, the fish turn over the other side so that the salt absorbed uniformly. She will be ready for a day and you can eat it.

Dry way to salmon herring houses

Rinse with water and we are well dried with a paper towel. On the table we declare parchment paper and on the middle, we smell 1-2 salty sorcesses. On it we put the trained fish and sprinkle salt, trying to distribute it from all sides. Do not be afraid that salt will be a lot. Fish will take it as much as it is necessary.

Sprinkle fish with salt from all sides

The herring is tightly wrapped in paper, and then the convolution is placed in a plastic bag and send the refrigerator to the lower shelf for 3 days.

Watch the herring in paper and cellophane package

Every day the package turn over the other side so that the fish is evenly soaked from all sides. After 3 days, the herring worked, rinse well from extra salt, wipe on a paper towel and cut into portion pieces.

Recipe for a delicious laughing herring in the brine

As a rule, the home ambassador is always more delicious shop, as you can choose the composition and number of spices. This pickup recipe in a spicy brine and recommended it to try to make the day before the holiday for 2-3 days so that it will have to take effect and turned out to be delicious.

For spicy marinade on 1 liter of water, you will need:

  • Salt - 3 tbsp. l.,
  • Sugar - 1 tbsp. l.,
  • Coriander in beans - an incomplete teaspoon,
  • Laurel lith - 1 pc.,
  • Pepper black peas 4-5 pcs.,
  • Pepper fragrant peas - 4-5 pcs.,
  • Carnation - 1 pc.

How to do

Fresh-frozen fish defrost gradually at room temperature or on the bottom shelf of the refrigerator. After we rinse and fold it entirely, not leaving, in a spacious container or container.

Seared we add to the container

Preparing brine. But first determine the amount of required brine. For this, the fish in the container is flooded with water so that it completely covered the carcass. And then we merge it and we will prepare brines on this water. Add salt, sugar and crushed spices to water.

Preparing fish brine

For grinding pepper, bay leaf, carnation, coriander pour into a mortar or a little crushing the pestle. If the mortar did not turn out, it is possible to grind the spices with a rolling board on a cutting board. Rubbed spices better connect their aromas.

Pour the brine into the pan, put on the stove, bring to a boil and boil 3 minutes from the bottom of the boiling. The brine is then cool and only well cooled brine fill the herring in the container.

The herring is poured brine

So that the fish does not floast up, appreciate it with a cutting board (overt), and then close the lid. Leave the container in a cool place for 3 days. Already after 2 days, the herring can be tried, it will be low-salted.

How quickly and tasty picking herring slices for 2 hours

A low-headed herring on this recipe will be ready after 1.5-2 hours. And for cooking you will need to prepare brine. And the fish itself is washed, clean, cut into pieces and folded into the container in which it will prepare.

For the preparation of brine on 1 liter of water, take:

  • Salt - 4 tbsp. l.,
  • Sugar - 2 tbsp. l.,
  • Bay leaf - 2 pcs.,
  • Pepper peas - 8-10 pcs.

Add salt and sugar to the water, bring to a boil. Discover.

In the container where the fish is located, put the laurel leaf, pre-grinding it, and pepper pepper. Fill all the cooled brine.

Pour slices of herring with cooled brine

Top on the herring, put the oppression so that the carcasses do not flood and have been completely immersed in the brine.

Ginger from above Press the lid with a blow

Place the refrigerator container by 1.5 - 2 hours. After 1.5 hours, the fish will already become weakly saline, after 2 hours - more salted. Depending on preferences, keep it in brine, as you consider it necessary.

Previous winecraft herring pieces

Before serving on the table, put the rings of onions and water with oil. Will be very tasty!

How to salt herring entirely in 3 l can

This is a very budget version of the selegum salts, but it turns out very tasty and in the measure of salt. Sloated in such a way, the fish is perfect for salads and sandwiches on the New Year's table. And for lunch with hot potatoes - it will be just a sodium! Preparing!

Ingredients for Soldering Seddle

Ingredients on 2 liters of brine (so much will be required by 3 liters of bank):

  • Herring - 4 pcs.,
  • Salt - 4 tbsp. l. with a slide,
  • Sugar - 2 tbsp. l. with a slide,
  • Bay leaf - 2-3 pcs.,
  • Black peas pepper - 1 tsp,
  • Easy pepper - 1 tsp.

How to do

Fish we rinse with water and put in 3 l can, head down, and the tails are sweep. The bank includes blood 4 pieces.

Put fish in a jar

Preparing brine. In the pan pour 2 l of water. Add salt, sugar, bay leaf and pepper. We bring water to boil water and boil 3 minutes. Then the fire under the pots turn off and let it cool the brine to room temperature.

Cooking brines for salting sledding

With a cool brine, we fill with the herring in the bank, close the jar with a lid and remove to the refrigerator for 4 days.

Cooled brine fill the herring

After 4 days, the herring will be ready. For this recipe, the fish is obtained by a weakly salt and much more tastier than in stores. If you want to the embonodent, then hold for another 1-2 days in the brine.

Salted herring in the bank is ready

Salted herring, yes with hot potatoes, sprinkled with a dill, yes under a glass of strong tincture - there is no more tasty snacks for the Russian man! If you do not want to serve salted fish in salads, just cut it with pieces, cover with the whole, fill with oil or weak vinegar solution - it will also be very tasty!

Bon Appetit!

The herring is one of the favorite delicacies of Russian people. It often covers solemn tables, use as a snack, ingredient in salad, etc. It is served by pieces with oil and chicken onions.

It's easier than a simple thing - it is to pick up the fish at home, cook potatoes and beautiful dishes ready.

In the New Year holidays, many cover the table with a salad "herring under a fur coat." Due to the herring, the salad is not too fat, but nutritious and awesome. He loves all the children, and adults. This salad is just a classic for a Russian person.

At the moment, the supermarkets sell a large number of salty herds, but you know that there is nothing to compare the fish that is sleeping at home, with your favorite dressing, and if it is still done by your mistress or owner's hands, then any dish with it It turns out just great.

And the magnificent ways of pickles, I will share with you today in this publication, read them below.

But first a few moments.

If you want to get a weakly salt fish, then keep it in brine from 24 to 35 hours. If you keep it longer, then this is no longer weakly salting.

In order to spit fish, it is important to choose it first, I will help you with this in the next section.

How to choose a pickled solent

In this section, I will help with information about what is worth paying attention to the selection of herring to salting.

  • Some are recommended to salt the herring of large size and to be sure to be fat. Someone does not like fat fish, so you are suitable for fish "Girl", they are usually fasten, but it does not mean that there are a lot of fat in them, but on the contrary they have a lot of meat in them, and they have all the fat . Some love the "Boy" fish because of the milk. Here are some, for example, more like a female carcass, because It has a more tender taste. Therefore, I can not recommend something for sure.
  • When you choose a herring, pay attention to its external data, it should not be: microtraums, dents, torn skirts. It is important that it was: smooth, whole, with fins.
  • As far as fresh fish, find out quite simple - look at the gills and eyes. If the village is fresh - scarlet gills, eyes - should have shine, bulge and be blond. Some unscrupulous sellers in order to hide the non-reliever of the fish, cut off the heads - such carcasses it is better to get around.
  • If the cooled carcass is too soft, then it is defined several times, which is not good - we don't need such a fish either. What if you still bought exactly what it happens to her when you sleep her: the fish will be similar to a cloth, she will simply fall apart and will have a disgusting look and taste. It is also unsafe for health. In this case, it is better to get rid of it and the next time do not acquire such goods.
  • Now people are very thoughtful in terms of culinary lifehak: frozen - defrost, and to be faster, resort to hot water, microwave. But sometimes these Lifehaki can harm the product, so be careful, so do not want to spoil the dish. The perfect solution is to leave a carcass in the cold or room on defrost.

Delicious herring, salted in brine

Today, people invented simply an infinite number of recipes from fish and marinades. Today we will analyze some that I tested in my kitchen.

Delicious herring, salted in brine photo

Pickup options are quite a lot, but I will figure out successful. One of the successful it is how to salute herring houses delicious in brine. A very tasty recipe, you will like it.

Spicy Ambassador of Fishes Whole Classic Recipe


  • Two - herring;
  • Voddy - 1 000 ml;
  • A couple of tables of spoons - salts;
  • Sugar sand - two tablespoons;
  • Pieces of grain - ten peas;
  • fragrant pen - 5 pieces;
  • Five - nails;
  • Three leaves - laurels.

Spicy Ambassador Fishes Whole Classic Recipe Photo

Let's proceed to cooking:

  1. Carcs clean from the need. Rolling. You can not cut off your head, and cut the gills, so that you do not spoil the bitter taste. Kohl found caviar / milk, throw it off with an adhesive
  2. Let's start cooking pickle. Warm water, we wait until I roll, it is necessary to salute. We throw the dressing and sugar. Boiling a minute three. Turn off. Enjoy.
  3. Pick up the ass, where you will plant a fish. We throw the fish in the utensil. Purchase pickup. If you decide to plant caviar / milk, then throw it to the fish. We insist for an hour 4. And then put in the refrigeration chamber.
  4. Keep in mind, caviar / milk sues faster than a carcass itself, so, exactly a day you need to take out and eat. Fish salts 48 hours

How to salt herring in brine with butter

Prepare the following elements:

  • a couple of carcing - fish;
  • Salt - a couple of table. spoons;
  • Sugar sand - 1 table. a spoon;
  • Sunflower Maslice - 1 table. l.

How to salt herring in brine with butter photo


  1. Clean the fish. Kohl found Molok and Ichork, then plant them with herring. Rinse. Some convenient to plant the fish with slices, and some prefer to saline entirely, so choose yourself as convenient. When you saline pieces, a separate piece of fish will be in the maslice, which just like many.
  2. Water saucepan put on a burning burner. We are waiting for boiling. How the water began to root, throw salt, sugar. Missing. Turn off the burner. Enjoy.
  3. In the water fill a little olive. The herring will be transferred to utensils where they gathered to plant. Population ravolez. Cover a lid.
  4. We put four hours. We put in the refrigeration place for the day three.

Spicy Silver Herring in Mustard Rush

In a specific section, we will analyze how to pickle herring with mustard at home.

Take these products:

  • a couple of carcing - saddles;
  • Driver - one liter;
  • Salts - 5 table. lies.;
  • Sugar sand - 3 table. spoons;
  • Coriander (grains) - one art. a spoon;
  • Fresh dill - 1 table. a spoon;
  • 8 laurels;
  • Black Pickpit (pea) - 15 pcs;
  • fragrant pen - 4 pcs;
  • Mustard - a couple of Art. spoons.

Herring of spicy ambulance in brine with mustard photo

Let's start cooking:

  1. Get rid of the need and gills. How to plant a carcass, solve ourselves: you can cut into pieces, or shed whole. To someone like.
  2. Boil the driver. We sat down. Raw sugar, seasoning. Boiling so minute five. Turn off the gas. Let the brine cool.
  3. Clean, without bullshit, we begin to lubricate the mustard. We move the carcass in the utensils for the salt. Cover the lid, so that no oxygen falls. We leave to appease. It will give fish an interesting taste and give elasticity stew.
  4. Pray the pick of the utensils. In the room insist 3 hours. We put in a cool place for two days.

How to salute herring with vinegar


  • pair - seryls;
  • Driver - 250 -300 ml;
  • Salt is one table. a spoon;
  • Vinegar 9% - 1-1.5 table. l.;
  • 10 peas of the punch;
  • Four laurels;
  • Coriander (grains) - 1 tbsp. l;
  • Sunflower Maslice - 3 tbsp. l.

How to salute herring with vinegar photo

Specific steps:

  1. We deliver the fish from the gills, bullshits. Rinse with water from under the tap. We remove the gills in order not to spoil the fish of the bitter taste.
  2. We put a saucepan with water on the stove. We are waiting for drone. How water climbs, you need to salute, sprinkle the seasoning and leave it to boil for another four minutes. Turn off the burner. Let's leave the helmet cooler.
  3. Vinegar fill in a cold pick-up.
  4. Purchase fish to suping utensils. Will the pickle. Marinate 5 h. We put in the refrigerator at 7 h.

How to salute the herring - a quick ambassador with vinegar and onions

Prepare elements:

  • Seddle carcass;
  • Voddy - floor liter + quarter liter;
  • Vinegar 9% is one table of a spoon;
  • Salt - three table. l. with a flood;
  • Picker (Maker) - 7-8 pcs;
  • couple - laurels;
  • 1 - bulbs;
  • Sunflower maslice - a couple of tablespoons.

How to salute the herring - a quick ambassador with vinegar and onions photo

Let's proceed to cooking:

  1. Since you decided to take a frozen carcass, then it needs to be deforn, so that you can clean it without any problems from the desperation. Cut off the head
  2. Get rid of skin, bones. Carcass cut into pieces. We put in utensils.
  3. Floor liter is not cold water mix with salt. Fill in the sudine with fish. We leave so on a half hours. This brine merge.
  4. Now we mix 250 ml water again, add vinegar. We mix and hollow a herring with this brine. It keeps mines five. We merge the brine in the bowl, because it will be needed.
  5. We throw onion, laurels, polka dots. We leave the maslice and again the brine from the bowl, which was left.
  6. A minute later, forty, you can proceed to the sample and treat.

How quickly and deliciously picking herring in the brine in the whole

In this method, the oiling lasts one day.


  • pair of carcing;
  • liter - water;
  • Solza - 3 table. spoons;
  • a couple of tables-spoons - sugar sand;
  • 10 pepper peppers;
  • fragrant pen - 10 pcs;
  • Coriander (grains) - 1 chain. a spoon;
  • Lavrushk - three jokes.

How fast and tasty voice the herring in the brine whole photos

Let's start:

  1. It is necessary to get rid of the gills. The insides are left in the carcass.
  2. Boil the driver. I fall asleep seasoning, sugar, salt. We leave to boil minutes to four. Cool.
  3. Move the villager to the utensils where you will be crushed and the top-up cool bridal.
  4. We put in a refrigeration chamber for a whole day.

Dry ambassador for the solesterol solester at home

This option is considered the simplest of all others, so at all, try it.


  • Two - Herring;
  • Two tables-spoons - salts;
  • One table is a spoon - sugar.

Dry ambassador for Slenk Mountains at home Photo

The following actions:

  1. Clean the carcass from the desira, get rid of heads, skins. We divide on fillet. Range remove with the bones. Our task is to get two fillets from fish, purified.
  2. Sugar mix with salt. We wipe this mixture with this mixture. Dispatch into the ass, insist in the room for 7 hours.
  3. The herring is moved to the utensils and cover with a lid. We put in the refrigeration chamber for a couple of days.

Sawn the herring - Spicy Ambassador for Solving in Package

Prepare the following elements:

  • A couple of car masters - fish;
  • Salts - a couple of tables of spoons;
  • Sugar sand - 1 tbsp. l.;
  • Kinza (grains) - one chain. a spoon;
  • Picker - 9 peas (grind);
  • A pair of crushed - laurels.

Put the herring - Spicy Ambassador for Solving in Package Photo

Next steps:

  1. Selyochka to rent, get rid of heads, skins and bones. Delim Popolam
  2. Mix the selected products. Lubricate the fish with this mixture of seasonings.
  3. We put fish into a plastic bag, and wrap it so that the package does not let the air. We leave so on the table, watch for six. We move to the refrigeration chamber for two whole days.

Express way of the ambassador - how to pickle herring at home


  • couple - herring;
  • Salt - 1 tbsp. a spoon;
  • Sugar - 1 tbsp. a spoon;
  • crushed fragrant piping - 1/3 h. spoons;
  • A couple of pieces - laurels (crushed).

Express way of ambassador - how to pickle herring at home photo

Since this laying option is very fast and planting, we will fish just a couple of hours, I strongly recommend soling the freshest fish.

The following actions:

  1. We separate the fish, remove the gills. Leading herring in a cool driver on an hour.
  2. We mix the device.
  3. We take a herring from the driver. Lubricate the dressing, salt, sugar.
  4. Wrap in the film. Let it be arched in the room of two or three hours. Also sues the herring, without having failed, and the solo and sugar are added. He wrote above that the carcass of the fish must be needed fresh.
  5. Let's scrape a knife with a carcass and chopped into pieces. Kushany is ready!

How quickly and deliciously picking herring - a dry ambassador using onion and oil

Take the following ingredients:

  • Two - herring;
  • five tables. Solz;
  • couple - bulbs;
  • Sunflower maslice - 5-6 tbsp. spoons.

How quickly and deliciously picking herring - a dry ambassador using onion and butter photos

Let's start cooking:

  1. Skip fish. Remove heads, bones, skirt. Task - Get Filey.
  2. Louching bumps on the floor of the mug.
  3. Herring Satar Salt. We move to the vessel, or in a jar. Lodge, alternating - loaf, fish, onions, etc.
  4. Fill with olives. Insist in the room on an hour. And after - put in the refrigeration chamber.

Low salted spicy herring with lemon

A very simple method, how to salute herring with lemon. Test.

Take the following items:

  • A couple of car masters - fish;
  • Solza - a couple of table. spoons;
  • One tablespoon - sugar sand;
  • a couple of lemons;
  • five pieces - laurels;
  • 10 peas - Poker;
  • Black Picker - 5 pcs.

Low salted spicy herring with lemon photo

Let's start cooking:

  1. Skip fish. Get rid of heads, bones, skirt. Rinse.
  2. Sugar mix with salt. Limonchik cut the circles.
  3. In the soulful we put a layer of fish, the next lemon goes, weeping a mixture of salt with sugar and seasonings.
  4. Cover the peer with a flat plate, we put a jar with a can, in order to create a press. Place in the cold-th camera on the day.
  5. In a day, mix elements. We put in cold for two days, you can day. Now you know how to pickle a spicy herring with lemon.

Herring in a Dutch spicy ambulance - how to salute at home


  • A couple of fish;
  • Sugar sand - 6 h. spoors;
  • couple - bulbs;
  • Paul - lemon;
  • One - Morkovina;
  • Ten - laurels;
  • 10 pepper peas.

Herring in Dutch spicy ambulance - how to sprinkle at home photo

Let's start cooking:

  1. Defrost fish either in the refrigeration chamber or in the room. Renting a carcass. Remove the head, skin, bone.
  2. Fili rubble on pieces - two cm.
  3. Limonchik cut into small mugs. Carrovine three. Runs are bolds.
  4. In the queue, lay down in turn - loaf, laurels, carrots, lemons, sugar, pepper, herring. We continue to lay out layers again.
  5. Cook covers with a lid. We remove in the cold for the day three.
  6. Before treating the fish, decompose on a beautiful ass and fill with the maslice. Stunning fish ready for a sample!

How to cook Rolmops in German

Take the following ingredients:

  • Malostolic herring - a couple of pieces (four pieces of marks)
  • Marinated cucumbers - five pieces;
  • One - sweet pepper;
  • one - bulb;
  • mustard - a couple of tablespoons;
  • White wine vinegar - 100 ml.;
  • mustard (grains) - a couple of tea l.;
  • Four buds - cloves;
  • on a teaspoon - sugar sand, solo;
  • Half Chain. Spoons - fragrant punch.

How to cook a rollers in German photo

Let's start cooking:

  1. Let's start with the marinade. Boil the driver. Solim, add sugar sand, punch, carnations. Boiling three minutes. Cool.
  2. We throw the mustard, pour vinegar. Amend. Enjoy.
  3. Lucky, sweet pepper, cucumbers ruby ​​on thin long lumps.
  4. Fili beat, lubricate mustard.
  5. On the fillet we put onions, peppers and cucumbers.
  6. We turn into a roll. Fasten.
  7. Position in the Council. Praise rasiders. We put it off for 24 hours, you can hold a little more.

Secrets of cooking delicious salty herring at home

  1. So you wish to salt the purest fish, without toxins, then it is better to buy fish from the oceans, rather than coastal marines.
  2. Choose cooled herring, or frozen, but be careful, you can stumble upon the old one. And how to choose fresh - pay attention to the shade of herring, freshly possesses a silver shade. She serves eyes. Zhabra and fins are well pressed to the calf.
  3. We look so that the fish does not have a wound and scars.
  4. Some recommend planting a herring, which was caught in the cold, because It was during the winter period that Firograph accumulates her more. And according to many, such a fish turns out to be gentle. And take large carcasters who have a silver smooth shade, so your fish are awesome.
  5. Now people are very thoughtful in terms of culinary lifehak: frozen - defrost, and to be faster, resort to hot water, microwave. But sometimes these Lifehaki can harm the product, so be careful, so do not want to spoil the dish. In our case, with the herring, it is better to be careful and defrosting it better in the refrigeration chamber is an ideal solution or at room temperature. And only then proceed to planting.
  6. Cut carcasses are allowed with the insides and without. As you please. Kohl decided to plant one-piece, be sure to get rid of the fish from the gills, it's not necessary to delete the head. The gills give the brine and the most accumulated hint of taste. After the fish can be cleaned, rinse a carcass thoroughly.
  7. Sulfiate carcasses solid or slices. Some bones are cleaned, some do not bother.
  8. Some leave the fish in a conventional cool driver somewhere for an hour and so fish becomes more savory.
  9. When you saline fish, take salt without iodine.
  10. In what utensils to marine carcasses is not important - you can choose dishes made of glass, plastic, it is important here that the utensils had a dense cap in order to not enrich the refrigeration chamber with a fish smell.
  11. If you decide to cook marinade not on the water, but simply lubricate carcasses with dry dressings, then here to plant and marinate better in food packages or films.
  12. When the fish can stand in the room, after - it is necessary that it is stored in the cold.
  13. For many reviews, concluded that people like the taste of that fish, which they are sued, cleaning from the need. This fish is arranged at least three days, and you can store it in the brine about a week.
  14. And you do not have a lot of time on prolonged survival, use this option: Clean the fish from the need, gills, cut into pieces and in the brine for some time, literally several hours.
  15. If it came out that the herring was too suspended in the marinade, did not matter. Soak in the milk for a couple of hours.

How and with what to serve a weak salted herring (herring) on ​​the table

And since you meet friends and decided to treat them with a low-power herring, it will be the best way if you snap it at home, but do not buy in the supermarket.

There are many important points here - it is important to carefully clean the fish from the bones, the skins, fins, the need. Therefore, pay enough time. Otherwise, the disregard of these moments will be perceived as an insult, inconsistency.

It is done very soon, without complicated manipulations, you just cut the back of the carcass and pull the skin. So it is cleared quite easily. The bones are removed too.

Served People with fish in different ways, because methods are a huge amount. It is best and more convenient when you cut the fish on pieces, sprinkle with choppers on the archers and pour with sunflower olives. It is like a classic, simplest, but beautiful way. Some for the sicks are added by ground perfume.

In addition to oil, the herring is watered with fresh lemon juice. Or you can add a lemon as a decoration by cutting it with rings.

How and with what to serve a weak salmon (herring) on ​​the table photo

Also for giving freshness, you can serve a herd with green plants - dill, parsley, feathers, and also cranberries, olives.

What else is fishing? The herring, as a rule, acts as an extra dish, and it can be prepared, for example, a puree, or boiled potatoes in the uniform, some are fed roast, or baked potatoes in the oven.

In addition, the herring is relevant for various salads, sandwiches and other snacks. Methods of course now on the Internet an endless amount.

In general, the herring is relevant in any dinner, if it is a New Year's holiday, or an ordinary day - she always acts as a delicious snack. In solemn holidays, she is decorated with cucumbers, peppers, mushrooms. For today you have learned several ways to sleep a herring (herring) at home quickly and tasty.

Try the above laying options, treat with wonderful dishes family and guests!

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