Pickling isn’t just for cucumbers! Tasty and flavorful pickled herring recipe that can be used on any fish that fits into the jar of can be sliced up!
As I lately have some time, I was searching on the internet the other day. In need of new, fascinating ideas, inspirational dishes that We have never used before, to amaze my loved ones with. Looking for a while yet couldn’t discover any interesting things. Right before I wanted to give up on it, I came upon this tempting and easy treat simply by chance. It looked so scrumptious on its snapshot, it required fast actions.
It was easy to imagine how it’s made, how it tastes and just how much my hubby will like it. Mind you, it is quite simple to keep happy the man in terms of puddings. Yes, I’m a blessed one. Or perhaps he is.Anyways, I got into the blog: Suncakemom and then followed the step-by-step instuctions which were coupled with impressive pics of the method. It just makes life much easier. I could imagine that it is a bit of a effort to take pics in the middle of cooking in the kitchen as you may ordinarily have sticky hands thus i highly appreciate the time and energy she put in for making this post and recipe easily implemented.
With that in mind I’m empowered presenting my very own dishes similarly. Appreciate your the concept.
I had been tweaking the original formula to make it for the taste of my family. I must say it had been a great outcome. They enjoyed the flavor, the consistency and loved having a treat like this in the middle of a busy week. They basically demanded lots more, more and more. Hence the next time I am not going to commit the same mistake. I am gonna double the quantity .
This post is based on Pickled Herring Recipe from SunCakeMom
Make the brine by dissolving the salt in warm water then cooling it down again. If we aren’t bothered by the smell and have enough space simply covering the fish slices in salt would do as well.
Gut the fish and remove the heads.
Boning is not necessary if we aren’t bothered about the spin which is a bit crunchy. Some like it others don’t.
Rinse the pieces of fish well then place them into the brine in the fridge or under the brine in case of using dry salt.
After about a day take them out then rinse them off the salt. The flesh need to be firm to the touch now as if it’s cooked dry otherwise it needs to go back under the brine for a day more.
Fill the middle of the jar up with the onion slices.
Place the fish slices into our favorite jar or any container where it will be completely submerged when the pickling liquid is added in.
Add the sliced onion, garlic, black pepper, mustard seed, salt and any other optional ingredients we wish for.
Fill up the jar with half vinegar and half water mixture.
Put the lid on then place the jar into the fridge for another day.
In case the liquid gets very cloudy that means the brining and rinsing process wasn’t really successful. Eat it up in a couple of days until it’s still edible.
If the brining process was successful we can store our pickled herring or sardines in the fridge for up to a month easily. Maybe even more but who can wait that long to try?