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 recently have some time, I was browsing on the internet the other day. Trying to get new, exciting thoughts, inspirational meals that I’ve never tried before, to amaze my loved ones with. Hunting for a long time but couldn’t come across any interesting things. Right before I wanted to give up on it, I came upon this fabulous and easy treat simply by chance. The dessert looked so yummy on its photo, that called for fast action.
It was simple enough to imagine the way it’s created, how it tastes and how much boyfriend is going to enjoy it. Mind you, it is very easy to please the man in terms of puddings. Yes, I’m a blessed one. Or possibly he is.Anyways, I went to the site: Suncakemom and simply used the detailed instuctions that had been accompanied by superb pictures of the process. It really makes life much simpler. I can imagine that it is a bit of a effort to shoot snap shots down the middle of cooking in the kitchen because you will often have sticky hands and so i really appreciate the commitment she put in to make this post .
With that said I am inspired to present my very own recipe similarly. Many thanks for the thought.
I was tweaking the original mixture to make it for the taste of my family. I can tell you it had been a terrific success. They enjoyed the flavour, the structure and enjoyed having a delicacy such as this in the middle of a hectic workweek. They quite simply demanded lots more, many more. Hence next time I am not going to commit the same miscalculation. I am likely to multiply the quantity to get them delighted.
Original Pickled Herring invented by 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?
