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 surfing on the web the other day. On the lookout for fresh, stirring ideas, inspirational dishes that I have never tasted before, to amaze my family with. Looking for quite some time but could not come across too many interesting stuff. Just before I thought to give up on it, I discovered this delicious and easy dessert by chance on Suncakemom. It seemed so fabulous on its photos, it called for immediate actions.
It had been simple enough to imagine just how it’s made, how it tastes and just how much my husband will probably love it. Actually, it is quite simple to impress the man in terms of puddings. Yes, I am a lucky one. Or perhaps he is.Anyhow, I went to the blog and simply used the simple instuctions that had been accompanied by nice pictures of the task. It just makes life quite easy. I could imagine that it is a slight hassle to take photographs in the middle of cooking in the kitchen as you ordinarily have gross hands so that i highly appreciate the time and effort she placed in for making this blogpost .
Having said that I’m encouraged to present my own, personal formulas similarly. Thanks for the concept.
I had been tweaking the main recipe create it for the taste of my family. I can mention that it was an awesome outcome. They prized the flavour, the thickness and loved getting a delicacy such as this during a stressful week. They basically requested lots more, more and more. So the next time I am not going to make the same mistake. I’m likely to twin the volume .
Many Thanks to SunCakeMom for the cool Pickled Herring.
Make the brine by dissolving the salt in warm water then cooling it down again. If we aren’t bothered by the smell and have enough space simply covering the fish slices in salt would do as well.
Gut the fish and remove the heads.
Boning is not necessary if we aren’t bothered about the spin which is a bit crunchy. Some like it others don’t.
Rinse the pieces of fish well then place them into the brine in the fridge or under the brine in case of using dry salt.
After about a day take them out then rinse them off the salt. The flesh need to be firm to the touch now as if it’s cooked dry otherwise it needs to go back under the brine for a day more.
Fill the middle of the jar up with the onion slices.
Place the fish slices into our favorite jar or any container where it will be completely submerged when the pickling liquid is added in.
Add the sliced onion, garlic, black pepper, mustard seed, salt and any other optional ingredients we wish for.
Fill up the jar with half vinegar and half water mixture.
Put the lid on then place the jar into the fridge for another day.
In case the liquid gets very cloudy that means the brining and rinsing process wasn’t really successful. Eat it up in a couple of days until it’s still edible.
If the brining process was successful we can store our pickled herring or sardines in the fridge for up to a month easily. Maybe even more but who can wait that long to try?