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Pickled herring in vinegar: recipe with video
Try marinating herring with table vinegar, white, apple cider, or balsamic vinegar.
To marinate a herring in vinegar, it is enough to soak the fish in brine for several hours, and a fragrant appetizer, traditional for Russian gourmets, is ready.
Herring marinated in vinegar
Ingredients:
2 lightly salted herring
2 century. l. table uksusa
50 ml of cold water and vegetable oil
2 onion head
2 bay leaves
1 hours. L. Sahara
a pinch of black pepper
6 peas allspice
Cut off the heads, tails and fins of the herring, remove the entrails, remove the skin and rinse the carcasses thoroughly.
Cut them in the back and carefully separate the fillet halves from the ridges, remove the large bones. Cut the flesh into 2 cm thick transverse strips.
Peel the bulbs and chop, finely break the bay leaves.
Mix vinegar with water, oil, two kinds of pepper and sugar in one bowl. Take a glass jar and place the fish in layers, alternating with onions and laurel. Pour vinegar marinade over it and refrigerate for 8-10 hours.
When making any manipulations with fish, be sure to take care of personal hygiene – wear gloves.
Norwegian pickled herring in vinegar
Ingredients:
1 kg frozen herring fillet
1 liters of water
1 tbsp. white vinegar
4 Art. l. salt
Defrost fish fillets on the lower refrigerator until tender. In no case do not speed up this process by placing the herring in warm and even more hot water, this will reduce the taste of the finished dish.
Immerse the herring in a clean, dry dish of water, vinegar and salt. Marinate for XNUMX hours in the cold, covering it with cling film.
The readiness of the fish can be checked by its appearance – it will turn white. Drain the marinade and rinse the fillets thoroughly for at least 5 minutes. Cut it into pieces, guiding the knife at a slight angle.
Use stainless steel cookware.
Herring marinated with apple cider vinegar
Ingredients:
4 fatty herrings
4 Art. milk
3 tbsp. l. apple cider vinegar or balsamic vinegar
1 and 3/4 st. boiled water
4 Art. l. Sahara
4 large onions
1 carrots
3 cm horseradish root
4 cm root ginger
5 laurel leaves
2 tbsp. l. mustard and black peppercorns
Prepare the fish as described in the first recipe, soak it in milk for 12 hours, then wash and cut each fillet into several pieces.
Peel the vegetables and cut the onions into rings, the carrots and horseradish and ginger roots into strips.
Transfer the herring to a large glass container, alternating with vegetables and spice grains. Pour in a mixture of vinegar, water and sugar, being careful not to disturb the rows of the bookmark. Put a plate of oppression on top and leave the fish in the refrigerator for 5 days.