Pickled Herring

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 had been looking on the internet yesterday. On the lookout for fresh, exciting ideas, inspiring meals that I have never tested before, to impress my loved ones with. Looking for quite some time but could not discover any interesting stuff. Just before I wanted to give up on it, I came across this delightful and easy dessert simply by luck over Suncakemom. It looked so mouth-watering on its image, that required quick actions.

It was simple enough to imagine the way it is made, how it tastes and how much my hubby might enjoy it. Mind you, it is quite simple to keep happy the man in terms of cakes. Anyway, I went to the page and then used the step-by-step instuctions that were accompanied by wonderful photos of the operation. It just makes life quite easy. I can imagine that it’s a slight effort to shoot snap shots in the midst of baking in the kitchen as you may typically have gross hands thus i genuinely appreciate the commitment she placed in to make this post and recipe conveniently followed.

That being said I’m empowered presenting my very own recipes in a similar way. Many thanks for the thought.

I had been tweaking the main mixture to make it for the taste of my loved ones. I can tell you it had been a great outcome. They prized the flavor, the consistency and loved having a sweet like this in the midst of a hectic week. They ultimately requested lots more, a lot more. Hence the next time I’m not going to commit the same mistake. I’m likely to multiply the quantity to get them pleased.

This Pickled Herring is 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?

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