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 looking on the internet the other day. Looking for new, fascinating tips, inspirational recipes that I’ve never tested before, to treat my loved ones with. Hunting for a long time unfortunately could not discover lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and simple dessert by chance. The dessert looked so tempting
on its snapshot, it called for instant action.
It had been easy to imagine how it’s created, its taste and just how much my hubby will enjoy it. Mind you, it is extremely simple to impress him when it comes to puddings. Yes, I am a blessed one. Or maybe he is.Anyways, I got into the blog: Suncakemom and then used the step by step instuctions that have been combined with wonderful graphics of the method. It just makes life faster and easier. I could suppose it’s a bit of a hassle to shoot photos down the middle of baking in the kitchen as you will often have sticky hands so I sincerely appreciate the time and energy she devote to build this blogpost and recipe conveniently implemented.
With that in mind I’m inspired presenting my own dishes in a similar way. Many thanks the idea.
I had been tweaking the initial formula to make it for the taste of my loved ones. I have to tell you it turned out a great outcome. They enjoyed the taste, the thickness and enjoyed getting a delicacy like this in the midst of a busy week. They basically wanted even more, many more. Hence the next time I’m not going to make the same mistake. I’m going to twin the amount to make them delighted.
This is based on the 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?