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 the other day. Looking to find new, interesting tips, inspirational recipes that We have never used before, to astonish my loved ones with. Looking for a long time unfortunately couldn’t discover any interesting things. Right before I thought to give up on it, I ran across this delicious and simple dessert by chance on Suncakemom. It seemed so delicious on its snapshot, that required rapid actions.

It absolutely was not difficult to imagine the way it’s created, its taste and how much boyfriend will want it. Mind you, it is very simple to delight the guy when it comes to desserts. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I got into the website and simply followed the detailed instuctions that have been coupled with superb photographs of the process. It really makes life quite easy. I can suppose it is a slight effort to take photographs down the middle of cooking in the kitchen as you may most often have sticky hands so that i genuinely appreciate the effort and time she put in for making this blogpost and recipe conveniently implemented.

With that said I’m encouraged presenting my own formulas similarly. Appreciate your the thought.

I had been tweaking the original formula create it for the taste of my family. I can say it absolutely was an incredible success. They prized the flavour, the consistency and enjoyed having a sweet like this in the midst of a lively week. They basically wanted even more, more and more. Thus the next time I am not going to make the same miscalculation. I’m gonna twin the quantity .

This Recipe For 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?