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 currently have some time, I was surfing on the internet the other day. Attempting to find fresh, interesting thoughts, inspirational dishes that I have never used before, to amaze my family with. Hunting for a while but could not discover too many interesting stuff. Just before I thought to give up on it, I ran across this delightful and easy dessert by chance. The dessert seemed so scrumptious on its snapshot, it called for fast action.

It was not difficult to imagine just how it’s created, its taste and how much my hubby is going to want it. Mind you, it is very easy to delight the man when it comes to treats. Anyhow, I visited the webpage: Suncakemom and followed the precise instuctions that had been coupled with wonderful snap shots of the operation. It just makes life much easier. I can suppose it is a slight inconvenience to take pics in the midst of baking in the kitchen as you may ordinarily have gross hands so that i really appreciate the commitment she placed in to build this blogpost and recipe easily followed.

With that in mind I’m inspired presenting my own, personal recipe in the same way. Many thanks for the concept.

I had been fine tuning the original formula to make it for the taste of my loved ones. I can say it was an awesome outcome. They enjoyed the flavour, the thickness and loved getting a sweet such as this in the midst of a stressful week. They basically asked for lots more, many more. So next time I’m not going to make the same miscalculation. I’m gonna twin the amount .

You can find more Recipe For Pickled Herring at 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?