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 searching on the web last week. In need of new, interesting thoughts, inspirational dishes that I have never used before, to impress my family with. Hunting for quite some time but couldn’t find too many interesting stuff. Right before I wanted to give up on it, I found this fabulous and easy dessert by chance. The dessert seemed so fabulous on its photos, it called for immediate action.
It was not so difficult to imagine how it is created, its taste and just how much my hubby might love it. Mind you, it is extremely easy to delight him in terms of puddings. Anyhow, I got into the blog: Suncakemom and simply used the detailed instuctions that had been coupled with great photos of the operation. It really makes life rather easy. I can suppose it is a slight hassle to shoot photos in the midst of baking in the kitchen because you typically have gross hands thus i pretty appreciate the hard work she devote to make this blogpost and recipe conveniently followed.
With that said I’m empowered to present my own, personal dishes in the same way. Many thanks for the idea.
I was tweaking the initial mixture to make it for the taste of my loved ones. I can say that it was an incredible outcome. They enjoyed the taste, the consistency and enjoyed getting a sweet like this in the middle of a lively week. They ultimately asked for lots more, a lot more. Thus the next time I’m not going to commit the same mistake. I’m gonna multiply the volume .
The Pickled Herring inspired by 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?