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How to pickle herring: you can eat it the next day

Kateryna YagovychFood
Delicious pickled herring. Source: polonist.com

Herring is not only an ingredient for the popular Shuba salad but also a delicious appetizer on its own. To make this dish, you need to pickle the fish. To do this, you need just a few simple spices, as well as carrots and onions.

The idea of cooking delicious pickled herring is published on the smakoluk.ua culinary page on Instagram. It's perfect to cook for the New Year.

How to pickle herring: you can eat it the next day

Ingredients for the marinade:

  • 2 tsp. coriander seeds
  • 2 tsp. mustard seeds
  • 7 peas of allspice
  • 15 black peppercorns
  • 3 bay leaves
  • 200 ml of boiling water

Method of preparation:

How to pickle herring: you can eat it the next day

1. Pour boiling water over the spices.

2. Leave to brew until it is ready.

3. Add:

  • 3 tbsp. sugar
  • 1 tbsp. with a slide of salt
  • 6 tbsp of vinegar (9%)
How to pickle herring: you can eat it the next day

4. Peel three large freshly frozen herrings (1.3-1.4 kg). Remove the insides, skin and bones. Cut the fillets into slices about 1-1.5 cm wide.

5. Cut two onions into rings.

6. Cut three carrots into slices.

How to pickle herring: you can eat it the next day

7. Chop 1 small bunch of parsley.

8. Pour 2 tbsp of the marinade into a tray or other dish.

9. Put herring, carrots, onions, and parsley in layers. Pour the remaining marinade over the herring.

How to pickle herring: you can eat it the next day

10. Cover and leave at room temperature for 2 hours, and then refrigerate for another 10-12 hours.

You can also find more recipes on OBOZ.UA:

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