Remember that herring? There was something special about her... Truth? Could it be the spice aromas or the pickle itself? Sometimes I even managed to buy one that was especially good and fat in itself. Mmm...
There are many ways to salt herring with your own hands, very similar to that ambassador. Here is one of them below allows you to take a sample after 24 hours.
The herring comes out - the bomb! Almost like in Soviet times.
Ingredients for the brine:
- 1 liter of water
- 10 allspice peas
- 4 bay leaves
- 1 hour l. black peppercorns
- 1 hour l. coriander seed
- 3 pcs. carnation
- 5 tbsp. l. salt
- 3 tbsp. l. Sahara
How to cook:
1. Defrost the herring, be sure to remove the gills. Do not gut or cut anything!
2. Boil the brine water. Add salt, sugar and all seasonings. Boil for 2-4 minutes to make the solution rich and spicy.
3. Cool the brine to room temperature.
4. Put the herring in a container with a lid, pour cold marinade and put in the refrigerator on the middle shelf, covering with a lid.
5. A day later, in such a very salty brine in the refrigerator, a slightly salted spicy salted herring is obtained. It is tasty and aromatic, good and simple with onions and potatoes, as well as in any salad.
It is not worth keeping in the solution for more than three days, as it will oversalt. Better to take out and store without it. But this herring is not stored at all, but is eaten in an instant. And a kilogram will not be enough!
Checked repeatedly.
Good luck and health!
__________________________________________________________________________________________
🔥This article is from Pulse and my channel is the biggest in PULSE- come in, it's cool there! ❤️
Did you like the article?
subscribe to the channel "Culinary Notes About Everything"
It's not difficult for you, but I'm pleased!
Thanks for reading to the end!