Remember that herring? There was something special about her... Truth? Maybe it's the aromas of spices or the brine 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.
How to cook:
1. Defrost the herring, be sure to remove the gills. Do not gut or cut anything!
2. Boil water for brine. 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 over it and put it in the refrigerator on the middle shelf, covered with a lid.
5. A day later, in such a very salty brine in the refrigerator, a lightly salted herring of spicy salting is obtained. It is tasty and fragrant, 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. It is better to take it 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 multiple times.
Brine Ingredients:
- 1 liter of water
- 10 allspice peas
- 4 bay leaves
- 1 hour l. black peppercorns
- 1 hour l. coriander seed
- 3 pcs. carnations
- 5 st. l. salt
- 3 art. l. Sahara
Bon Appetit! And have a good day everyone.
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