What a yummy - language swallow. For lovers of fish and especially pickled is a godsend. Within hours of mackerel you can already have.
Ingredients:
mackerel - 2 pcs
Onions - 1 pc
G - 3 tablespoons (full)
water - 500ml
Vinegar 9% - 2 tablespoons
vegetable oil - 2 tablespoons
pepper, spices - to taste
Mackerel thawed, eviscerated and cut into pieces no larger than 2 cm. The pieces were smooth, I recommend to cut the fish when it is not yet thawed.
We prepare the brine. The salt water is put, stir until complete dissolution of the salt. Now put into brine mackerel and 2 chasa subject directly on the table at room temperature.
So, 2 hours have passed. The water is drained. Take a jar, put on the bottom of the onion, cut into half rings, then put the pieces of bonito on top again bow. Fill with oil and vinegar. If you want to add more pepper or other spices - there is already a matter of taste.
Bank to close the lid, a little shake to it all evenly spread out, and put them in the refrigerator. An hour later, the fish can already try. If longer stand up, it will be even better!
How stored mackerel cooked in this way, I honestly do not know. We eat it for 1-2 days, and then if you want, you ready yet. Bon appetit, my dear friends!