Herring is one of the most accessible and popular types of fish. It is salted, smoked, dried. Fresh herring is fried and baked. However, pickled herring is most popular. Culinary experts explain the love of many precisely to fish processed in this way by the fact that due to the acid, the marinade makes the taste of oily herring perfectly balanced.
Pick your recipe
Swedish marinated herring
Since ancient times, Swedes have been able to pickle herring. One of the most popular recipes is called glasmastarsill or, in Russian, glassblowing herring. For her you will need:
- 500 grams of fresh filleted herring;
- ¼ cup coarse salt;
- 5 glasses of water;
- 2 glasses of white wine vinegar;
- ¼ cup sugar;
- 1 teaspoon of mustard seeds;
- 2 teaspoons peas of allspice;
- 2 teaspoons peas of black pepper;
- 2 bay leaves;
- 3 cloves of garlic;
- 3 bay leaves;
- 1 lemon;
- 1 head of red onion.
Boil 4 cups of water and dissolve the salt in it. Cool the brine to room temperature and immerse herring fillet in it. Store in the refrigerator for 12 to 24 hours.
Cook the marinade. Bring vinegar and the remaining cup of water to a boil, add mustard seeds, black and allspice, bay leaf and peeled garlic. Boil the marinade for about 5 minutes, then refrigerate.
Cut lemon into thin slices, onion rings. Put the herring, lemon and onions in the jars, pour the marinade and cover the jars with lids. Put the herring in the refrigerator and keep it for at least 24 hours. Herring so pickled in this way can be stored for up to 1 month.
German pickled herring
In German cuisine, herring also takes pride of place. It was in Germany that they came up with herring in a wine marinade, it is also a drunken herring or mathieu herring, here they prepare Bismarck herring marinated in a mixture of vinegar and vegetable oil. There is an extremely original recipe in German cuisine, where sour cream and sour apples are included in the fish marinade. For such a herring, take:
- 12 salted herring fillets;
- 4 cups sour cream 20% fat;
- 1 glass of vinegar;
- 2 tablespoons of olive oil;
- 6 heads of onions;
- 3 sour apples;
- 20 peas of black pepper peas;
- 7 bay leaves;
- 1 lemon.
Cut lemon and peeled onions into thin slices. Cut the apples in half, remove the core and finely chop the remaining halves. Rinse herring under running water, dry slightly. Mix sour cream with vinegar and oil. Add lemon, onion, apple and herring. Pickle for 24 hours.