Herring is one of the most affordable and popular fish species. It is salted, smoked, dried. Fresh herring is fried and baked. However, pickled herring is the most popular. Culinary experts explain the love of many for the fish processed in this way by the fact that, due to the acid, the marinade makes the taste of fatty herring perfectly balanced.
Pickled herring in Swedish
Since ancient times, the Swedes knew how 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 cups of coarse salt;
- 5 glasses of water;
- 2 glasses of white wine vinegar;
- ¼ glass of sugar;
- 1 teaspoon of mustard seeds;
- 2 teaspoons of allspice peas;
- 2 teaspoons of black peppercorns;
- 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 the herring fillets in it. Refrigerate for 12 to 24 hours.
Prepare the marinade. Bring the vinegar and remaining cup of water to a boil, add mustard seeds, black and allspice, bay leaves, and peeled garlic. Boil the marinade for about 5 minutes, then refrigerate.
Cut the lemon into thin slices, the onion into rings. Arrange the herring, lemon and onion in the jars, cover with the marinade and close the jars with lids. Put the herring in the refrigerator and keep for at least a day. Herring pickled in this way can be stored for up to 1 month.
German pickled herring
Herring also takes pride of place in German cuisine. It was in Germany that they invented herring in a wine marinade, it is also a drunken herring or mother herring, here they prepare Bismarck herring, marinated in a mixture of vinegar and vegetable oil. There is also an extremely original recipe in German cuisine, where sour cream and sour apples are included in the marinade for fish. For such a herring, take:
- 12 fillets of salted herring;
- 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 peppercorns;
- 7 bay leaves;
- 1 lemon.
Cut the lemon and peeled onions into thin slices. Cut the apples in half, core and finely chop the remaining halves. Rinse the herring under running water, dry slightly. Mix sour cream with vinegar and oil. Add lemon, onion, apple and herring. Marinate for 24 hours.
"Colored" herring
Unusual, but no less tasty, turns out "colored" herring, marinated with various natural dyes, such as beet juice or spicy aromatic herbs. For "red" herring, take:
- 500 grams of filleted herring;
- 450 ml of white wine vinegar;
- 300 ml of water;
- 250 grams of powdered sugar;
- 14 allspice peas;
- 14 peas of black pepper;
- 3 bay leaves;
- 500 grams of beets:
- 100 grams of fresh horseradish.
Place the herring fillets in a rectangular shape. Mix salt and powdered sugar, cover the filleted herring with the mixture, cover with cling film on top and refrigerate for 24 hours.
Finely grate the beets and horseradish. In a saucepan, combine vinegar and water, bring to a boil, add spices and grated vegetables, simmer for 3-5 minutes. Refrigerate and drain through a colander. Rinse off the salt and powder from the herring, place the fillets in the chilled marinade and marinate for a week.
