Pickled Herring "Festive"

Ingredients for the preparation of pickled herring "Festive"

Vegetables and fish:

  1. Herring (medium, salted) 2 pieces
  2. Onion 2 pieces
  3. Carrot 1 piece

Spices and other products:

  1. Pasteurized whole milk (unboiled) 1 liter
  2. Purified water 600 milliliters
  3. Sugar 2 tablespoons
  4. Table vinegar 9% 2 tablespoons or to taste
  5. Laurel leaf 2-3 pieces
  6. Black peppercorns to taste
  7. Allspice peas to taste
  8. Cinnamon at will and taste
  9. Dill, dried at will and taste
  • Main Ingredients Herring, Onion, Carrot
  • Serving 2 servings
  • World Cuisine


Kitchen knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Bowl, Measuring cup (for liquids), Deep plate, Refrigerator, Stove, Small saucepan (2 liter capacity), Tablespoon, Kitchen towel, Half liter jar - 2 pieces (sterilized), Metal screw cap - 2 pieces (sterilized), Dish

Cooking pickled herring "Festive":

Step 1: clean the herring.

To begin with, we wash salted herring under cold running water from any kind of pollution and dry the fish with paper kitchen towels from excess moisture. Then, in turn, we put the fish carcasses on a cutting board, rip their abdomen with a kitchen knife and remove all of their entrails from them.

If there are milk or caviar in the herring, we leave it.

Step 2: soak the herring.

We rinse the fish carcasses again, dry it, put milk or caviar into the cuts of the belly, and put the herring in a small bowl. Pour it with whole pasteurized milk at room temperature, put in the refrigerator and leave it in this form on 2 hours. This process is necessary so that lactic acid softens fish tissues and makes them more juicy.

Step 3: prepare the vegetables.

While the fish is infused, prepare the marinade and start with vegetables. We peel the onions and carrots from the peel, wash them under cold running water, dry them with paper kitchen towels, put them on a cutting board in turn and chop. We cut onions in half rings, and carrots in rings. It is desirable that the thickness of the pieces be no more than 5 millimeters. Put the slices in one deep plate.

Step 4: prepare the marinade.

Now put on a medium fire a small saucepan filled with the right amount of purified water, and bring it to a boil. After boiling, put chopped onions, carrots, sugar, allspice, black pepper, laurel leaf, optionally cinnamon and dried dill in hot liquid. Cook marinade 5 minutesstirring occasionally with a tablespoon.
Then, using a kitchen towel, remove the pan from the stove, rearrange it on the countertop, add 9% table vinegar to the aromatic liquid, and again return the marinade to its original place. Repeatedly bring it to a boil, then put it near the open window and cool to room temperature.

Step 5: prepare the soaked herring.

After a couple of hours, we remove the herring from a bowl of milk and dry it with paper kitchen towels. Then we take one fish, put it on a cutting board, with a knife point we make a shallow incision along the entire back - from the tail to the place where the head was.

After that, carefully remove the peel on both sides of the herring, separate two fish fillets from the ridge and cut them across with portioned slices thick up to 2 - 3 centimeters. In the same way, we cut the second fish and lay out the chopped herring in sterilized half-liter jars.

Step 6: pickle herring.

Fill the fish with the cooled marinade, trying to do this so that in each jar there are equally carrots, onions and spices. Then close the jars with tight-fitting metal lids and refrigerate 10 - 12 hours. During this time, the herring will reach full readiness, and it can be tasted.

Step 7: serve the dish - pickled herring “Festive”.

Marinated Herring "Festive" is served chilled as an appetizer. Pieces of fish are laid out on a dish, optionally sprinkled with chopped herbs, onions or green onions and watered with aromatic vegetable oil. Also, such herring is added to salads, oil pastes, sandwiches or canapes are prepared from it. Enjoy it!
Enjoy your meal!

Recipe Tips:

- at the request of the herring fillet, you can pickle whole, but it should be insisted in the marinade for 24 hours;

- Instead of 9% table vinegar, you can use concentrated or natural lemon juice;

- salted herring can not be soaked in milk, this will make it fresh;

- if you want herring to be more elastic, you can soak it in brewed chilled tea, its tannins give the fish a density, unlike milk, which makes fish meat soft.