Pickled herring in Swedish - "Glazier's Herring"

[Preparation]

Pickled herring in Swedish - "Glazier's Herring"

Category: Cold meals and snacks

Kitchen: swedish

Ingredients
Large light-salted herring	1 PC.
Bulb onions	1 PC.
Small carrots	1 PC.
Vinegar 9%	4 tbsp. l.
Water	12 Art. l.
Sugar	2 tbsp. l. without top
Allspice	6 peas
Black peppercorns	0-3 tsp
Mustard seeds	0.3 tsp
Carnation	2 buds
Bay leaf	1-2 pcs.
Fresh ginger	8-10 thin plates

Cooking method

• “What an extraordinary marinade, I should have done more!” - said my husband, having tasted this herring.
• The carrot and the fragrant red onion went just as well.
• And the whole secret was in a small addition - a small piece of ginger is added to a regular marinade according to the recipe.
• The herring itself slightly changes its structure and becomes denser, acquiring a sweetish taste due to the significant addition of sugar, but the vinegar is almost not felt.
• Preparation
• - First, soak the herring in cold water for 2 hours. Very salty - up to 6 hours.
• 
• - Then we cut the herring, remove the skin, bones, fillets, cut into medium pieces.
• - Peel and cut the selected sweet carrot into slices. You can grate on a coarse grater.
• - Peel the onion and cut into rings.
• 
• - Cut the ginger into the thinnest slices.
• - For the marinade, mix sugar, water and vinegar, bring to a boil and cool.
• - Put onions, carrots, spices, pieces of herring in a clean jar, pouring marinade over each layer with a spoon. We close, lightly press down so that the marinade covers all the ingredients, and send to the cold. We put milk too, but whole.
• 
• - We recommend to start trying on the 3-4th day. We serve beautifully laid herring on a dish with onions and carrots, which here form a magnificent trio of equal ingredients!
• Recommend! Not very time consuming and very tasty!
• Enjoy all the feast, always your Rada!

Note

Glazier's Herring is a traditional Swedish recipe that people love to prepare for Christmas. This appetizer is made from salted herring that is soaked for several hours before adding the marinade. Traditionally, Swedish herring is more salty, so our slightly salted herring does not need to be soaked for a long time, 2 hours is enough.
I liked the recipe because you still need to chase after fresh herring, while slightly salted herring is always available in our stores.
The aromatic marinade greatly ennobles the taste of the salty herring we are used to, brings in a "foreign" piquant note and diversifies our table.
With the indicated proportions, a sweet-sour taste prevails in the appetizer, and almost no salt is felt. Onions and carrots are especially good.
There are many options on the Internet, but it was only by adding ginger that we got the very taste that made this recipe very popular.
When using apple cider vinegar or wine vinegar, the snack is more dietary and flavorful.
Those who do not like the sweetish taste can slightly reduce the amount of sugar. In any case, I advise you to bring the marinade to your taste.
Assuming that it will be unusual for many to eat not very salty herring, I can suggest adding a little sea salt to the marinade. But we just liked it so much! They didn't even pour oil on it.
For all the recipes, I didn't have enough marinade, I had to add more.

Similar recipes

Kashubian herring, marinated (sledzie po kaszubsku) (Admin)

Herring in apple and mustard marinade (Natali06)

Gentle salted herring (Luysia)

Olga, thank you, a wonderful recipe! I will definitely try it, it should be very tasty. Holiday greetings!

[gala10]

gala10, Checkmark, try it, it turned out very nice herring !! And you with the coming! Yes, we will still congratulate and exchange wishes!

Aha, walked up, had a rest! And she brought herring. As I understand it, we take the usual herring from the store and remake it for ourselves. An anti-fish idea! If tomorrow I take myself to the store, I'll buy a fish and try.

What a treat ... For some reason I want herring in winter. I often do it in a marinade with onions, but I have never used a carrot.
Olya, thanks !!!

[paramed1]

paramed1, nooo, I'm writing from a foreign land, I did it in advance! Veronica, try it, this is all and relish, from any - candy, just choose fatter!

We just moved to a stationary place - we were resting, I didn't take to read with a specialist in order to walk more, what else to do, how to display the finished product ... In short, this is not cured, even Lina cannot!

Ol, I had such a thought that your pens itch anywhere in Europe and the countries surrounding it ... So I am fatter and I love!

What a treat ... For some reason I want herring in winter. I often do it in a marinade with onions, but I have never used a carrot.
Olya, thanks !!!

Similarly !!!
I didn't even eat herring as much as carrots and onions!
In general, try to add marinade to any favorite recipe, only a weak one!

Ol, I had such a thought that your pens itch anywhere in Europe and the countries surrounding it ... So I am fatter and I love!

Yeah, yeah, especially when I see new options for dishes .... At least take the stove with you !!

[Rada-dms]

Rada-dms, oh, what a herring !!!!
And if you marinate the mackerel like that? Will it work out ok in your opinion? And then I have no herring. But mackerel -4 kg.

[toffee]

toffee, is it salty? Mackerel?! Oh, how much, what room for imagination!

[Rada-dms]

Rada-dms, Olenka!
What have you brought here ... a herring!

We recommend that you start trying on the 3-4th day.

But if you do it tomorrow ... and start closer to NG, what do you think ... is it worth it in the fridge? (Unless of course you have not used it before)
I took such your herring to the "bins"!

[Rada-dms, Olya]

Rada-dms, Olya, a piece remained? Save me. I love sweet herring Thanks for the recipe

[Rada-dms]

Rada-dms, Olenka!
What have you brought here ... a herring! : Friends: But if you do it tomorrow ... and start closer to NG, what do you think ... is it worth it in the fridge?
I took such your herring to the "bins"!

We ate for 3-5 days, it was excellent, not even very dense. It seems to me that it is worth it, only the jar should be well rinsed with boiling water, just in case. Well, it will be denser, but this is the essence of the recipe.

[Rada-dms, Olya]

Rada-dms, Olya, a piece remained? Save me. I love sweet herring Thanks for the recipe

And take the whole jar, so that it doesn’t overstay, I’ll come, I’ll muddy a new one, ugh! In short, I'll torture you!

toffee, is it salty? Mackerel?! Oh, how much, what room for imagination!

Lightly salted. In the freezer lies.
Will it go for pickling?

[toffee]

toffee, Irisha, can we switch to you?

And take the whole jar so that it does not overstay,

Soooo! My bank !!!
Olga !!!

toffee, Irisha, can we switch to you?

Always for !!!

Lightly salted. In the freezer lies.
Will it go for pickling?

I think it will! I will wait for a response, but for the mackerel, I would probably add a little salt to the marinade.

Always for !!!

I distributed everything! And I stayed unsealed! All! Imposing sanctions against you!

[elena kadiewa]

elena kadiewa, I have something else prepared for you, why shout at little

soooo scared - good pot bod sideways ...

Oh, Olga, restless!
And on vacation he gives out masterpieces!
This is so that we don't get bored here much ...

I just came from the store and bought 4 herrings.
I was going to buy 2 (I want to make a forshmak tomorrow), but the fish were so plump and appetizing that I could not resist, I bought two extra ones. I walked from the store and came up with what to cook from the extra two, and here is such a recipe ...
Olya, thanks!
Tomorrow I'll cook this herring.

Herring is better for me than meat. Tomorrow I'll buy and do it. Ol, I just didn't understand why to soak light-salted herring.

[Rada-dms]

Rada-dmsWhat a delicious herring! Delicious!
I will try!

Herring is better for me than meat. Tomorrow I'll buy and do it.Ol, I just didn't understand why to soak light-salted herring.

To be honest, I didn't get it myself! Everywhere they write that you need to soak for 10 hours, there are recipes, even fillets are soaked after cutting, so I kept it for more than 2 hours for cleaning. It is generally unsalted, very pleasant sweet and sour.
Feel free to make a marinade to taste, just put all the ingredients, then share what and how!

I also eat herring, like that Sharikov * JOKINGLY * I'll try the recipe)

Olya, yesterday looking through the bins of her chest, accidentally found a forgotten bag of frozen ginger. Do you think you can add it to your herring recipe? The herring, in the presence of two heads, was just pickled the other day. One will go for a "fur coat", and the second one I can just try with ginger.

[nila]

nila, Nelechka, I think that will do. You taste it, has it lost its pungency a lot, maybe you need to put a little more?
Thank you dear! Did you just salt or pickle the herring? After all, here you need already salted, there is no salt in the recipe.

[halinka]

halinka, I will hope that the recipe will suit you !!!

[alba et atra]

alba et atra, Lena, be sure to try, then you can bring it to your exclusive taste. There are a couple of interesting options, but this is after NG. Thank you, my dear, for your support, nice !!!!!

[Rada-dms]

Rada-dmsWhat a delicious herring! Delicious!
I will try!

As you and I hit the fish in sync yesterday! Tonya, help yourself to mine too !!

just salted or pickled herring

In a salted solution, in a jar, according to the recipe, Herring is gently salted.
And frozen ginger lost its pungency, only the aroma remained. I have it grated, frozen in cubes. I'll see if I can buy a small spine.

And the whole secret was in a small addition - a small piece of ginger is added to a regular marinade according to the recipe.

I immediately noticed in the list of ginger
How could such a "thought" not come to me before?
You should try it!
Thank you, Olga, for the new recipe!

Girls, what if you marinate frozen herring in this marinade? Adding salt to the marinade by itself.

I soak herring in strong tea. Or, oddly enough, in milk.
But I rarely do this - I like to salt myself in small batches. For me, salt the herring cut into pieces as quickly as soak the finished one.

[vernisag]

and if you marinate freshly frozen herring in this marinade

You can salt fresh instead of soaking with salted. For example with a prescription vernisag "Salted fish in two hours." It comes out very tasty.

I immediately noticed in the list of ginger
How could such a "thought" not come to me before?
You should try it!
Thank you, Olga, for the new recipe!

Irish, very pleasant ginger taste, unobtrusive, but adds piquancy! I think you'll like it, so take a chance and give it a try!

Girls, what if you marinate frozen herring in this marinade? Adding salt to the marinade by itself.

I think you can! Salt is of course absolutely essential! Thanks for the question, if you dare, please share the result !!

[vernisag]

You can salt fresh instead of soaking with salted. For example with a prescription vernisag "Salted fish in two hours." It comes out very tasty.

Thanks for the recipe tip! I also soak it in milk or tea, a good fresh one rarely came across to me!

I cooked it yesterday. I added mustard seeds and grated celery on my own.
Today I tried it (I wonder what happened).
BY VOLUNTARY EFFORT I pulled myself away from the BANK, so as not to eat everything personally before the New Year.
It resembles imported herring in wine sauce, which was given in orders during the Soviet era, but the taste of the marinade is softer and richer. I will do it many times, definitely.
I am very grateful for the recipe!

[brendabaker]

brendabaker, Oksana, thank you very much for such a positive review for me and wonderful for a recipe !!
I am very glad that you liked the marinade! Mustard seeds are indicated in the recipe, but the addition of celery seemed very interesting to me !!! How does it feel in the marinade? Write later, if it's not difficult, will it prevail in taste? Take note! I will definitely try with him!

[Rada-dms]

Rada-dms, thanks for the recipe.

[Rada-dms]

Rada-dms, thanks for the recipe.

To your health! Holiday greetings!!!!

will it prevail in taste? Take note!

I'm glad I put half of the stem into the serving, so celery has become a decent, slightly crunchy partner for onions and carrots.
The first portion, in short, ended before the New Year. Yesterday I delivered a double dose.
I don’t know why the scent of this marinade makes me feel happy, well-being and prosperity. Perhaps it reminds us of childhood, when we opened a scarce jar for a holiday, and perhaps many generations of people who prepared this dish for the Christmas table somehow conveyed their holiday expectations.
Once again, I sincerely thank you for the recipe, made you happy. so pleased.

Olya, I'm with a report.
Yesterday I pickled a herring.
Here.



It remains to be patient for 2.5 days and ...

[alba et atra]

alba et atra, great! I sat down with you to wait too!
Oh, at least I liked it! Didn't you lay it out in layers? The onion looks so delicious and bright!

Didn't you lay it out in layers? The onion looks so delicious and bright!

I looked at the photo in the recipe and put it like that.
Olya, don't say anything else! And so I walk around the jar and lick my lips ...
Otherwise, I will not stand it and now I will eat everything, and I will not even share ...
By the way, I made a triple portion, in the photo there is a half-liter jar.

Ahhh, don't tell! Okay, I will not provoke! Well, look, I'm not responsible for the triple!

Suddenly not your taste ...

I have layers, it is not visible in the photo, it is so compacted. But in three days everything will be mixed in the marinade.