RUSSIAN STYLE PICKLED HERRING
I am affirmatively NOT a herring eater, but the rest of the family loves it. They are partial to Russian style herring (silodka). Here is a basic recipe adapted from www.sepicer.com
Provided by Sarah Chana
Categories Russian
Time P2DT5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak herring for 3 or 4 hours in cold water.
- Wash in cold water and cut into cubes.
- Prepare a marinade with the remaining ingredients and marinate for 1-2 days.
- Drain and serve.
Nutrition Facts : Calories 172.5, Fat 10, SaturatedFat 2.1, Cholesterol 55.2, Sodium 84.2, Carbohydrate 2.3, Fiber 0.2, Sugar 1.3, Protein 16.7
PICKLED FRESH HERRING
Make and share this Pickled Fresh Herring recipe from Food.com.
Provided by CJAY8248
Categories Very Low Carbs
Time 30m
Yield 1 gallon, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
Nutrition Facts : Calories 203.8, Fat 10, SaturatedFat 2.2, Cholesterol 66.2, Sodium 102, Carbohydrate 5.4, Sugar 5.2, Protein 19.8
PICKLED HERRING
A Scandinavian delight, and one my family loves :) It's a tradition to eat it at midnight on New Year's Eve for good luck in the coming year too! **(time does not include chill times)
Provided by Midwest Maven
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve 3 tablespoons of the salt in 3 cups of cold water.
- Put the herring in the salt water, cover and refrigerate for 12 hours.
- Put the remaining salt, the vinegar, sugar, allspice berries, peppercorns, and bay leaves in a small saucepan with 1 cup of water.
- Stir this mixture over med/high heat until the sugar dissolves, then remove from the heat and cool.
- Remove the herring from the salt water and put in a shallow baking dish.
- Put the onions on top of the fish, then pour in the pickling mixture.
- Cover and refrigerate overnight.
- Serve right from the dish, yum!
Nutrition Facts : Calories 383.4, Fat 15.4, SaturatedFat 3.5, Cholesterol 102.1, Sodium 7228.8, Carbohydrate 28.1, Fiber 0.4, Sugar 26.3, Protein 30.8
PICKLED HERRING
A polish recipe. My Mom makes for Cristmas Eve. Just be sure to change the water while soaking. On New Years Eve after the toast it is Good Luck to have a bit of Herring.
Provided by Rita1652
Categories Onions
Time 15m
Yield 2 pints
Number Of Ingredients 10
Steps:
- Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
- Change water twice.
- To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
- Stir to dissolve sugar; let cool.
- Rinse the fillets with cold water and pat dry with paper towels.
- Cut fish in 1-inch pieces removing bones.
- Peel and slice onion.
- Separate slices into rings.
- Arrange herring and onion rings in alternate layers in sterilized jars.
- Cover with pickling solution and cap.
- Refrigerate at least 3 days before serving.
- The herring will keep up to 3 weeks refrigerated.
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HERRING UNDER A FUR COAT SALAD - LITTLE SUNNY KITCHEN
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5/5 (10)Category AppetizerCuisine RussianCalories 339 per serving
- Cook the carrots and the potatoes in boiling water until soft (about 20 minutes), then grate using a small grater.
- Cook the beets in boiling water as well, until soft (about 1.5 hours), then grate using a small grater. If too liquid is produced you can pat dry using a paper towel if you don't want a soggy salad.
- Finely chop the onion, and pour hot water on it, then get rid off the water. Again pour cold water on it, and get rid off it. This will help you get rid of the bitter taste. Pour white vinegar on it and keep it for 5 minutes, then again wash with hot water and then get rid off it.
- Take a huge plate preferably round, and start layering the salad. Layer half of the beets on the plate, then layer half of the shredded potatoes, and then layer a thin layer of mayonnaise.
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