Mackerel is very healthy and tasty in any form! But store-bought pickles can ruin all valuable trace elements in the bud, because you never know what is added to them. Therefore, we recommend doing everything yourself and found 5 recipes for pickling mackerel at home!
1. A quick recipe for lightly salted mackerel
The main advantage of this method is that it only takes two hours!
You will need: 600 g mackerel, 1 onion, 1 tbsp. salt, 1 tsp sugar, bay leaf, pepper, cloves.
Cooking:
1. Rinse the fish, cut and cut into pieces of the same size;
2. Chop the peeled onion into rings and mix salt with sugar and pepper;
3. Put the onion on the bottom of the jar, and layer the mackerel on top. Sprinkle each layer with spices;
4. Put the cloves and bay leaf on top, close the jar tightly and put it in the refrigerator;
5. After an hour, shake it, turn it over and put it on the lid for another hour.
2. Salted mackerel in tea
One of the most unusual recipes for pickling mackerel!
You will need: 2 mackerels, 500 g of water, 2 tbsp. black tea, 1.5 tbsp. salt, 1 tbsp. sugar, 1 onion.
Cooking:
1. Clean and rinse the fish, dry it with paper towels, but do not cut;
2. Cut the necks of two plastic bottles according to the size of the carcass and put the fish in them head down;
3. Add chopped onion rings to the bottles;
4. Boil water with spices and tea, strain and let cool;
5. Fill the mackerel with liquid and put it in the refrigerator for 3 days, periodically turning the fish over.
3. Mackerel in spicy brine
Salted mackerel is especially fragrant and rich in taste!
You will need: 2 mackerels, 1 onion, 500 g of water, 3 tbsp. salt, 1 tbsp. sugar, 5 peppercorns, 2 bay leaves, 1 tbsp. grainy mustard.
Cooking:
1. Cut the peeled mackerel into large pieces of the same size, and chop the onion into rings;
2. Add spices to the water, boil and boil a little until the sugar and salt melt;
3. Put mackerel and onion in layers in a jar, add mustard on top and fill with cooled brine;
4. Close the jar and hide it in the refrigerator for half a day.
4. Salted mackerel under oppression
Under pressure, mackerel will be softer and better salted.
You will need: 2 mackerels, 2 tbsp. salt, 1 tbsp. sugar, ground pepper and peppercorns.
Cooking:
1. Rinse and clean the mackerel, cut the fillets from the bones with a thin knife;
2. Put the fish in a glass container and pour over with a mixture of spices;
3. Lay a film on top and put a liter jar of water so that it stands steadily;
4. To evenly distribute the pressure, replace the jar with a container similar to the main one, but of a smaller diameter;
5. Put the fish under pressure in the refrigerator overnight.
5. Whole Salted Mackerel
If you want to pickle whole mackerel carcasses without gutting – catch the recipe!
You will need: 1 mackerel, 5 tablespoons salt, 1 tsp sugar, butter, pepper, dried dill.
Cooking:
1. Rinse the mackerel, but do not need to disassemble it;
2. Mix all the spices well and rub them on the fish from all sides;
3. Put the mackerel in a bag according to size and tie it tightly;
4. Better – additionally wrap it in parchment or any other thick paper. In extreme cases, several more of the same packages will do;
5. Put the mackerel in the refrigerator for 3 days, then take it out, rinse and rub with vegetable oil. Ready!