How to pickle pink salmon caviar: 10 simple recipes at home

Besides the fact that pink salmon is delicious in itself, it also contains caviar – a separate delicacy. The best thing you can do with it is salt it. And we have already collected 10 great recipes and ways for you to pickle pink salmon caviar at home!

1. Pink salmon caviar with salt and vegetable oil

An easy recipe with readily available ingredients. Such caviar is quietly stored for several days.

Cooking time: 45 minutes.
Quantity: 8 portions.

• 500 g pink salmon caviar
• 35 g salt
• 15 ml vegetable oil
• 700 ml warm water

1. Dissolve about 20 g of salt in half warm water. Put pink salmon caviar in a film there and leave for 5-7 minutes.
2. Gently squeeze the eggs out of the shell with your fingers.
3. Rinse the caviar several times under normal running water.
4. Mix another 350 ml of warm water and 15 g of salt, and soak the caviar again for 15 minutes.
5. Then put the caviar in a colander and let it dry well.
6. Mix salted pink salmon caviar with vegetable oil and put in the refrigerator.

2. Pink salmon caviar with salt and sugar

This is one of the easiest ways because you don’t have to clean the caviar separately.

Cooking time: 30 minutes.
Quantity: 3 portions.

• 200 g pink salmon caviar
• 7 tbsp salt
• 1 liter of water
• 1 tbsp Sahara

1. Mix warm, about 50 degrees, water with salt and sugar until dissolved.
2. Rinse the caviar, but leave it in the film. Soak it in brine for 15 minutes.
3. During this time, gently stir the caviar with a fork. Gradually, the film is wound on it.
4. Throw the caviar into a colander, let it drain, and remove the remnants of the shell.

3. Pink salmon caviar with soy sauce

An interesting salting option for lovers of Japanese cuisine!

Cooking time: 12 hours.
Quantity: 4 portions.

• 200 g of peeled pink salmon caviar
• 4 tbsp sake
• 6 tbsp soy sauce

1. Mix sake and soy sauce, bring to a boil and cool to room temperature.
2. Put the washed pink salmon caviar in a containerwith a lid, pour this marinade over, close it, and send it to the refrigerator for 10-12 hours.

4. Salted pink salmon caviar in gauze

The secret of this method is more in the technology of preparation than in the ingredients.

Cooking time: 1 hour.
Quantity: 4 portions.

• 300 g of peeled salmon caviar
• 400 g salt
• 1 liter of water

1. Boil water, add salt and boil until dissolved.
2. Put a large piece of gauze in a deep bowl so that the edges hang down on the sides.
3. Put pink salmon caviar on gauze and fill it with brine for 8-10 minutes.
4. Raise the caviar right in the gauze and hang it to drain for another 40 minutes.

5. Pink salmon caviar for a long time

Salted caviar according to this recipe can be stored in a glass jar in the refrigerator for about a week.

Cooking time: 3 hours.
Quantity: 6 servings

• 500 g peeled pink salmon caviar
• 1 tsp Sahara
• 1.5 tbsp salt
• 200 ml water

1. Mix water with salt and sugar until dissolved and pour in the cleaned caviar.
2. Leave it in brine for 3 hours, throw it in a colander, rinse and let it drain well.
3. Put salted caviar in clean glass jars and roll up.

6. Pink salmon caviar in a shell through a grater

According to this recipe, the most beautiful and shiny eggs are obtained!

Cooking time: 12 hours.
Quantity: 3 portions.

• 200 g pink salmon caviar
• 300 g salt
• 3.5 liters of water
• 1 tsp olive oil

1. Take a coarse grater or any suitable grate, and gently rub the caviar in the film on the smooth wrong side. Gradually, the eggs will fall into the holes, and the film will remain.
2. Dissolve the salt in warm water and soak the pink salmon caviar in this brine for 10 minutes. Stir occasionally.
3. Throw the caviar into a colander, rinse a couple of times and cover the colander with a film. Put it in a bowl or pan to drain water and send it to the refrigerator.
4. Leave the caviar in the refrigerator overnight, and in the morning put it in a jar and mix with butter.

7. Frozen pink salmon caviar

The main feature is only that the caviar must be properly thawed.

Cooking time: 12 hours.
Quantity: 4 portions.

• 200 g pink salmon caviar
• 3 tsp salt
• 1 tsp Sahara
• 2 tsp vegetable oil
• 1 liter of water

1. Let the caviar thaw at room temperature or on the bottom shelf of the refrigerator.
2. Heat 800-900 ml of water to 50-60 degrees, add 2 tablespoons of salt, and stir.
3. Dip the caviar in the brine and gently move it with your hands to separate the eggs from the films. Remove all films.
4. Throw the caviar in a colander, rinse, and let it drain.
5. Mix the remaining cold water with sugar and salt until dissolved.
6. Put the caviar in a clean jar, fill it with this brine and send it to the refrigerator overnight.
7. Throw the caviar into a colander again, and transfer it to a clean jar for storage.

8. Salted pink salmon caviar using a mixer

A mixer is needed in order to clean the caviar from the film.

Cooking time: 45 minutes.
Quantity: 4 portions.

• 1 liter of water
• 250 g pink salmon caviar
• 100 g sugar
• 200 g salt

1. Take a whisk for batter and beat pink salmon caviar for a couple of seconds at the lowest speed. The film will remain on the whisk.
2. Boil water, add salt and sugar, and boil the brine for 15 minutes.
3. Let the brine cool down and pour in the cleaned caviar.
4. Leave it for 7-10 minutes, put it in a colander and let it drain completely.

9. Salting pink salmon caviar in 5 minutes

Express recipe for salted caviar in haste.

Cooking time: 15 minutes.
Quantity: 1 portion.

• 100 g of peeled salmon caviar
• 5-7 g salt

1. Gently mix the peeled pink salmon caviar with salt and leave for 5 minutes.
2. Transfer it to a colander, rinse under running water and let the caviar drain a little.
3. Lay it out on a paper towel to remove excess moisture, then transfer to a glass jar.

10. Pink salmon caviar with salt without water

This recipe does not require a brine, but will require a little pressure.

Cooking time: 6 hours.
Quantity: 4 portions.

• 250 g of peeled pink salmon caviar
• 0.5 tsp Sahara
• 0.5 tbsp salt

1. Gently mix the peeled caviar, salt and sugar in a deep bowl.
2. Cover everything with a flat plate and put a small oppression on top, like a glass of water.
3. Send all this for 5-6 hours in the refrigeratorik for salting.