Pickled Mackerel
Ingredients
✔ mackerel - 1 pcs.
✔ water - 500 ml
✔ onions - 1 pcs.
✔ salt - 1 tbsp.
✔ sugar - 1/2 tbsp.
✔ vinegar 9% - 1 tbsp.
✔ fragrant pepper with grains - 2 pcs.
✔ black pepper with grains - 4 pcs.
✔ cloves - 2 pcs.
✔ bay leaf - 2 pcs.
🕜 2 days
👥3 servings
Nutrition*: 6/4/2
Calories*: 71 kcal
*per 100 grams of finished product
- Defrost the mackerel, wash it and gut it.
- Slice the fish in slices of 3 cm in thickness.
- Boil marinade from water, salt, sugar and other spices.
- Let the marinade cool a little and add vinegar.
- Peel the onion and cut it into rings.
- Place the pieces of mackerel and onion in layers in a jar.
- Pour marinade mackerel and leave for 2 days.
- Enjoy delicious pickled mackerel with onions.
Full recipe
The first time I thought about mackerel pickled at home a couple of years ago. At the same time, I read out an interesting recipe. Since then, it has been slightly modified, taking into account the tastes of my family. Mackerel pickled with onions, according to this recipe, turns out to be moderately salty, moderately sweetened, fragrant and very tasty. I am sure that for many people it will be a discovery how easy and fast it is to make a home version. First of all, it is necessary to prepare the fish.
If you are lucky, and you can buy fresh mackerel in your area, then just wash and gut it. I took the frozen one, so I let it melt completely, and only then did the above actions. We cut off the head from the fish, clean the inside well, removing all the films. In the future, the black film can give bitterness, so it is desirable to remove it completely. Cut the purified mackerel in portions. I tried to make pieces no more than 3 cm.
Try not to speed up defrosting of the fish, so that it does not lose its juiciness. It is best to defrost in the refrigerator, and in extreme cases, at room temperature.
Tip
Now let’s start the marinade. For one fish it is enough to take 0.5 liters of water and add 1 tbsp of salt. To make the mackerel aromatic, and soaked well in brine spices, we will use fragrant spices.
I tried many options, and most of all I liked the grains of scented and black pepper, cloves and bay leaf. All these items are thrown into the water, and put on the fire. Let the water boil, and a couple of minutes boil to make the aroma of spices “open”. We wait a few minutes for the marinade to cool down, and add vinegar.
The last step on the pickling path is the preparation of onions. We take the onion, clean it and cut it with large rings. Next, if desired, you can arrange the onion rings into smaller ones to get more layers.
We take the dishes in which our pickled mackerel will be cooked. I prefer to marinate in a jar, as this way the fish is completely covered with brine and it is convenient to shake it. It is also convenient to keep the jar in the fridge. We lay out even layers of mackerel and onions. I got 2 layers of fish. You may get another one, depending on the size of fish and dishes.
Pour a little cool marinade. If it turns out that the fish is not completely covered – prepare another marinade, keeping the proportions. We send the bank to the fridge for 2 days. During the day, I shake the jar a little 1-2 times so that all the fish are evenly marinated.
After a couple of days we get an excellent pickled mackerel, which is hard to compare with a store version.
Especially since you adjust the set of spices, salt and sugar for yourself. In fact, this recipe produces a mackerel quick salted, and you can eat it in a day, but I always give to insist at least 2 days.
Bon appetit! Don’t starve 😋
(Ratings:6, average: 5.00) 
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