Delicate, mouth-watering, juicy pickled mackerel will look great on both the festive and dining tables. You can buy it at the store, or cook pickled mackerel at home with your favorite spices. The taste is amazing!

Classic pickled mackerel in brine

You will need:

  • water - 1 l;
  • a pinch of caraway seeds;
  • three fresh mackerels;
  • a pinch of coriander;
  • salt - 30 g;
  • mustard - 5 gr;
  • sugar - 15 g;
  • a pinch of ground cloves;
  • two bay leaves;
  • four peas of black pepper.

We pickle the fish step by step:

  1. Pour water into the pan and bring it to a boil.
  2. In the bubbling liquid, pour the salt, the above spices and granulated sugar.
  3. Cook for another 5 minutes, turn off the gas and wait until the water has cooled.
  4. We wash the fishes under the tap, remove the head, entrails and fins with the tail.
  5. We put the carcasses in a tray or pan and pour the cooled brine.
  6. We put something heavy on top, for example, a plate.
  7. We put the pan on the table or in the cupboard and leave it for 12 hours.
  8. As soon as the time runs out, cut the mackerel into portions and enjoy the delicate, spicy taste and delicate aroma. Bon Appetit!

Onion recipe

The composition of the recipe:

For marinade:

  • ground ginger - 4 g;
  • cereal coriander - 10 g;
  • sugar - 4 g;
  • ground black pepper - 3 gr;
  • fresh mackerel - 400 gr;
  • vinegar 9% - 30 ml;
  • onion - 1 pc.;
  • vegetable oil - 45 ml.

Step-by-step preparation:

  1. We cut off the tail, the head and remove the internal organs, wash the fish under the tap.
  2. Put it in a deep bowl or in a pan.
  3. Pour 600 ml of water into a separate container and pour 30 grams of sea salt.
  4. Mix the liquid and fill it with a saucepan with fish.
  5. We cover everything with cling film and put it on the shelf in the refrigerator for 24 hours.
  6. As time passes, we begin to prepare the marinade.
  7. We chop the peeled onion with thin half rings.
  8. In a separate bowl we combine vinegar, vegetable oil, sugar, spices. The marinade is ready.
  9. Put a handful of onion rings on the bottom of the plastic container.
  10. Add mackerel carcass from above and load the remaining space with onions.
  11. Fill the contents of the container with marinade, close the lid.
  12. Shake a container of fish to evenly distribute the marinade.
  13. We close it in the refrigerator for a day.

In the bank

What you need to take:

  • vinegar - 30 ml;
  • mackerel - 2 fish;
  • one onion;
  • salt - 45 gr;
  • sunflower oil - 35 gr;
  • water - 500 ml.

How to pickle mackerel:

  1. Pour salt into a spacious jar and fill it with water. Dissolve the salt in it with a spoon.
  2. Defrost fish, if carcasses are uncleaned - treat them with the traditional method and cut into 2 cm slices.
  3. Put in a jar of saline.
  4. Close the lid and leave the container in a warm place for 3 hours.
  5. After this, pour the liquid into their cans.
  6. We chop the peeled onion in half rings.
  7. Put a layer of onion in an empty jar, then fish, then onion again. Alternate pastes until foods run out.
  8. Pour 20 ml of vegetable oil and 15 m of vinegar there.
  9. Close the lid tightly and put the dishes on the shelf in the refrigerator for 60 minutes.
  10. The treat can be stored in the bank for 2 weeks.

Homemade recipe “Lick your fingers”

List of ingredients:

  • fish - 2 pcs.;
  • salt - 20 gr;
  • onion - 1 pc.;
  • water - 0.3 l;
  • two bay leaves;
  • vinegar 9% - 45 g;
  • two cloves of garlic;
  • hot paprika - to taste;
  • sunflower oil - 180 ml.

Step by step cooking:

  1. Gut the mackerel, remove the tail and head with fins, rinse under running water.
  2. Chop them into pieces, 2 cm wide each.
  3. Pour water into a deep bowl, add the required amount of salt.
  4. Stir the liquid with a spoon, the salt should dissolve in water.
  5. We lower the fish pieces there, put the lavrushka.
  6. We put a plate on the mackerel, and on it is a heavy object, such as a container of water.
  7. Leave the fish for 12 hours in the kitchen.
  8. The next day, drain the brine.
  9. Pour vinegar, onion rings into pieces of mackerel, pour ground black pepper and paprika.
  10. Peeled garlic cloves through a press and add to the rest of the products.
  11. It remains to pour sunflower oil and mix all the products.
  12. Put the load on the dish again and close it in the refrigerator for 5 hours.
  13. After that, you can get a fragrant spicy fish and serve. Bon Appetit!

How to pickle freshly frozen mackerel?

You will need:

  • vegetable oil - 30 ml;
  • granulated sugar - 8 g;
  • fresh frozen mackerel - 3 pcs.;
  • Lavrushka - 2 leaves;
  • three garlic cloves;
  • allspice - 10 gr;
  • bulbs - 3 pcs.;
  • vinegar - 45 gr;
  • salt - 15 g;
  • red and black ground pepper to taste.

Step-by-step preparation:

  1. We get the frozen product. We wait until it melts so that it can be cut.
  2. We take out the internal organs, remove the tail with the head and fins.
  3. Shred the carcass into even pieces. They are ideal due to the medium-frozen state of mackerel.
  4. Onion with garlic we get rid of the husk.
  5. We chop the onion into thick half rings, and chop the garlic into crumbs.
  6. Cooking marinade for mackerel. To do this, pour vegetable oil into a container with vinegar, add bay leaves, pour salt, pepper and sugar. We mix everything.
  7. We put the fish slices in a spacious dish, pour the chopped vegetables and fill everything with the cooked marinade.
  8. We remove the capacity in the refrigerator for 14 hours.

Sliced ​​Mackerel

Pieces will marinate faster, and their taste will be richer.

Ingredients for the recipe:

  • fresh fish - 350 gr;
  • ground black pepper - 8 g;
  • vinegar to taste;
  • sugar - 8 g;
  • salt - 15 g;
  • sunflower oil - 30 ml.

Cooking in slices:

  1. We remove from the fish carcass the tail, internal organs, fins and the head that we do not need.
  2. Rinse what is left of the mackerel thoroughly and chop in small pieces.
  3. In a plate we combine ground pepper, sugar and salt. Mix the ingredients and roll the fish pieces in them.
  4. We spread the fish in a glass dish very tightly to each other.
  5. Close the lid and put in the refrigerator for 12 hours.
  6. The next day, inspect the pieces. If they have too much salt, rinse it off with water.
  7. Dry the fish and put in another jar, pouring a mixture of vinegar and vegetable oil.
  8. After two hours, spicy fragrant pieces of mackerel can be served with fresh onions. The dish looks spectacular, convenient for portion serving. Bon Appetit!

Quick recipe

If there is very little time before dinner, you can cook a mackerel in just 2 hours.

Grocery list:

  • salt - 20 gr;
  • Lavrushka - 2 leaves;
  • one mackerel;
  • water - 350 ml;
  • 7 peas of black pepper;
  • onion - 1 pc.

Algorithm of actions:

  1. In a bowl, bring the water to a boil.
  2. Cut the onion into quarters and throw in a boiling liquid, add salt, pepper and lavrushka.
  3. We put the fire at minimum power and prepare the brine for 10 minutes.
  4. Now let's get to the mackerel. We process the carcass in a standard way, cut into portions.
  5. We spread them in a jar, pour the cooled marinade and close in the refrigerator for 2 hours.
  6. After this, the finished fish can be served on the table. Very tasty and fast!

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