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Pickled Herring

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8311
Energy (kCal)150.5204
Carbohydrates (g)22.6899
Total fats (g)1.8116
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. | 2. Change water twice. | 3. To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil. | 4. Stir to dissolve sugar; let cool. | 5. Rinse the fillets with cold water and pat dry with paper towels. | 6. Cut fish in 1-inch pieces removing bones. | 7. Peel and slice onion. | 8. Separate slices into rings. | 9. Arrange herring and onion rings in alternate layers in sterilized jars. | 10. Cover with pickling solution and cap. | 11. Refrigerate at least 3 days before serving. | 12. The herring will keep up to 3 weeks refrigerated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    herring fillet 2 - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    white vinegar 3/4 cup 32.13 0.0714 0.0 0.0
    bay leaf 1 - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    black peppercorn 1/4 teaspoon - - - -
    allspice 1/4 teaspoon 1.2492 0.3426 0.0289 0.0413
    dill seed 1/4 teaspoon 1.6012 0.2896 0.0839 0.0763
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    red onion 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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