Selyodka Marinovannaya
Submitted by tama62069
Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.
YIELD
10 servingsPREP
10 minCOOK
25 minREADY
40 minIn Russian kitchens, marinated herring is practically a national treasure. It appears on holiday tables, zakuska spreads, and alongside a cold glass of vodka as naturally as bread and butter.
This version layers herring pieces in Mason jars with sliced onion, carrot, pitted olives, dried chilis, bay leaves, black peppercorns, coriander seeds, and mustard seeds, then covers everything in a sweet apple cider vinegar brine.
Screw the lids on tight and let the fridge do the work for 5 to 7 days. What comes out is tangy, spiced, and addictively briny.
Kitchen Tips
- Distribute the spices evenly between the two jars so every layer gets the full flavor treatment.
- Make sure the brine covers the herring completely. Any fish exposed to air can spoil before the cure finishes.
- Patience pays off here. Five days is the minimum, but seven gives a deeper, more rounded flavor.
- Serve chilled with dark rye bread and a dollop of sour cream for the full Russian experience.
Ingredients
Directions
Bring the water, vinegar, and sugar to a boil.
Cook until sugar is disolved.
Remove from heat and set aside.
In 2 large Mason jars layer the remaining ingredients.
Be sure to distribute the spices evenly throughout the layers.
Pour the mainade evenly over the contewnts of each jar.
Screw the lids on tightly, place into the refrigerator for 5 to 7 days.
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