Marinating fish is a great way to preserve freshness and taste for a long time. My recipe for pickled mackerel with onions is extremely simple, and there is nothing superfluous in it. It is perfectly stored in a dark, cool place for a long time.
Ingredients
Step-by-step cooking recipe
Carve the mackerel and cut into portions. Cut the onion into rings.
Put everything in sterile jars with bay leaves and garlic. Sprinkle with salt and pepper to taste.
Add water and oil, not reaching 1.5-2 cm to the edge of the jars.
Send the blanks to a cold oven.
Set 180 degrees and leave the canned food for 50 minutes.
Reduce the temperature to 120 degrees and leave for another 2.5-3 hours.
Roll up the mackerel for the winter.
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