You can, of course, buy ready-made pickled mackerel in the supermarket. But homemade is a delight! Tasty is unrealistic, and there are no difficulties in cooking: 20 minutes – and a snack is on the table.

Ingredients:

Fresh-frozen mackerel 3 pcs.
Onion 3 pcs.
Garlic 3 tooth
Sugar 1 tsp
Salt 1 tbsp.
Vinegar 3 tbsp
Vegetable oil 2 tbsp.
Bay leaf 2-3 pcs.
Sweet peas 1 tsp
A mixture of peppers to taste

Cooking:

Stage 1.
I will describe the simplest recipe quickly and simply. The last time I cooked 2 mackerels, however, both of them were large, but still I proportionally reduced all the other ingredients of the dish in quantity.

With pepper, I think, each housewife will decide on her own taste. I settled on just such a ratio: I put allspice with peas (not black, but allspice!), And a ground mixture of peppers. About the vinegar. I rarely say this, but for this recipe, I would use regular table vinegar. Or apple. In my opinion, wine, balsamic and other noble vinegars really change the taste. And, as you know, it is better to change the taste when we already know the classic version of the preparation of the dish. And just a few words about oil. In the list of ingredients, I wrote succinctly – “vegetable oil”, because you can use any one you like. I prefer olive – viscous, bright yellow, with a characteristic taste and aroma. If desired, you can add a little lemon juice to the olive oil.

Stage 2.
keep time)
Let’s start with the fish. Attention – we carry out all manipulations with frozen fish! You can defrost quite a bit at room temperature, only to the point that the fish can be cut. With defrosted fish, a standard incident will come out – the pieces will fall apart, turn out to be shaggy, uneven.
I cut the onion into rings, and the garlic into slices.

Stage 3.
Now we put all the chopped mackerel, onion, garlic and all seasonings and spices in a large bowl and mix very gently. Ready! It remains only to decompose into banks. I got 1 jar, which is in the photo, and 1 more – a little more volume. We put these jars in the refrigerator for 1 day. I shook the jars a couple of times while they were in the fridge.

Stage 4.
And when in a day you get a piece of pickled mackerel and taste it, you definitely won’t be able to stop – it’s deliciously indescribable! Taste it turns out tender, without pronounced accents (these same accents can be arranged based on your preferences: a little more pepper, special spices, herbs, etc.)

This mackerel is an excellent traditional snack. And good for potatoes, and sandwiches. We rarely get to glamorous serving – usually pickled mackerel goes away just like that: with pita bread, onions and butter. Oh yes, I forgot to clarify: homemade pickled mackerel is much cheaper than store bought. I’m not talking about the fact that you will be confident in the process of cooking fish.

Enjoy your meal!