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Coriander pickled mackerel recipe
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Coriander Pickled Mackerel Recipe with no Vinegar

Learn how to pickle mackerel in salty brine at home!
Course Appetizer
Cuisine International
Keyword how to cook pickled mackerel, how to make pickled mackerel, how to pickle mackerel, pickled mackerel in salty brine, pickled mackerel recipe
Prep Time 10 minutes
Resting Time 12 hours
Total Time 12 hours 8 minutes
Servings 8 servings
Calories 249kcal

Ingredients

  • 2 mackerels (fresh or frozen)
  • 1 l water
  • 3 tbsp pickling salt
  • 1 ½ sugar
  • 5 black peppercorns
  • 2-3 whole allspice berries
  • 1-2 bay leaves
  • 3 cloves
  • ½ tbsp coriander seeds

Instructions

  • If you bought frozen mackerel, defrost it in the fridge. Remove the guts, get rid of the head and tail (you can also get rid of the backbone and leave only the fillets of the fish). Rinse it thoroughly under running water, pat it with paper towels and cut it into somewhat medium slices.
  • Make the brine. In a saucepan, combine water with sugar, salt, and all the herbs. Let it simmer on the stove until sugar and salt dissolve. Remove from heat, and let it cool down.
  • Place the slices of mackerel in a glass jar and pour cooled-down brine over it. Make sure that mackerel is fully submerged in the brine, and close the lid.
  • Let mackerel slices pickle in the salty brine for at least 12 hours in the fridge. I usually leave it overnight. You can store pickled mackerel for up to 7 days in the fridge.

Notes

*calories per 100 g