Pickled spicy mackerel with onions and carrots - ReCiPes
Pickled spicy mackerel with onions and carrots

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Complexity: just
Kitchen: home kitchen


  • mackerel
    2 PCS.
  • carrot
    1 PCS.
  • bulb onions
    2 heads

for brine:

  • water
    500 ml
  • allspice peas
    five PCS.
  • black peppercorns
    five PCS.
  • coriander
    five PCS.
  • carnation
    3 PCS.
  • apple cider vinegar
    2-3 tbsp
  • vegetable oil
    2 tbsp
  • salt
    1 tbsp
  • sugar
    1 tsp


  • It is best to start cooking with brine, as it is boiled, and then it must be cooled to room temperature. Put the water on fire until it boils, cut the carrots into slices. In boiled water, put sugar, salt, carrots and spices, it should boil for about 5 minutes.
  • While the boiled brine is cooling, clean the fish: cut off the fins, head, gut the insides, rinse the abdomen with water. Cut the fish into pieces (2 centimeters thick), onion into half rings. Place the pieces of fish in a jar, layer them with brine carrots and onions.
  • Add apple cider vinegar and vegetable oil to the brine, which has already cooled down (it is possible to be barely warm). Pour the brine over the fish, it should just be enough to cover the whole fish. Put the jar in the refrigerator for a day, after this time the pickled spicy mackerel with onions and carrots is ready.


It is better to butcher the mackerel that is not completely thawed, so it is easier to butcher it, and it will also look appetizing.

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