- 1.2 kg mackerel
- 600 ml water
- 200 ml vinegar
- 100 ml oil
- 3-4 onions
- 4 carrots
- 2-3 bay leaves
- peppercorns
- mustard seeds
- coarse salt
The fish is cleaned and washed thoroughly. Slice into 2-3 cm rounds. I only cut the middle part; I fried the tails. Season the rounds well with coarse salt, place them in a dish, cover with plastic wrap, and refrigerate for 24 hours.
The fish absorbs salt only as much as it needs, no more. For the brine, boil water with 1 tablespoon of salt, vinegar, oil, bay leaves, peppercorns, boil for 2-3 minutes, and let it cool.
Peel and julienne the onions. Peel and slice the carrots into rounds. After 24 hours, rinse the fish with cold water and let it drain. In airtight jars, layer the fish with onions and carrots, and sprinkle mustard seeds.
Pour the cooled brine over to cover all the fish and seal the lids. Place in the refrigerator for a week. After a week, it can be consumed.