Cookbook:Pickled Herring

Ingredients

 * ¼ cup salt
 * 5 cups water, divided
 * 1 pound (about ½ kg) herring fillets
 * 2 cups distilled or white wine vinegar
 * ¼ cup sugar
 * 1 teaspoon mustard seed
 * 2 teaspoons whole allspice
 * 2 teaspoons black peppercorns
 * 3 bay leaves
 * 3 cloves
 * 1 lemon (thinly sliced, with rind removed; only the flesh should be left)
 * 1 medium red onion, thinly sliced

Procedure

 * 1) Heat 4 cups of water enough to dissolve salt. Let cool to room temperature.
 * 2) Submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours.
 * 3) Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.
 * 4) When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one.
 * 5) Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.