Summary

Ingredients

• 6 salted herring (s)
• 2 large onions, red
• 1 large carrot
• 1 tablespoon allspice, whole
• 2 teaspoons black pepper, whole
• some bay leaves

For the sauce:

• 250 ml vinegar
• 200 ml water
• 5 tablespoon sugar

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Instructions

1. The pegs are gutted, if necessary, but not deboned. Then soak in skimmed milk, tea or water for 24 hours.
2. Bring the sauce to the boil and let it cool down. Cut the fish into 2cm long pieces and layer them with the spices and the cut vegetables in a large mason jar.
3. Pour the cold sauce over it and seal the jar. Chill for at least 3 days.
4. Keeps in the refrigerator for several weeks and the bones are guaranteed to be gone.