Pickled Herring

• 2 salted herrings (soaked for at least 12 hours, up to 24)
• 1 1/2 cups water
• 1 cup white sugar
• 1/2 cup white vinegar
• 2 bay leaves
• 1 teaspoon yellow mustard seeds
• 1 teaspoon black peppercorns
• 1 small white onion, sliced in rings
• 1 carrot peeled and cut in thin disks
• 1 -inch fresh ginger root, sliced thinly

1. Drain the herring and pat dry.
2. Fillet the herring and cut fillets into 2-inch strips.
3. In a saucepan bring the water, sugar, vinegar, bay leaves, mustard seeds, and peppercorns to a boil.
4. Remove from the heat and add onions, carrots and ginger slices.
5. Cool completely, then pour over the herring fillets arranged in a non-reactive dish or jar.
6. Cover well and refrigerate overnight or up to 3 days before using.

herrings, water, white sugar, white vinegar, bay leaves, yellow mustard seeds, black peppercorns, white onion, carrot, ginger root

Taken from www.foodnetwork.com/recipes/pickled-herring-recipe2.html (may not work)