Pickled Herring

Traditional Swedish pickled herring in a sweet brine with onions, bay leaves, and allspice.

3 or 4 Salt Herring
1 pint White Vinegar
1 1/2 C. Sugar
2 tsp. Whole Allspice
4 Bay Leaves
2 Diced Onions

Inlagda Sill

Grandma always had Pickled Herring on Christmas Eve.

Soak herring in cold water overnight. Remove skin and bones and cut into small pieces. Mix vinegar, sugar, allspice, bay leaves, and onion in a bowl. Transfer to a saucepan. Bring to boil and boil gently for 7 minutes. Cool Alternate layers of herring and slices of onions in a bowl. Add vinegar mixture. Cover and let stand 12 hours in the refrigerator.