Pickled herring

Gör så här

1. If you buy salted herring from a barrel, fillet fillets must first be filtered and then watered out. A comfortable solution is the canister inlet, which is already watered out.
2. Brine: Mix together vinegar, sugar and water in a saucepan. Add bayleafs and spices. Boil, lower the heat and wisk until the sugar is dissolved. Allow to cool.
3. Cut the herring fillets into 1 cm wide pieces. Peel and onion and carrot. Cut the onion into strips and slice the carrot.
4. Put the herring fillets in a glas jar with onion and carrot. Pour over the cold brine and make sure everything is covered. Allow it to marinate for at least 1 day. The herring is best after 2-7 days.
5. Serving: Garnish with sliced ​​red onions, possibly a little more freshly squashed spices or some dill twigs.