Sour herring à la Didi

Ingredients for 2 servings:

• 400 ml white wine vinegar
• 300 ml water
• 30 g salt
• 50 g raw cane sugar
• 1 tbsp mustard seeds, coarsely ground
• 2 bay leaves
• 1 tsp white pepper, freshly ground
• some lemon juice
• 1 tsp juniper berries
• 1 chili pepper(s) (red barrit)
• some dill, dried
• 5 allspice berries
• 5 cloves
• 2 m.-sized onion(s)
• 4 gherkins
• 2 herring(s)

Instructions

Working time approx. 20 minutes; Rest period approx. 4 days; Cooking/baking time approx. 10 minutes; Total time approx. 4 days 30 minutes

Mix the sugar with the salt and spices and pour over the vinegar and water. Add a little lemon juice. Peel the onions, halve them and cut them into very thin slices. Mix everything together. Bring the marinade to a boil briefly and simmer on low heat for 10 minutes. Remove from the heat and let it cool completely. Wash the herring and pat dry. Cut the herring open along the belly side, lay it on its belly and press it flat. Turn the herring over and remove the central bone. Remove any other palpable bones, wash them again and dry them. Place the herring and marinade in a tightly sealable container; they must be completely covered with the marinade. Close the container and let it rest in the refrigerator for 4 days. Serve with potatoes or bread.