Christmas herring in a jar

Ingredients for 1 servings:

• 1 kg salted herring(s), fillets
• 500 ml rapeseed oil
• 1 m.-sized onion(s)
• 3 m.-large gherkins
• 2 slices of lemon
• some mustard seeds
• 5 tbsp mustard, medium hot
• 3 bay leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days 4 hours; Total time approx. 7 days 4 hours 30 minutes

Saxon style

I always prepare the herring about four weeks before Christmas Eve and use a large 1.2-liter jar with a lid for pickling. We then serve the fish with baguette as a side dish for Christmas. Desalt the herring fillets in water for at least four hours. Then cut into thumb-width pieces. Peel the onions and thinly slice or grate them, slice the pickled cucumbers, and halve the lemon slices. Gather all the other ingredients. Rinse the jar thoroughly and dry them. Now layer the ingredients in the jar. Start with a layer of herring and spread a little mustard on top. Place a few onions, cucumbers, mustard seeds, half a slice of lemon, and a bay leaf on the herring. Then start again with the fish and the other ingredients. Continue this process up to the top of the jar. At the end, simply top up with oil and shake gently to distribute the oil. You may need to add more oil later. Let it sit in the closed jar in the refrigerator for at least a week and then enjoy.