Pickled herring

Ingredients for 6 servings:

• 12 herring(s), green, ready to cook
• Salt, for dusting
• Flour, for dusting
• ⅛ liter of oil
• 300 g onion(s)
• ¼ liter white wine vinegar
• 80 g sugar
• 1 tbsp black pepper, coarsely ground
• 1 tbsp juniper berries
• 1 tbsp mustard seeds
• ½ liter of water

Instructions

Working time approx. 1 hour; Rest period approx. 5 days; Cooking/baking time approx. 6 minutes; Total time approx. 5 days 1 hour 6 minutes

Wash the herring, dry them, and season them inside and out with salt. Dust the outside lightly with flour, shaking off any excess. Fry in batches in oil over low to medium heat for five to six minutes on each side and then briefly place them on kitchen paper. While frying, be careful that the skin does not stick to the pan. Meanwhile, peel the onions and slice them into fairly thin rings. Boil the vinegar and sugar with half a liter of water, salt, pepper, juniper berries, and mustard seeds for ten minutes. Pour through a sieve, reserving the liquid. Layer the herring, onion rings, and spices in a suitable container. Season the liquid with salt, sugar, and vinegar to taste, then pour it over the herring while it is still warm. Cover and let it marinate in the refrigerator for five days. Serve with fried potatoes and, of course, beer.