Pickled herring sweet and sour

Ingredients for 4 servings:

• 8 herring(s), fresh
• 2 liters of water
• 150 ml vinegar essence
• 2 tbsp sugar
• 1 bag of spice mix (cucumber spice)
• 1 tsp mustard seeds
• 1 tsp peppercorns, white
• 1 tsp coriander seeds
• 4 bay leaves
• 2 large onions
• some salt

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 25 minutes

Bring the water to a boil briefly with all the ingredients except the onions. In the meantime, slice the onions into very thin rings and only add them to the stock once the heat has switched off but is still hot. Allow the stock to cool completely. In the meantime, rinse the herring thoroughly, removing the dark inner skin. My fishmonger is kind enough to always gut the fish for me and remove the heads, always asking me to give him the roe. I think it’s absolutely delicious when marinated. Now put the fish in a sealable bowl and pour the stock over it completely. After two days, everything will be well-marinated and is best served with boiled potatoes.