Herring Appetizer

1. 1

   You will need a glass jar that will hold one quart, must have a cover!

2. 2

   Bring the vinegar, water and sugar to a boil in a saucepan, stirring constantly until the sugar is dissolved. Take the saucepan off the heat and set the liquid aside to cool to room temperature.

3. 3

   Open the jars of herring and drain them in a strainer. Pick out the herring fillets, rinse them in cold water, and throw everything else away.

4. 4

   Cook the carrots according to the package instructions, but make sure they're still firm and not soft.

5. 5

   Peel the red onions and cut them into thin slices.

6. 6

   Arrange one-fourth of the onions in a thin layer in the bottom of the 1-quart glass jar. Top them with a third of the herring. Top the herring with a third of the carrots. Place 2 or 3 dill springs on the top and scatter on a third of the allspice and a third of the mustard seeds. Repeat the sequence until all the ingredients have been used, ending with a top layer of onions.

7. 7

   Pour the cooled pickling liquid into the jar. It should just cover the contents. If there's not enough pickling liquid, top off the jar with a little white vinegar right out of the bottle.

8. 8

   Place the cover on the jar.

9. 9

   Refrigerate the herring for 3 days before serving.

No additional tips available.