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- 6 whole Herring fillets
- 1 Onion, sliced and slices quartered
- 1 bay leaf
- 4-6 peppercorns
- 1 small mild pepper or hot pepper
- 3 slices lemons
- 12 small pickles (sour or dill)
- 1 cup vinegar
- 1 cup water
- 1 teaspoon salt
Sterilize a one quart jar. Soak Herring in water overnight. Clean Herring, remove head, leaving skin. Cut in half down belly, remove bones. Each Herring will yield two filets. Wrap each Herring filet around a pickle. Fasten with a toothpick. Place Herring rolls in the jar, along with the Onion, pepper, lemon, bay leaf and peppercorns. Mix vinegar, water and salt. Pour over contents in jar. Seal jar tightly.
Place a label with the date on the jar. Refrigerate for at least a week before using.
Will keep up to six weeks in the refrigerator.