Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c White vinegar
1/2 c Water
1/2 c Sugar
2 Salted herring; 1 to 1 1/2
-lb each, cleaned scraped
-and soaked in cold water
-for 12 hours -=OR=-
4 Canned matjes herring fillet
1 1 1/2" piece fresh horse
-radish root; scraped
-thinly sliced -=OR=-
2 tb Prepared horseradish;
-drained squeezed dry in
-a kitchen towel
1 md Carrot; peeled thinly
-sliced (3/4 cup)
2 sm Onions; preferably red,
-peeled thinly sliced
-(3/4 cup)
1 1/4" piece ginger root;
-thinly sliced (optional)
2 ts Whole allspice
1 ts Whole yellow mustard seeds
2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 quart
enameled or stainless-steed saucepan, stirring constantly until the
sugar completely dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature. Meanwhile, wash the
herring in cold running water and cut them into 1" thick pices.
Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar,
if possible) equipped with a tightly fitting cover. Top with a few
slices of herring, carrots, giner root and horse-radish and scatter
with allspice, mustard seeds and bay leaf. Repeat until all of the
ingredients have been used, making 3 or 4 layers. Pour the cool
pickling liquid into the jar; it should just cover the contents.
Close the jar securely and refrigerate it for 2 or 3 days. Serve as
an appetizer or as part of the sm?rg?sbord.

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