Pickled Herring

Yield: 12 servings. Wash the herring fillets well under running cold water. In a glass or plastic bowl, place the fillets. Cover the fillets with cold water and refrigerate overnight (about 10 to 12 hours). Rinse the fillets again and place them in a glass or enameled casserole or baking pan. Cover the herring with the sliced onions, making layers in necessary. In a saucepan, combine the vinegar, water, sugar, pickling spice, and bay leaves. Bring to a boil and reduce to a simmer. Cook for 3 to 5 minutes until the sugar is dissolved. Cool slightly and pour over the herring fillets. Cover and place in a cool spot or refrigerate and marinate for 2 to 3 days before serving. Remove the herring fillets from the marinade and slice into bite-size pieces. Place the pieces in a serving bowl. Remove the bay leaves from the marinade. Mix the marinade and onions with the herring pieces, and serve.