Solomon Gundy

Step by stepInstructions

1. Soak the herring fillets in cold water for 8 hours or overnight, changing the water a few times to draw out the salt.
2. Drain the herring and cut it into bite-size pieces, then pack them into a clean glass jar with the sliced onion.
3. In a saucepan, combine the vinegar, water, sugar, pickling spice, peppercorns and bay leaves, and bring to a simmer, stirring until the sugar dissolves.
4. Pour the hot brine over the herring and onion, making sure everything is submerged.
5. Seal the jar and refrigerate for at least 3 days before serving so the flavours develop.