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• 3 salted herring
• 3 Tbsp. sugar
• 1¼ cups water
• 3/4 cup vinegar
• 1/3 tsp. white pepper
• A few whole peppers
• 1 red onion
Be sure to use properly salted herring.
Clean and cut herring into fillets.
Soak in water (to cover completely) 12 to 15 hours.
Skin and remove all bones.
Dissolve the sugar in water, add vinegar, pepper and thinly sliced onion.
Add herring and refrigerate a few hours before serving.
Store in the refrigerator at 40 F or lower and use within 4 to 5 weeks.
North Dakota State University Extension Service
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