Instructions: Clean the herring and soak in lots of cold water for 12 hours.

Scrape the herring and rinse well.

Cut across in 1 7/2 to 2 cm thick slices.

Stir together the sugar vinegar and water.

Bring to a boil together with the allspice and bay leaf; let cool.

Put the herring and vegetables in layers in a glass jar.

Pour in the dressing which should cover the herring completely.

Refrigerate for at least 24 hours before serving.

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