Pickled Herring

2 pounds salt herring fillets
3/4 cup water
3/4 cup white vinegar
1 bay leaf
1/4 teaspoon black peppercorns
1/4 teaspoon whole allspice
1/4 teaspoon dill seeds
1/2 cinnamon stick
1/3 cup granulated sugar
1 red onion

Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours. Change water twice.

To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil. Stir to dissolve sugar; let cool.

Rinse the fillets with cold water and pat dry with paper towels. Cut fish in 1-inch pieces. Peel and slice onion. Separate slices into rings. Arrange herring and onion rings in alternate layers in sterilized jars. Cover with pickling solution and cap. Refrigerate 3 to 6 days before serving. The herring will keep up to 3 weeks refrigerated.

Yields 2 pints.