Pickled Herring

Directions

1. 1
   Soak herring in cold water overnight, drain and remove entrails (reserve the milt).
2. 2
   Cut off the heads; run knife down center of backs and remove skin, working toward the tale.
3. 3
   Scrape fillets from backbones without breaking, remove all bones.
4. 4
   In a crock, place alternating layers of herring fillets, onion, lemon, pieces of bay leaf, mustard seed and peppercorns.
5. 5
   Boil water, vinegar and sugar together until sugar is dissolved; cool.
6. 6
   Mash milt and add enough vinegar mixture to thin; strain, add remaining vinegar mixture and pour over herring in crock.
7. 7
   Cover crock and set in refrigerator for 4 to 6 days.