3/4 c White vinegar

1/2 c Water

1/2 c Sugar

2 Salted herring; 1 to 1 1/2

-lb each, cleaned & scraped -and soaked in cold water -for 12 hours -=OR=- 4 Canned matjes herring fillet

1 1 1/2" piece fresh horse

-radish root; scraped & -thinly sliced -=OR=- 2 tb Prepared horseradish;

-drained & squeezed dry in -a kitchen towel 1 md Carrot; peeled & thinly

-sliced (3/4 cup) 2 sm Onions; preferably red,

-peeled & thinly sliced -(3/4 cup) 1 1/4" piece ginger root;

-thinly sliced (optional) 2 ts Whole allspice

1 ts Whole yellow mustard seeds

2 lg Bay leaves (or 3 small)

Bring the vinegar, water and sugar to boil in a 1 to 1-1/2 quart enameled or stainless-steed saucepan, stirring constantly until the sugar completely dissolves. Then remove the pan from the heat and let the pickling liquid cool to room temperature. Meanwhile, wash the herring in cold running water and cut them into 1" thick pices. Arrange a thin layer of onions in a 1-quart glass jar (a Mason jar, if possible) equipped with a tightly fitting cover. Top with a few slices of herring, carrots, giner root and horse-radish and scatter with allspice, mustard seeds and bay leaf. Repeat until all of the ingredients have been used, making 3 or 4 layers. Pour the cool pickling liquid into the jar; it should just cover the contents. Close the jar securely and refrigerate it for 2 or 3 days. Serve as an appetizer or as part of the sm”rg†sbord.