Drain the herring and pat dry. Fillet the herring and cut fillets into 2-inch strips. In a saucepan bring the water, sugar, vinegar, bay leaves, mustard seeds, and peppercorns to a boil. Remove from the heat and add onions, carrots and ginger slices. Cool completely, then pour over the herring fillets arranged in a non-reactive dish or jar. Cover well and refrigerate overnight or up to 3 days before using.
c.1998, M.S. Milliken & S. Feniger, all rights reserved
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