Norwegian pickled herring

In a pot, bring to a boil 5% apple cider vinegar (100 ml), erythritol (100 g), water (100 g), allspice (2 pcs), and bay leaf (1 pc). Then remove from heat and let it cool slightly.

In a storage jar, layer: sliced lightly salted herring (420 g), lemon zest (from 1/2 lemon), finely chopped dill (a small bunch), and rings of red onion (1/2 pc).

Pour all with the prepared marinade.

Close the jar with a lid and place it in the refrigerator. It is not recommended to store for more than 5 days.

To extend the shelf life, you can also add lemon juice.