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.