2 herrings
1/2 c. vinegar
1 c. water
2 bay leaves
1 tsp. pickling salt
1 sm. onion
2 tbsp. sugar
1 tbsp. oil

Clean herrings and chop off heads and tails. Soak in cold water changing water 3 to 4 times for several hours or overnight. Combine ingredients for brine and bring to a boil. Cool. Drain herrings and cover with sliced onions. Cover with cold brine. Store in closed container in refrigerator. Ready for eating in 48 hours. Yield: 1 quart.