Pickled Herring

• 1 2-pound herring
• 2 cups cider vinegar
• 1

If using salt herring, soak it overnight in milk or buttermilk to cover. The next day, rinse and pat it dry. Cut off the head and remove the fins. Slice the herring down the belly and open it flat. Remove the backbone, and cut the fish on the diagonal into 1-inch slices.

In a saucepan bring the