Pickled Herring

• 3 whole salt herrings
• 2 large onions, sliced
• 1 cup vinegar
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Soak herrings in cold water for at least 24 hours. Change water every 8 hours or oftener. Save the milch from herrings. Skin, remove bones and cut each herring into 4 pieces. Arrange onions in a bed on a deep platter. Arrange herring on top of onions. Boil vinegar and cool. Rub milch through fine sieve, mix with vinegar and sugar and pour over the herring. Serve with whole boiled potatoes.