|Vinegar||1 1⁄2 Cup (24 tbs)|
|Dill||1 Bunch (100 gm), chopped|
Peel the onions and slice them into rings.
In a pot boil the vinegar, salt, peppercorns, and bay leaves.
Set aside to cool.
Wash, clean, fillet, and halve the mackerels.
Cut each piece in half again.
Dry them thoroughly.
Put the fillets into a glass pot.
Cover them with onion rings.
Spread the marinade on top of that.
Let stand for at least 24 hours.