I don’t fry or bake. The fish store told how to deliciously pickle capelin

Instructions:

Prepare the Capelin:
Rinse the capelin under cold water and pat dry with paper towels. If they are large, you can cut them into smaller pieces if desired.
Make the Pickling Liquid:
In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, bay leaf, garlic, and sliced onion. Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool slightly.
Assemble the Pickled Capelin:
Place the capelin in a clean glass jar or a container suitable for pickling. If using fresh dill, you can layer some dill between the layers of capelin.
Pour the Pickling Liquid:
Pour the slightly cooled pickling liquid over the capelin, ensuring that the fish is completely covered. You can add more water if needed to cover the fish.
Marinate and Refrigerate:
Let the capelin marinate in the pickling liquid at room temperature for about 1 hour.
Refrigerate:
Once marinated, cover the jar or container tightly with a lid and refrigerate for at least 24 hours before serving. The longer it sits, the more the flavors will develop.
Serve:
Serve the pickled capelin cold as an appetizer or snack. It pairs well with dark rye bread, butter, and thinly sliced onions.
Enjoy!:
Enjoy your homemade pickled capelin!

This pickled capelin will have a tangy and slightly sweet flavor with hints of spices and garlic, making it a delightful treat. Adjust the seasoning to your taste preferences and enjoy experimenting with different herbs and spices if desired!