Zest the lemon.

Juice the lemon and finely chop the zest.

Pour the water into a saucepan and add the vinegar.

Add the lemon zest and juice, then add the sugar.

Stir over medium-low heat until the sugar dissolves, then bring to a boil.

Add the spices and bay leaves. Boil for 3 minutes, then remove from heat, cover, and let cool completely.

Cut the herring into pieces.

Peel the onions.

Peel and wash the carrot.

Thinly slice the onions and grate the carrot.

Add the carrot to the saucepan.

Stir, then place half of the onions in a dish.

Arrange half of the herring pieces over the onions. Thaw the parsley at room temperature if using frozen.

Add half of the parsley, then cover with the remaining onions.

Add the rest of the herring and parsley.

Pour the contents of the saucepan over everything.

Cover and refrigerate for 48 hours, stirring after 24 hours.

Stir before serving. It's ready to enjoy!