Boil together the water, sugar, vinegar, and spices just until the sugar melts.

Cool the mixture in the fridge until cold.

Chop the carrot and red onion into small pieces.

Finely chop the dill.

Rinse the herring and cut it into bite-sized pieces.

Once the pickling liquid is cool, begin layering the fish, vegetables, and dill in clean jars.

Create thin layers, similar to making lasagna, alternating between fish, vegetables, and dill.

Once the jar is full, pour in the pickling liquid, including the whole spices.

Ensure the spices are sitting in the jar with the fish.

Place the jars in the fridge and let infuse for at least 48 hours before serving.