Cooking time is given without time marinating fish. Since the marinade is cooked and needs to cool to room temperature, let's start with that. Put to boil water. While water boils, cut carrot and onion half-rings.

When the water is boiling, put in a pan the sugar, salt, spices and carrots. Let the sauce to boil on low heat for 5 minutes. After the time expires, turn off the heat and cool the marinade to room temperature.

While the marinade cools, clean the mackerel: cut off head and fins, tails. Gutting and rinse the bellies under running water.

Cut the fish into pieces about 2 cm

The cooled marinade to pour in a deep bowl, add the vegetable oil and Apple cider vinegar. Carrots and Bay leaf with a slotted spoon to remove to a separate bowl. About Apple cider vinegar: my package it was written that before use it should be diluted 1:1 with water. This is done to regulate the concentration of vinegar, if this is not taken into account in the marinade can fall a white precipitate in the form of flakes. I tried to breed and not be diluted with water or vinegar - in the first case, the sediment was not, and in the second he appeared, but to get out of the situation you can just rinse under running water fish and onions and carrots - the taste does not change. So I suggest for aesthetics before adding Apple cider vinegar diluted with cold boiled water, i.e. 2 tbsp. water 2 tbsp. vinegar.

Put pieces of fish, proslaivaet carrots, Bay leaf and onion in a glass jar. Pour the marinade in a jar that he'd covered all the fish and spices. Cover with a lid and put into the fridge for 24 hours.

The fish is ready, you can serve with pickled onions and carrots! Carrot is soft with a pleasant taste of saltiness, well, pickled onions needs no advertising!