Ingredients
2kg/4lb salt herrings
3 large onions, chopped
1 tbsp mixed herbs
1 tbsp rosemary
1 tbsp sweet paprika
1 tbsp crushed chillies
dill
black and white peppercorns
6-8 cloves
45g/3 tbsp allspice
1L/2pt good quality malt vinegar
625g/1¼lb dark brown sugar

Method
1. Cut the herrings in half, taking out the back fin as you go. Soak the fish in cold water for at least 36 hours.
2. Chop the herrings into 2.5-3.8cm/1-1½in pieces and mix well with the chopped onions.
3. Next mix in all the other ingredients except for the vinegar and sugar and leave for 3 hours.
4. Boil the vinegar and sugar in a pan until the sugar has dissolved completely. Place the herring mixture into sterilised pickling jars and pour over the sweetened vinegar.
5. Leave for four days, turning each jar upside down once daily to ensure that the vinegar penetrates all the fish. The herrings can be eaten after four days, but improve in flavour if left for longer.