Pickled herring

Method

Layer the herring fillets in a bowl, sprinkling salt generously between layers. Cover and refrigerate for 12 hours to cure. Rinse the herrings thoroughly under cold water and pat dry, then cut into bite-sized pieces. In a saucepan, heat the vinegar, water and sugar together until the sugar dissolves, then add all spices and onions, simmering for 5 minutes. Allow the brine to cool completely. Pack the herring pieces into sterilised jars with the onions and pickling spices, then pour the cooled brine over until completely submerged. Seal and refrigerate for at least 48 hours before serving, though the flavour improves after 1 week. The pickled herring will keep for up to 3 months refrigerated.