Pickled herrings

2kg (4lb) herring fillets (skin on)
3 large onions, chopped
1 tblsp mixed herbs
1 tblsp rosemary
1 tblsp sweet paprika
1 tblsp crushed chillies
1 tblsp chopped fresh dill
1 tblsp salt
bay leaves
black and white peppercorns
6-8 cloves
45g (1½ oz) allspice
1l (2 UK pints, 2½ US pints) malt vinegar
625g (1¼ lb) dark brown sugar
cocktail sticks for skewering

Heat vinegar and sugar in a pan until the sugar has dissolved completely.

Wrap each fillet around a few chopped onions, roll up and use a cocktail stick to skewer together.

Pack the herring rolls into sterilised pickling jars. Divide cloves, bay leaves, peppercorns and dill between the jars.

Mix the remaining ingredients into the sweetened vinegar and pour over the herrings. Seal.

Leave in a cool place for four days, turning each jar upside down once daily to ensure that the vinegar penetrates all the fish.

Can be eaten after four days, but the flavour improves the longer they are stored.