8 herrings
2 oz (50 g) 1/4 cup sea salt
575 ml (1 pt) 2 1/2 cups cold water
575 ml (1 pt) 2 1/2 cups white wine vinegar
15 ml (1 tbls) mixed pickling spice
1 tsp (5 ml) fennel seeds
1 piece dried fennel stalk about
8 cm (3 in) long
45 ml (3 tbls) chopped fresh fennel
2 oz (50 g) 1/4 cup sea salt
575 ml (1 pt) 2 1/2 cups cold water
575 ml (1 pt) 2 1/2 cups white wine vinegar
15 ml (1 tbls) mixed pickling spice
1 tsp (5 ml) fennel seeds
1 piece dried fennel stalk about
8 cm (3 in) long
45 ml (3 tbls) chopped fresh fennel
method
1. Slit the herrings, clean them, remove the backbones and lay the fish flat.
2. Dissolve the salt in the water and pour the brine into a flat dish.
3. Lay the herrings in the brine, cut side down, and leave them for 2 hours.
4. Put the vinegar, pickling spice and fennel stalk and seeds into a saucepan.
5. Bring them gently to the boil.
6. Remove them from the heat and leave them until the herrings are ready.
7. Halve and thinly slice the onion.
8. Lift the herrings from the brine and at the head end put 5 ml (1 tsp) chopped fennel and a little of the onion.
9. Roll up the herrings, starting from the head end, and secure them with cocktail sticks (picks).
10. Pack the herrings into a wide-necked jar with any remaining fennel and onion.
11. Strain the spiced vinegar over them making sure the fish are completely submerged. Cover tightly.
12. Leave the herrings for not less than two days in a cool place before opening.
13. Eat within 6 weeks.
2. Dissolve the salt in the water and pour the brine into a flat dish.
3. Lay the herrings in the brine, cut side down, and leave them for 2 hours.
4. Put the vinegar, pickling spice and fennel stalk and seeds into a saucepan.
5. Bring them gently to the boil.
6. Remove them from the heat and leave them until the herrings are ready.
7. Halve and thinly slice the onion.
8. Lift the herrings from the brine and at the head end put 5 ml (1 tsp) chopped fennel and a little of the onion.
9. Roll up the herrings, starting from the head end, and secure them with cocktail sticks (picks).
10. Pack the herrings into a wide-necked jar with any remaining fennel and onion.
11. Strain the spiced vinegar over them making sure the fish are completely submerged. Cover tightly.
12. Leave the herrings for not less than two days in a cool place before opening.
13. Eat within 6 weeks.
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