4 good-sized herrings
3 red onions
30 whole allspice and white peppercorns
4 bay leaves
1 1/4 cups vinegar
1 1/4 cups sugar
2 1/2 cups water
1. Soak the fish overnight in cold water or equal portions of water and milk. The liquid can be changed occasionally.
2. Prepare the marinade; boil up all the ingredients and leave to cool at room temperature.
3. Remove the gut and inside belly membrane with, for instance, kitchen scissors. Rinse well and dry with paper towels. Cut up into shortish sections.
4. Peel the onions and carrots and cut into rings.
5. Fill a suitable glass jar with alternate layers of fish slices, onions and carrots, and the spices. Pour over the liquid.
6. Cover the jar and store in a cool place for at least two days. The herrings will keep for a couple of weeks in a cool place, but they are at their best after 4-5 days.