Pickled Herrings

• 12 herrings
• 3 oz. coarse salt
• 1½ pints water

Clean and bone the herrings and put into a brine made from the salt and water. Leave for 2 hours, then drain. Cut the onions into thin rings and roll up the herrings, skin side outwards, with a few onion rings inside each. Pack herrings into a wide-necked jar together with chillis and bay leaves, and pour over the spiced vinegar. Seal and leave for at least 5–6 days before using.