Ingredients
Makes 3 small jars
1 tall Kilner jar
4 herring or mackerel, filleted
60g salt
500ml white wine vinegar
12 allspice berries
12 black peppercorns
4 bay leaves
150g caster sugar
1 tbsp mustard seeds
1 thinly sliced small onion
Method
Dry each fillet with kitchen roll and place them in a Tupperware. Dissolve the salt in 500ml cold water and pour over the fish and leave for 2-3 hours.
To make the pickling mixture, in a saucepan place white wine vinegar, allspice berries, peppercorns, bay leaves, sugar, mustard seeds, and the onion. I also add a pinch of general pickling spices. Bring to the boil and simmer for a few minutes, then leave to cool. When the fillets are ready to come out of the brine dry them carefully with kitchen roll. Roll up each one, skin side out, from tail to head; and pack them into your container tightly so they stay rolled. Then pour over the pickling marinade, ensuring you have bay, onion and spices in the jar with the fish and liquid, then seal the jar. Store in the fridge for at least 3 days before eating.
