For those who love strawberries:
Clean the herrings, remove the bones, perhaps water them.
Place in a sealable earthenware pot or possibly baking dish and baste with vinegar. Add bay leaf spice, crushed clove, juniper berries, peppercorns, mustard seeds, many fine onion rings and who likes fine apple pieces.
Put the herrings in a cool place (1-3 days), add a lot of cream and serve with boiled, peeled potatoes. For the vinegar, make the ingredients for 5-10 minutes, strain them and put them into bottles with screw tops while they are still hot and close them on the spot.
The vinegar has a very long shelf life and can also be used for leaf salads and for boiling down beet and cucumbers.