Pickled Herring with Onions and Radishes
Soak the herring in water for at least 12 hours. Rinse thoroughly, remove scales, if necessary, and remove the heads and backbones. Rinse the fillets again and cut into bite-size pieces. Peel the onions and slice into rings. Layer the herring, onions and radishes into 4 small jars, about 250 ml (8 1/2 ounces) in size. Evenly distribute the peppercorns into the jars.
Boil the white wine vinegar with 250 ml (approximately 1 cup) of water, the sugar and salt.
Allow the vinegar mixture to cool slightly, then pour into the jars. Screw the lids on tightly and refrigerate for at least 2 days.