The Hirshon Swedish Glassblower’s Herring – Glasmastarsill

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4 whole pre-soaked salted herrings (“inläggningssill”)
2 peeled carrots, preferably one orange and one yellow
1 red onion
1 leek – the light green and white part of the stalk only, cut into 3” segments, split in 1/2 lengthwise and well-rinsed to remove grit
4 bay leaves
1 piece of peeled fresh horseradish, approx. 2 inches
1 tsp white peppercorns, coarsely ground
1 tsp black peppercorns, coarsely ground
1 tsp allspice berries, coarsely ground
6 cloves
6 thin slices peeled ginger
1 small bunch fresh dill
1 tsp yellow mustard seeds
1 tsp dill seeds
2 tsp kalonji (aka Nigella) seeds, coarsely ground (TFD CHANGE – massively optional, leave it out if you prefer)
1 Chile de Arbol, broken in half and seeds removed (TFD CHANGE – massively optional, leave it out if you prefer)
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BRINE:
1 cup distilled white vinegar (12% acetic acid)
1 cup water
3/4 cup sugar
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1 large glass jar with clamp lid

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Chop the vegetables.
Boil the brine with half of the spices and half of the vegetables.
Let boil for about 3 minutes. Allow to cool, and strain it.
Cut the herring into pieces and layer the herring (skin side against the glass), the remaining vegetables, and spices.
Pour the brine over the top, making sure it covers the herring mixture, and let stand for 4–5 days.