Wash the anchovies, remove the innards and the backbone.

Lay out the fish in a sieve and put plenty of coarse salt on top. If ther's a lot of fish, layer them out placing salt between the layers.

Let the salted anchovies stand for about 3 hours till  they let out all their liquids.

Rinse the fish and put in a container. Add as much vinegar as needed to cover them.

Leave the anchovies in the vinegar for about 12 hours, preferably in the fridge.

When the 12 hours have passed, put them in another container, cover with oil and add the herbs

You can serve it the next day, in order to have enough time to absorb the flavours of the herbs.