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Heat 100ml olive oil in a large, wide frying pan.
Working in batches, if need be, dip the sardines in the flour, shake off any excess, then fry gently for two to three minutes on each side, until cooked through.
Lift out the fish, drain on kitchen paper, then arrange them side by side in a shallow rectangular dish in which they’ll all fit snugly.
Mix the vinegar, sugar, four tablespoons of olive oil and 100ml cold water in a small pan, and bring to a simmer.
Drop in the finely sliced onion, cook for about five minutes, until the onion is soft and giving, then stir in the sultanas and crushed pink peppercorns.
Spoon the pickle mix evenly all over the sardines, finish with a sprinkling of parsley, then cover and put in the fridge to marinate for at least an hour and up to three or four days.
Serve at room temperature with bread and/or a nice glass of vino.