1    Keg holland herring

-FOR EACH WIDE MOUTH JAR (QUA –
2 c Spanish onions coarsely cut
Divided
1/2 ts Mustard seed
1/2 ts Whole black peppercorns
1/4 ts Salt
1/2 Half bay leaf
White pepper

Drain brine from keg and clean herring cutting off tail and head if
necessary. Soak in refrigerator for at least 24 hours in about 3 gallons of
water, soak longer and change water 5-6 times if herring are packed in
salty brine. This will vary because of varieties of herring – salt,
schmaltz, matjes and bismark – and they vary as to saltiness and firmness.
To bone herring, take a sharp, pointed knife and slit along the backbone,
starting with the head end on your left hand side, grasped firmly by your
left hand, and traveling the knife across the spine, going about an inch
down toward the bone until you come to the tail end. Bend the tail sharply
to break it, then reverse the fish and move back along the spine, loosening
flesh from bone with index finger and thumb. Roll slivers of fillet around
pieces of dill pickle and fasten with a toothpick, you can make these large
or smaller, for appetizers. In each jar, place 1 cup onions, the mustard
seed, peppercorns, salt and bay leaf. Pack in rolmops, the remaining 1 cup
onions, then fill empty spaces around herring with mixture of 1/2 water,
1/2 vinegar. Place lid on jar and shake from side to side to get rid of air
bubbles. Remove lid and add more water and vinegar mixture to fill
completelt. Cover again and refrigerate for 10 days. Rolmops must be eaten
within 4 weeks, or they get soft.