Preparation:
Clean and soak herring in cold water 24 hours, changing water 2 or 3 times. Split, remove backbone and flatten. Do not remove skin. Spread a little prepared mustard and pepper on the inside of each fillet. Add several onion rings and a pickle. Roll each herring around the pickle. Pierce toothpick through each roll. Place rollmops in a glass jar or stone crock. Combine vinegar, spices and sugar in a saucepan. Bring to a boil. Remove from heat and cool. Pour over rollmops. Cover jar tightly and place in refrigerator. Allow to stand 48 hours before serving. |
