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Name: Pickled Holland Herring
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 Half bay leaf; 1/4 ts Salt; 1 Keg holland herring; 1/2 ts Mustard seed; 2 c Spanish onions coarsely cut; White pepper; Divided; 1/2 ts Whole black peppercorns

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Pickled Holland Herring

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

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.

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 1 Servings

Calories: 24
Calories from Fat: 8 (33%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 76.2mg		2 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 2.4g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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