Michigan State University Extension
Preserving Food Safely - 01600592
10/13/97

ROLLMOPS

    10 lb. cured herring                                   


    Prepared mustard                                       


    Dill pickles, one piece for each fillet                


    1 quart vinegar (5% acidity)                           


    1/2 lb. onions, sliced                                 


    2 tablespoons sugar                                    


    1/4 cup bay leaves                                     


    2 1/2 tablespoons mustard seed                         


    2 1/2 tablespoons whole cloves                         


    3 tablespoons whole black pepper                       


    3 tablespoons cracked ginger                           


    3 tablespoons cracked cinnamon                         

    Cut  cured  herring  into  two  fillets,  removing  the

backbone.
  Spread  each  fillet with  mustard.   Roll  each

fillet
 around  a dill pickle and fasten with  a  toothpick.

Pack
the rolls on end in a crock.                           

    Mix together vinegar,  sliced onions, sugar and spices.

Simmer,
 do not boil,  sauce for 45 minutes.  Strain out the

spices
 and  onions  to pack among the layers  of  rollmops.

Cool
the sauce and pour over fish to cover.   Allow to stand

2
to 3 days in refrigerator before using.   Rollmops  should

keep
for several months.                                    

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