John Myers
Ingredients for 4 servings:
- 400 ml white wine vinegar
- 300 ml water
- 30 g salt
- 50 g raw cane sugar
- 1 tbsp mustard seeds, coarsely ground
- 2 bay leaves
- 1 tsp white pepper, freshly ground
- some lemon juice
- 1 tsp juniper berries
- 1 chili pepper(s)
- some dill, dried
- 5 allspice berries
- 5 cloves
- 2 m.-sized onion(s)
- 4 gherkins
- 2 herring(s)
Instructions
Working time approx. 20 minutes; Rest period approx. 4 days; Cooking/baking time approx. 10 minutes; Total time approx. 4 days 30 minutes
Wash the herring and pat dry. Cut open the belly side of the herring, place it on its belly, and press it flat. Turn the herring over and remove the central bone. Remove any other palpable bones, wash and dry them again. Mix the sugar with the salt and spices and pour over the vinegar and water. Add a little lemon juice. Peel the onions, halve them, and slice them very thinly. Mix everything together. Bring the marinade to a boil briefly and simmer on low heat for 10 minutes. Remove from the heat and let cool completely. Cut the herring lengthwise and place it on its back. Top each herring half with two gherkin halves and a few onion rings from the marinade, and roll it up. Secure with a toothpick and place the rollmops in the marinade in a tightly sealable container. The rollmops must be completely covered with the marinade. Close the container and let it rest in the refrigerator for 4 days.
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