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.

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