|Herrings/6 herrings in brine||6 , filleted|
|Lemon||1 , thinly sliced|
|Onion||1 Medium, cut in rings|
|Vinegar||1 3⁄4 Cup (28 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Salt||1 Tablespoon (Omit Salt If Using Herring In Brine)|
If using whole herring in brine, soak in cold water for 24 hours.
Remove the heads and tails and fillet the herring.
Roll each fillet around 1 gherkin.
Place the rolls in a clean glass jar or crock.
Arrange the lemon slices, onion rings and bay leaves between the rolls.
Combine the vinegar, water and salt in a saucepan, and bring to the boiling point.
Remove from the heat and cool.
Pour the cooled mixture over the herring rolls and cover the jar.
Let stand in the refrigerator 1 week before serving.
The rollmops will keep 3 to 4 weeks in the refrigerator.