Pickled Holland Herring

• 1 herring Keg holland
• 2 cups spanish onions coarsely cut
• 1/2 teaspoon mustard seed
• 1/2 teaspoon whole black peppercorns
• 1/4 teaspoon salt
• 3/8 bay leaf
• white pepper

1. 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.
2. 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.
3. Roll slivers of fillet around pieces of dill pickle and fasten with a toothpick, you can make these large or smaller, for appetizers.
4. In each jar, place 1 cup onions, the mustard seed, peppercorns, salt and bay leaf.
5. Pack in rolm

holland, onions, whole black peppercorns, salt, bay leaf, white pepper

Taken from www.yummly.com/recipe/Pickled-Holland-Herring-1669103 (may not work)