The brine additionally consists of water, white vinegar, and salt;[1] it may also contain sugar or other sweetening agents, onion rings, peppercorns and mustard seeds.

[1] Pickled herring has been a staple in Northern Europe since medieval times, being a way to store and transport fish, especially necessary in meatless periods like Lent.

Rollmops grew popular throughout Germany during the Biedermeier period of the early 19th century and were known as a particular specialty of Berlin, like the similar pickled herring dish Bismarckhering.

A crucial factor in their popularity was the development of the long-range railway network, which allowed the transport of herring from the North and Baltic seas to the interior.

In pubs in Old Berlin, it was common to have high-rising glass display cases known as Hungerturm (meaning "hunger tower") on the bar to present ready-to-eat dishes like lard bread, salt eggs, meatballs, mettwurst, and of course rollmops.