Vinegar and Olive Oil Marinated Anchovies

Ingredients

• 4 kg Fresh anchovies (Wash, remove the heads, gently open under water, and pull out the black vein)
• Salt (Used to sprinkle over the anchovies, then add more to taste; estimated amount is about 80 g)
• Vinegar (Enough to completely cover the anchovies; estimated amount is about 1 L)
• Garlic (Sliced; quantity unspecified in the source, estimated at about 30 g)
• Dried oregano (A pinch or amount to taste; estimated at about 5 g)
• Cumin seeds (Amount to taste; estimated at about 5 g)
• Crushed red pepper or chili (Amount to taste; estimated at about 3 g)
• Bay leaves (A few leaves; estimated at about 2 g)
• Olive oil or vegetable oil (Enough to completely cover the anchovies inside the jar; the recipe author prefers olive oil, with an estimated amount of about 500 g)

Steps

1. 1

   Wash the anchovies thoroughly. Remove the heads, then gently open the fish under water and pull out the black vein.

2. 2

   Place the cleaned anchovies in a tray and sprinkle them with a little salt.

3. 3

   Pour the vinegar over the anchovies until they are completely covered. Set them aside for 3 hours; the vinegar will turn them white and give them a texture that appears cooked.

4. 4

   Drain the anchovies after 3 hours.

5. 5

   Add the sliced garlic to the anchovies.

6. 6

   Add the oregano, cumin seeds, crushed red pepper or chili, and bay leaves.

7. 7

   Sprinkle with more salt to taste, then gently toss the anchovies so the seasonings are distributed without breaking them apart.

8. 8

   Transfer the seasoned anchovies to a thoroughly sterilized glass jar, packing them tightly.

9. 9

   Pour the olive oil or vegetable oil into the jar until the anchovies are completely covered.

10. 10

    Seal the jar tightly and leave it for 24 hours before serving.

11. 11

    After 24 hours, serve the anchovies with pizza or pasta, or in sandwiches.

Notes

The original recipe specifies leaving the jar for 24 hours but does not state a storage temperature or shelf life. Since these are homemade preserved fish, it is preferable to refrigerate the jar after preparation, ensure the anchovies remain covered with oil, and use clean utensils when serving. This method is not a substitute for safe canning guidelines; do not store the jar at room temperature for extended periods.

Nutrition per serving

• Appetizers
• Preserves
• Fish
• Mediterranean
• No-cook
• With pizza
• With pasta
• With sandwiches