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How to make anchovies in vinegar

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The pickled anchovies They are one of the most traditional and demanded tapas of Spanish cuisine. The anchovies are part of the so-called blue fish and has multiple benefits for our body, among which its high content in Omega-3 fatty acids, vitamins of group B, A and D. Making them at home is much simpler than it seems, you just have to gather all the ingredients and follow the instructions that we show you in step by step. Keep reading this recipe and discover how to make anchovies in vinegar.

More than 2 hours Low difficulty Ingredients:
  • 1 kg of fresh anchovies
  • 300 ml white vinegar
  • 3-4 cloves of garlic
  • 100 ml of water
  • Salt to taste
  • Extra virgin olive oil
  • Parsley
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The first thing we must do to prepare our anchovies in vinegar is clean the anchovies. To do this, in many fishmongers you can ask to have your fish served clean. It is very important that you remove both the spines and the viscera to prevent them from altering the final taste.

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Once clean, we can start preparing the maceration of the pickled anchovies. To do this, you have two options, either mix the vinegar with the water and get a softer marinade, or use only vinegar. The difference is in the amount of acid, because when reduced the anchovies will be somewhat softer while if you opt for the option of only vinegar they may harden slightly.

3

If you prefer the reduced version, mix the white vinegar with water and salt to taste. If you opt for the vinegar only option, mix it only with salt. Take another container with enough capacity to place all the anchovies and pour the liquid mixture (or just the vinegar). Done this, let's put the anchovies open and skin down inside that same container.

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It is very important that the anchovies remain completely covered by macerated of vinegar, water and salt, so you should add more if it is not. Now cover the container and reserve it in the refrigerator for two hours in case you mixed the vinegar with water or 30 minutes if you only used vinegar. After the time, check that the fish meat has turned white. If so, they are ready to continue with the recipe for anchovies in vinegar.

5

Remove them from the refrigerator and take another container just as large. What you should do now is to place the anchovies in vinegar in that new container without almost draining them, by layers and the skin down. That is, we create a layer of anchovies all placed vertically, for example, and the we cover with olive oil. Then, we make a second layer, but this time we put the anchovies horizontally and cover again with oil. We must continue inserting the positions until we finish placing all the anchovies and add oil in each of them.

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With the pickled anchovies covered in oil, we can leave them again in the fridge 48 hours to rest or freeze and leave them 24 hours. Both processes are correct, the difference is that with freezing, we also favor the prevention of anisakis. After hours, we can serve them with a little finely chopped garlic and parsley. If you have frozen them, you must wait until they are completely defrosted to add the dressing.

Image: lazyblog.net

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