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White Anchovies Pickle

Name: White Anchovies Pickle
Prep time: 20 min
Total time: 7 h 20 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 1/2 lb fresh white anchovies; 2 cups water; 1 cup white vinegar; 3 tablespoons cooking salt; 1 cup extra-virgin olive oil; 3 garlic cloves, crushed; 1 green pepper, finely sliced; 1 red pepper, finely sliced; 1 purple onion, julienned; Freshly ground pepper to taste; 1/4 cup parsley, finely chopped

Prep 20 min
Total 7 hr 20 min
Ingredients 11
Servings 6

Martha Salas Everyone in my family says that I'm a glutton. I love eating; for me, it's a great pleasure. That's why I'm always looking for new recipes. When it comes to seafood, I'm always first in line. I'm a lover of seafood and mollusks, but if we're talking about small fish... I like marinated anchovies a lot. They're also very easy to prepare, fresh and light. As appetizers, they're ideal. And if you put them on a small toasted bread, I can't even tell you how delicious they are. Marinated boquerones or anchovies are a sort of cold pickle with an acidic touch that makes them irresistible, provocative and addictive. I learned to make them from my best friend in Venezuela when I was 21. He's from a Spanish family with excellent culinary taste. Come learn with me!

Ingredients

2 1/2 lb fresh white anchovies
2 cups water
1 cup white vinegar
3 tablespoons cooking salt
1 cup extra-virgin olive oil
3 garlic cloves, crushed
1 green pepper, finely sliced
1 red pepper, finely sliced
1 purple onion, julienned
Freshly ground pepper to taste
1/4 cup parsley, finely chopped

Directions

1

Wash the anchovies well, open them carefully with a small knife, clean them with fresh water and remove the spine (the bones).
2

Put the water and vinegar in a deep container. Add the cooking salt and mix well to combine. Layer the open anchovies, making sure they’re submerged in the vinegar mixture. Cover the container and refrigerate for six hours. After six hours, remove from the fridge and with a colander, wash several times with fresh water to eliminate the excess salt that remains on the anchovies.
3

Put the anchovies in a large glass container with a lid. Add the olive oil, crushed garlic, peppers, onion and freshly ground pepper to taste. Cover and refrigerate until you’re ready to eat.
4

If you want, decorate with finely chopped parsley for serving.

If you have a trustworthy fishmonger or butcher, ask them to prepare the anchovies by cleaning and opening them up.
The vinegar should be light; it can be white wine or apple cider vinegar if you want.

No nutrition information available for this recipe

Martha Salas Everyone in my family says that I'm a glutton. I love eating; for me, it's a great pleasure. That's why I'm always looking for new recipes. When it comes to seafood, I'm always first in line. I'm a lover of seafood and mollusks, but if we're talking about small fish... I like marinated anchovies a lot. They're also very easy to prepare, fresh and light. As appetizers, they're ideal. And if you put them on a small toasted bread, I can't even tell you how delicious they are. Marinated boquerones or anchovies are a sort of cold pickle with an acidic touch that makes them irresistible, provocative and addictive. I learned to make them from my best friend in Venezuela when I was 21. He's from a Spanish family with excellent culinary taste. Come learn with me!