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White Anchovies Pickle
Prep 20min
Total7hr20min
Ingredients11
Servings6
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!
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Ingredients
2 1/2lb fresh white anchovies
2cups water
1cup white vinegar
3tablespoons cooking salt
1cup extra-virgin olive oil
3garlic cloves, crushed
1green pepper, finely sliced
1red pepper, finely sliced
1purple onion, julienned
Freshly ground pepper to taste
1/4cup parsley, finely chopped
Directions
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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.
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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.
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No nutrition information available for this recipe
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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!
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