Anchovies in vinegar

  • Anchovies
  • Vinegar
  • Salt
  • Oil
  • garlic
  • Parsley



Clean the anchovies.

Wash them in cold water to remove the blood and freeze them, so they will not have anisakis.

Lay them in a plastic container and freeze them for  48 or 72 hours, it can be longer.

Take them out of the freezer and leave them in the fridge overnight, so the next morning are defrosted.

Lay the anchovies in a container, sprinkle salt and vinegar on top to cover them.

Repeat again, another layer of anchovies, salt and vinegar.

Add vinegar to cover them completely.

Keep them in the fridge, they would be ready for lunch, although you can leave them longer, so they will be tastier. In any case, when you see they are completely white, they are ready to eat.

Drain them and place them on the plate to serve them.

Pour on top very finely chopped garlic and parsley. Finally add extra virgin olive oil.