Pickled Anchovies
Pickled anchovies are a classic Mediterranean delicacy, often served as tapas in Spain or as an antipasto in Italy. This preservation method has been used for centuries to enhance the delicate flavor of anchovies while making them last longer. The combination of vinegar, salt, and aromatic spices balances the natural brininess of the fish. Whether enjoyed on toasted bread, in salads, or as part of a seafood platter, pickled anchovies bring a burst of umami to any dish. A pro tip: For a milder flavor, briefly rinse the anchovies in cold water before pickling – this helps to reduce the saltiness.
Ingredients for this recipe
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Preparation Steps
1
Rinse the anchovies thoroughly under cold water, removing the heads and guts.
2
Arrange the cleaned anchovies in a glass dish, sprinkling each layer with salt. Let them sit for 1 hour to draw out excess moisture.
3
In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt have fully dissolved.
4
Transfer the salted anchovies into a clean glass jar. Layer them with the garlic cloves, black peppercorns, bay leaves, lemon slices, and red chili flakes.
5
Pour the hot brine over the anchovies, ensuring they are completely submerged.
6
Allow the mixture to cool to room temperature, then seal the jar and refrigerate for at least 24 hours before serving.
7
The pickled anchovies will develop a richer, more complex flavor over time. They can be stored in the refrigerator for up to one month.
