Pickled Sardines
Pickled sardines are a cherished dish in Mediterranean and Asian cuisines, offering a balance of acidity, spice, and the natural brininess of fresh sardines. This pickling method has been used for centuries to preserve fish while enhancing its flavor. Often enjoyed as tapas, a topping for salads, or as a complement to crusty bread, pickled sardines bring a burst of umami to any meal. A pro tip: For a milder taste, briefly rinse the sardines in cold water before pickling!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the sardines under cold running water. Remove their heads and guts.
2
In a glass dish, layer the cleaned sardines and sprinkle generously with salt. Allow them to sit for 1 hour to draw out excess moisture.
3
In a saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar and salt have completely dissolved.
4
Carefully arrange the salted sardines into a clean glass jar, layering them with garlic cloves, black peppercorns, bay leaves, lemon slices, and red chili flakes.
5
Pour the warm pickling liquid (brine) over the sardines, making sure they are fully submerged. If necessary, gently press them down to ensure they are covered.
6
Allow the mixture to cool to room temperature. Seal the jar tightly and refrigerate for at least 24 hours before serving. This allows the flavors to meld and the sardines to properly pickle.
7
The pickled sardines will continue to develop a richer and more complex flavor over time. They can be stored in the refrigerator for up to one month.
