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, rinse the anchovies in cold water before pickling!
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Elkészítési Lépések
1
Rinse the anchovies thoroughly under cold water and remove the heads and guts.
2
Layer the cleaned anchovies in a glass dish, sprinkling them with salt. Let them sit for 1 hour to draw out moisture.
3
In a saucepan, combine the vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
4
Place the salted anchovies into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, lemon slices, and red chili flakes.
5
Pour the hot pickling liquid over the anchovies, ensuring they are fully submerged.
6
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
7
The pickled anchovies will develop a richer flavor over time and can be stored in the refrigerator for up to one month.
