Name: Pickled anchovies
Prep time: 74 h
Cook time: 2 min
Yield: 10
Cuisine: cuisine
Ingredients: 500 g of fresh anchovies; 500 ml white wine vinegar; 200 ml water; 1 teaspoon of salt; 1 liter of cold or ice water; 4 cloves of garlic; 100 ml of virgin olive oil; a bunch of parsley

That we are already in June and we have here the summer waiting. And to me the summer sounds good to me, and it smells better to me, it smells like snacks facing the sea, to fresh beers and white wines. And fruits and juices too. To rice already anchovies; pickled, of course. I never had. And they have come out ... to repeat a thousand times.

Of course, since you buy the anchovies until you can eat them, they pass 3 or 4 days, so if you dare, take it with time. Then it compensates, because they last up to 15 days in the fridge.

Pickled anchovies

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Homemade pickled anchovies with thermomix, a classic of our Mediterranean cuisine available to everyone.

Ana Valdes

Kitchen: cuisine
Recipe type: snacks
Calories: 50
Rations: 10

Preparation time: 74H
Cooking time: 2M
Total time: 74:2 p.m.

Ingredients

500 g of fresh anchovies
500 ml white wine vinegar
200 ml water
1 teaspoon of salt
1 liter of cold or ice water
4 cloves of garlic
100 ml of virgin olive oil
a bunch of parsley

Preparation

We clean the anchovies, removing the head, guts, spine and tail (you can tell the fishmonger to clean them for you). We separate the two halves. We place them in a deep and flat container.
We fill the container with cold water from the fridge or ice water, so that they are completely submerged. We will leave them 2 hours in this water, that we will change every 15 / 20 minutes.
We drain the water completely and put them stretched out in a flat container, freeze the anchovies for at least 2 days, to avoid anisakis.
We let them defrost in the fridge.
When they are defrosted, we put the vinegar, the 200 ml of water and the salt in the thermomix glass. We mix 15 seconds at speed 4.
We pour the mixture over the anchovies, so that they are totally submerged in it.
We put the covered container in the fridge for at least 24 hours.
Over time, we completely drain them. Put the peeled garlic and the parsley leaves in the glass (discard the stems). We sting 5 seconds at speed 6.
We put the stretched anchovies in their final container. We put a layer of anchovies, sprinkle the minced garlic and parsley over them and water with a generous jet of oil. We have a second layer and repeat the operation.
At the end they should be totally submerged in olive oil. We put in the refrigerator covered for, at least, 2 hours and we take them out 15 minutes before to consume so that the oil is liquefied again.

Notes

They can be stored for 15 days covered in the refrigerator. But to do this they must be submerged in the oil. [br]The freezing process is important for its subsequent conservation and to avoid possible anisakis in raw fish.