Anchovies in vinegar

Anchovies in vinegar


3 cups olive oil

1 kilo anchovies

2 cups vinegar

1 tablespoon table salt


Wash the anchovies and remove the intestines and the heads. Salt and place in a bowl. Add vinegar, cover with a dish and let stand for 4 hours. Strain off the vinegar, slice lengthwise with a knife and remove the central bone. Immerse filets in vinegar again and let them stand for another 2 hours, until they turn white. Next, remove from vinegar and place in a glass jar. Cover with olive oil and store in a cool place or in the refrigerator up to 5 – 6 months.