Substances
Recent anchovies, 1 ok
Coarse salt, 250 g
Oil, 250 g
Garlic, 3 cloves
floor chili, 1 tablespoon
Peppercorns, 1 tablespoon
Bay leaves, 3
White vinegar, 3 tablespoons
Preparation
– Clear the anchovies by opening them and eradicating the viscera.
– Wash the anchovies in loads of water after which dry nicely.
– Place them in layers in a glass or earthenware container, alternating the salt.
– Go away the anchovies to macerate for every week.
– Take away them from the salt, put them in a bowl with the vinegar and ½ l of water.
– Go away them for about 10 minutes and take away.
– Place them on paper to empty them.
– When they’re dry, place them rolled up in a sterilized jar, alternating with the garlic in items, the bottom chili, the peppercorns and the bay leaves.
– Add oil to cowl the anchovies.
– Park the anchovies in oil for seven days earlier than consuming.
