Greek Marinated Anchovies Recipe

Ingredients

1 kg anchovies 200 g coarse salt 2 cups vinegar Garlic, pepper, and parsley (all optional) Vegetable oil (as needed – approximately 1½ cups)

Instructions

1. Clean the anchovies by cutting off the heads and removing the innards. Wash them well
2. Open the slit from where the innards were removed all the way to the tail without completely splitting the anchovy in two, and remove the backbone.
3. In a wide basin or tray, sprinkle 1/3 of the salt and place 1/2 of the anchovies on top
   
4. Sprinkle another 1/3 of salt and place the remaining half of the anchovies
5. Sprinkle the remaining 1/3 of salt, and leave the anchovies in the salt for one hour.
6. Rinse the anchovies very well to remove the salt and leave them in a colander for a while to drain well.
7. Spread the anchovies again in the tray and pour the vinegar over them.
   
8. Leave the anchovies in the vinegar until they turn white. This takes about an hour, maybe a bit more. During this time, it’s good to stir them gently so they “cook” evenly in the vinegar.
9. Drain the anchovies in a colander, without rinsing
10. Transfer the drained anchovies to an empty bowl, cover with vegetable oil (we avoid olive oil because it solidifies in the refrigerator and loses its golden liquid form).
    
11. Step 10 can optionally be replaced as follows: Layer anchovies alternately with pieces of garlic, pickled red pepper, and parsley (whichever and however much of these you prefer).

Keeps in the refrigerator easily for up to three weeks. (no way!!!) Enjoy your meal!