Boquerones en Vinagre (Marinated Anchovies)

Ingredients

• 1 pound fresh anchovies ((454g), cleaned, bones removed, butterflied, and frozen for 7 days (see notes))
• 1 1/4 cups white wine vinegar ((300ml))
• 1/2 cup cold water ((120ml))
• 4 tablespoons extra virgin olive oil
• 3 garlic cloves, (minced)
• 1 tablespoon chopped fresh parsley
• Flaky sea salt, (to taste)

Steps

1. 1

   Defrost the anchovies. Remove the anchovies from the freezer and let them defrost in the fridge the night before or a few hours before you're ready to pickle them.

2. 2

   Pickle the anchovies. Mix the vinegar and water in a measuring cup. Place the anchovies into a glass or ceramic tray and pour in the vinegar mixture, ensuring they are completely submerged. Cover and let them pickle in the refrigerator for at least 4 hours and up to 12 hours. The time will depend on the size of the anchovies and your taste preferences. The longer they pickle, the firmer they become, and the vinegar flavor becomes stronger.

3. 3

   Marinate the anchovies. Remove the anchovies from the fridge, drain the vinegar, and rinse them a few times under cold water to stop the pickling process. Pat the fish dry. Return the anchovies to the cleaned-out tray. Whisk together the minced garlic, parsley, and olive oil in a small bowl. Pour the olive oil mixture over the anchovies. Serve them right away, or let them marinate in the oil in the refrigerator for an hour first.

4. 4

   Finish, serve, and store. When ready to serve, sprinkle the anchovies with flaky sea salt. Eat them as a pincho (small tapa on a toothpick), or serve them on some pan con tomate. Submerged in olive oil and covered tightly, marinated anchovies will keep for up to a week in the refrigerator. You may need to pour extra olive oil over the anchovies to submerge them.