Homemade Anchovies In Vinegar

1. 1

   Place the anchovies in cold water and ice to release the blood. Freeze for 24 hours to kill any bacteria.

2. 2

   Defrost the anchovies and place skin-side down on a baking sheet. Add plenty of salt and cover with the vinegar and water solution in a one to four ratio. Refrigerate overnight.

3. 3

   Remove the anchovies from the refrigerator and drain. Place the anchovies in a resealable container. Coat with garlic, olive oil, and parsley.

4. 4

   Place in the refrigerator for 2 hours. Remove and serve with French fries.

No additional tips available.