Pickled Anchovies
Greg Dunmore
This classic preparation transforms fresh anchovies into something bright, delicate, and deeply flavorful. The technique works equally well with other small fish, such as sardines and herring.
The recipe unfolds in three simple stages—brining, pickling, and marinating. While it may look like a lengthy process, each step is straightforward and requires very little hands-on time.
Ingredients
- 1 quart water
- 1 shallot, roughly sliced
- 1 lemon, cut in half
- ¼ cup sugar
- ¼ cup salt
- 1 pound anchovies, filleted and boned
-
1 cup Iio Jozo Purple Sweet Potato Vinegar
- 1 cup water
- ¼ cup sugar
-
½ tablespoon pink peppercorns (wrapped in Sarashi cheesecloth)
- ½ cup shallots, roughly sliced
- Salt to taste
- Extra virgin olive oil
- 1 lemon, sliced thin
For the brine:
For the pickling mixture:
For the marinade:
Directions
For the brine:
- Arrange the anchovy fillets in a single layer in a non-reactive baking dish.
- Combine the water, sliced shallot, lemon halves, sugar, and salt. Stir well, giving the lemons a gentle squeeze to release their juice.
- Pour the brine over the anchovies and let sit for 2 hours.
- Remove the fillets, pat dry, and reserve.
For the pickling mixture:
- In a bowl, combine the vinegar, water, sugar, peppercorns, and remaining shallots. Season with salt to taste.
- Add the anchovies and let pickle for 1 hour.
- Remove the anchovies and shallots and allow them to air-dry for 30 minutes.
- Transfer the anchovies to a container.
FOR THE MARINADE:
- Arrange the lemon slices over the fish, then cover completely with olive oil.
- Cover and refrigerate until ready to serve.