Boquerones in vinegar

• Anchovies 600 gr.
• Vinegar 60ml.
• 3 cloves of garlic
• Olive oil
• Parsley
• Salt

Difficulty : Easy

• Total time : 20 mins.
• Elaboration 20 min.

1. Clean the anchovies and soak in cold water for 2 hours.
2. In a jar or large bowl, pour 2/3 water and 1/3 vinegar with the anchovies.
3. Leave to rest for 3 hours.
4. To avoid the risk of anisaki it can be frozen for 48 hours.
5. Remove the anchovies from the freezer.
6. Cut the garlic cloves into small pieces.
7. Cut the parsley.
8. Mix in a bowl with 4 spoonfuls of olive oil and 2 spoonfuls of vinegar.
9. Arrange the anchovies on a plate and pour the preparation on top.

Recommendation: The anchovies can last a week in the refrigerator, cover with olive oil in a jar.