Pickled anchovies with garlic

Pickled anchovies with garlic

Gavrakia sto xidi
Title in Greek: 
Γαυράκια στο ξύδι
Recipes Categories: 
Pickled anchovies with garlic
Preparation Time: 
25 hours

2 1/4 lb (1kg) fresh anchovies 
4 garlic cloves, thinly sliced
Dried oregano or thyme, for sprinkling
2 cups red wine vinegar
2 cups olive oil

Cooking Time: 
Cooking Directions: 

Pinch the head of a fish between your thumb and forefinger and pull it off—the guts should come away with it. 
Cut off the tail, pinch all along the top edge of the fish, and pull out the backbone-it should come away easily. Repeat with all the remaining fish. Rinse and drain well. 
Arrange the anchovies side by side on the base of a shallow, flat glass or other non-porous dish. 
Sprinkle with a little salt, garlic slices, and oregano or thyme. Make another layer, if necessary, until all the fish are used. 
Carefully pour in enough vinegar to cover the fish. Cover the dish with plastic wrap (cling film) and chill in the refrigerator for 24 hours. 
Drain off the vinegar and remove and discard the garlic. Pour in enough oil to cover the fish. 
They are now ready to serve, but can be stored in the refrigerator up to 15 days. 
This is a perfect meze for ouzo.

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