Pickled Anchovies Like Appetitsild
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g anchovies, whole, frozen
- 4 teaspoons, heaped sea salt, coarse
- 2 teaspoons, leveled sugar
- 1 teaspoon, heaped mustard flour
- 2 tablespoon apple cider vinegar
- 8 peppercorns
- 4 carnation (s)
- 2 teaspoons coriander, whole
- 2 bay leaves
Also:
- 1 onion (s)
- some vinegar
- some oil
Print Recipe
Pin Recipe Instructions
- Defrost the anchovies, rinse with cold water. Coarsely crush the spices in a mortar, mix with salt, sugar and mustard flour.
- Place the anchovies close together in a closable container (in which an upside-down saucer would fit as a weight). Sprinkle each layer with the spice mixture, sprinkle with a few sprinkles of apple cider vinegar and weigh down with the upturned saucer. Seal, place in the refrigerator for 3 - 6 days and let ripen.
- After a couple of hours, a brine will form in the container. In the next few days you should make sure that the anchovies are always covered with the brine.
- After 3 - 6 days, the anchovies are naturally ripened and fermented and are ready to be eaten.
- Fillet the anchovies - it`s very easy and without a knife. Put on disposable gloves, snap off the head of the anchovy with your fingers, scrape out the belly flap and the intestines with your index finger, unfold the fish, flatten it slightly and remove the backbone.
- Briefly rinse the filleted anchovies in a colander with cold water to rinse out any bitter intestinal residues.
- Cut an onion into rings, pour over the anchovies, season with oil and vinegar, serve.
- Jacket potatoes or mashed potatoes go well with it.
- The pickled anchovies (Kiel`ka solona) are a popular traditional dinner in Ukraine.
- Note: Mustard flour is important here for preservation. If you can`t find mustard flour, you can alternatively grind the mustard seeds in the coffee grinder or simply use the whipped salt instead of coarse sea salt and mustard flour.
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