Pickled Sardines Recipe
Do you want to enjoy a spectacular dish and that lasts well for a while? Pickled sardines fit perfectly with this description! They are very good and you can consume them later thanks to the marinade, a method of conservation based on vinegar and, of course, Extra Virgin Olive Oil.
Discover in this article, the recipe for pickled sardines. A classic, which never fails.
Why a recipe for pickled sardines?
The great advantage of this recipe is that, in addition to a spectacular flavor, full of aromatic nuances, you can spend some time in the fridge or much more if they are packaged in preserves.
Pickle is an excellent traditional method for Preserve foods based on oil and vinegar. It is valid for meat and fish, being the sardines a classic within the pickled one. In fact, it is easy to find them already canned with this formula in any supermarket, but what we propose here is that you make them at home with quality ingredients. You will notice the difference!
For this, it is highly recommended use some good sardines. Its season covers from May to October, although it is easy to see them at the fish market at any time of the year. The meat and flavor of this blue fish goes like a glove to the aromatic richness of the marinade, which will offer nuances of thyme, rosemary and laurel and a powerful flavor thanks to oil, wine and vinegar.
A much better flavor if you also use our Beloleum oil! Since it will be mixed with other products, we recommend that you use mild varieties, such as IMPLERT or the Arbequina, so that they do not take over the whole and enjoy all the aromatic richness of this recipe. You can also opt for our mixture of both, the Coupage Selection, a balanced combination that enhances the qualities of the two types of olive.
Once we know some data on the pickle and its properties… here is the list of ingredients!
Pickled Sardine Ingredients: Grandma’s Recipe
- 300 milliliters of extra virgin olive oil
- 50 milliliters of wine vinegar
- A good splash of white wine
- 1 kilo of fresh sardines
- 4 or 5 cloves of garlic (depending on size)
- One onion
- a carrot
- Thyme, rosemary and bay leaf
- Sweet paprika (a dessert spoon)
- Various black peppercorns to taste
- Fat salt
How Pickled Sardines Are Made
1. Clean the sardines
Take the sardines and clean them well, removing the head, the scales and the viscera. You can also order at the fish market to leave them clean. Wash them and use kitchen paper to remove excess water.
2. Prepare the oven
Put the oven on Preheat to 200 degrees and place a thin layer of salt on a baking sheet. The next thing will be to place the sardines on top of it, with another small layer of salt.
3. Bake the sardines
Put the tray in the oven and let the sardines make about a quarter of an hour. However, watch your cooking, as it will depend on the size of the fish. The key will be that they are not raw inside.
4. Cook the garlic, onion and carrot
While the sardines are baking, you can take advantage to Finely cut the garlic, julienned onion and sliced carrot. Then, put everything in a pot or pan with olive oil at a mild temperature and cook for half an hour. It is important not to go overboard with the fire, since the onion should not get to brown.
5. Add spices and wine
When the onion begins to color, add a branch of thyme, another of rosemary, one or two bay leaves, the paprika and a few grains of black pepper. Cook a few more minutes and add the white wine. Here you will have to raise the fire to evaporate the alcohol.
6. Incorporate the sardines
Once the alcohol has already evaporated, which will happen in a few minutes over high heat, make it soft again and add the olive oil and vinegar. Cook everything in about five minutes. Then remove some of the salt from the sardines and add them to the rest of the ingredients. Leave them on the fire for a couple of minutes.
Pickled sardines: a dish that wins over time
Once you have made the granny’s pickled sardines, you will have to wait for them to cool down before putting them in the refrigerator. Although they can be eaten at the moment, we recommend that you try leave them a day without consuming.
This is so because, in that period, the meat of the fish will better absorb all the flavors of the marinade and this, in turn, will mix with the juices of the sardines. Thanks to its marinade, they can last about a week in the fridge. However, if you make a preserve with them, you can have them in the pantry much longer.
Did you like our pickled sardines? Remember that one of the maxims of every recipe is that you always have to bet on a quality product like the Beloleum EVOO.
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