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Pickled Sardines (lemmy.dbzer0.com)

submitted 2 weeks ago by micgerne@lemmy.dbzer0.com to c/cooking@lemmy.world

16 comments fedilink hide all child comments

Recipe:

Brine sardines in a 10% salt solution for 48 hours. Shorter than this and the fish turn out mushy, longer and they're too salty.

Rinse brine off, put fish in a jar with ~65% vinegar solution and whatever spices you like. I use bay, onion, pepper and junpier.

Wait 4 days before eating. Obviously it needs to be kept in the fridge.

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[–] cybervseas@lemmy.world 13 points 2 weeks ago (2 children)

I've never had these but I think I would love them. At least here though it's very very very tough to find sardines fresh enough to cook with, so I'm more likely just to roast them with olive oil and garlic when I do.