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Anchovy with vinegar 
(from Lesvos)

Difficulty:   

Ingrediends:

1 kilo of anchovy
Vinegar from white wine of excellent quality
Thick salt
Normal salt
Olive oil
1 garlic


- Wash and clean the fish well. Slice them open and take out the backbone.
- Salt them with normal salt and leave them for 2-3 hours.
- Rinse them and dry them well.
- Take a glass container which seals well.
- Make a layer in the container with the thick salt and lay on it some anchovies. Put some oil and some vinegar on top and some of the garlic grinded.
- Continue like that with the rest of the anchovies in layers until you fill the container.
- Seal the container well and leave it in the fridge for 2-3 days without opening.
- Serve as a meze for ouzo.















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