Homemade Sardines with Garlic and Vinegar
This homemade sardine recipe with garlic and vinegar calls for thoroughly cleaning and drying 1.5 kilograms of sardines, then seasoning them with olive oil, vinegar, salt, dried coriander, cumin, and red pepper paste. Garlic and hot peppers may optionally be added inside the jars. Seal the jars tightly and cook them in a pot in a hot-water bath for two hours over low heat, until the sardines are cooked and ready to serve hot or store in the refrigerator.
A hot sardine dish seasoned with garlic, vinegar, olive oil, cumin, and red pepper paste.
Like marinated baked sardines.
Sardines are bold and oily, so sharp, tangy seasoning helps balance them. Handle the fish gently if you want it to stay intact.
Ingredients
- 1.5 kilograms sardines
- 1 tablespoon salt
- 1/2 teaspoon dried coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper paste
- 2 cloves garlic
- to taste hot pepper
- 1 cup olive oil
- 2 tablespoons vinegar
- a squeeze of lemon lemon
- up to halfway up the jar or a little more hot water
Instructions
- Clean the sardines by cutting off the heads, opening the bellies, and thoroughly removing the insides. Wash them several times, then dry them completely of water.
- Thoroughly clean the inside of the fish of any black residue, using a toothbrush reserved for fish if available, as the chef said this residue causes a rancid taste.
- Sprinkle the fish with salt while washing them, then drain and dry them completely.
- Prepare the marinade in a bowl by mixing the olive oil with the vinegar, salt, dried coriander, cumin, and red pepper paste.
- Slice the garlic in a separate bowl, as the chef said it is optional when added inside the jar.
- Arrange the fish in the jars with the fish tails facing upward, avoiding large fish.
- Add a hot pepper pod to the jar for anyone who wants a spicy flavor.
- Add the garlic slices to the jar, as the chef adds them last inside the jar.
- Sprinkle a small pinch of salt over the fish in the jar.
- Pour the marinade into the jars until the oil level reaches approximately halfway, then seal the jars very tightly.
- Place a piece of cloth or a towel on the bottom of the pot, then arrange the jars on top, leaving a little space between them.
- Pour hot water into the pot until it comes slightly above halfway up the jars.
- Cover the jars in the pot with a sheet of cellophane, then tightly cover the pot with its lid.
- Cook the jars in the pot in a hot-water bath for two hours over medium-low to low heat.
- Monitor the water level in the pot during cooking; if it decreases, add only hot water to the pot so it remains above halfway up the jars.
- Remove the jars from the pot after two hours and leave them ready to serve.
- Serve the sardines hot from the jar or on a serving plate.
- Squeeze a lemon over the sardines when serving them on a serving plate.