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Boquerones en Vinagre (Spanish Marinated Anchovies)

Bright, tangy, and wonderfully simple, these Boquerones en Vinagre bring a taste of Spanish tapas culture right to your table. Made with just a handful of ingredients and a little patience, they transform fresh anchovies into a delicate, flavorful appetizer that's surprisingly approachable at home.
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Prep Time 1 hour
Total Time 8 hours 5 minutes
Servings: 8 servings
Calories: 162.1
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh anchovies cleaned, bones removed, butterflied, and frozen for 7 days
  • 1 1/4 cups white wine vinegar
  • 1/2 cup cold water
  • 4 tablespoons extra virgin olive oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh parsley chopped
  • flaky sea salt to taste

Method
 

  1. Defrost the anchovies in the refrigerator overnight or a few hours before preparing the recipe.
  2. Mix the white wine vinegar and cold water together in a measuring cup.
  3. Place the anchovies in a glass or ceramic tray and pour the vinegar mixture over them, ensuring they are completely submerged.
  4. Cover and refrigerate the anchovies for at least 4 hours and up to 12 hours.
  5. Drain the vinegar mixture and rinse the anchovies several times under cold water to stop the pickling process.
  6. Pat the anchovies dry and return them to the cleaned tray.
  7. Whisk together the minced garlic, chopped parsley, and extra virgin olive oil in a small bowl.
  8. Pour the olive oil mixture over the anchovies.
  9. Serve immediately or refrigerate for 1 additional hour to marinate.
  10. Sprinkle with flaky sea salt before serving.

Notes

Store the marinated anchovies tightly covered in the refrigerator and fully submerged in olive oil for up to 1 week. Serve as a pincho on a toothpick or alongside pan con tomate for a traditional presentation.