Sardines in pickle

Blue fish par excellence, has a high content in unsaturated fatty acids (beneficial over cholesterol levels) , is also a rich source of > omega 3.
Regarding the vitamins , we must highlight those of group B, such as B12 and B1. In addition to vitamins A, D and E.
The minerals most present in its composition are phosphorus, magnesium, potassium, iron, zinc and iodine.
And if we eat your spine, We will be adding a contribution of calcium to our diet.
As you can see, sardines are a highly recommended food, as well as being economical. And even though we can find them in fishmongers almost all year round, summer is the time when they abound and reach their best flavor.

Regarding pickling, is a food preservation method, which e consists in introducing food in an oil that covers them and a vinegar that cooks them and does not alter their pH.

To make this recipe I used sardines, which as you know are smaller and usually usually fried, and although to pickle I like sardines more, this time I opted to make the recipe with sardines, which I had just bought. and as my mother taught me, that is how I like them most. I hope you like them too

  • 1/2 Kg of sardines li>
  • 4 cloves of garlic
  • 3 bay leaves
  • 1 glass of olive oil
  • 1/2 glass of vinegar (125ml) *
  • salt
  • flour
  • 1 tsp of La Vera paprika
* If you want softer, add 125ml of white wine ( or water) and 125 ml of vinegar
  • They also accept a few grains of black pepper, a few leaves of rosemary and/or thyme; although I do not put either one or the other.


The first step will be to clean the sardines well. You have to clean them of scales, head and guts. We wash them well, dry them with kitchen paper, salt them and flour them, shaking them a little to eliminate the excess of flour.

In a pan we heat the olive oil to fire medium/high and we fry the sardines in batches until they are golden brown, but not excessively made on the inside.
As they come out of the pan, we put them in a clay container, if possible, but we also use glass.
Once fried all the sardines, we put that oil through a sieve, so that it is clean of the possible flour that has been released (If it is dirty or very burned it is preferable oil again) Put back the oil over low heat, along with the garlic (either whole or rolled, according to your taste) and the bay leaves. When the garlic is golden, remove the pan from the heat and add the teaspoon of sweet paprika and stir well, with a reciprocating movement of the pan. Add the vinegar and bring it back to a gentle fire until it evaporates. little (about 5 minutes)

Let's see about the sardines and let it cool to room temperature. We take them to the refrigerator.

Reposadas de un día for another and consumed at room temperature is how they are richest. Made in this way, they last a week in the fridge perfectly. And if we feel like it, they can also be dull, so we can taste them at any time of year.