2 whole anchovies
15 to 20 sprigs of thyme
2 onions
parsley
400 g of pickles
100 g of acorns
2 whole anchovies
15 to 20 sprigs of thyme
2 onions
parsley
400 g of pickles
100 g of acorns
Leave the anchovy in cold water for 24 hours, changing the water 1 to 2 times
Clean and dry the anchovies
Fry and cut into pieces about 2 cm wide
Alternate layers of onion rings and thyme sprigs slightly mashed
Add pickles
Let the anchovy rest, covered, in the refrigerator for 1 to 2 days
Then place it in a clean glass container with some fruit and a few sprigs of parsley
Add more cold pickles
You can use juniper seeds instead of thyme
Serves 4 to 5 people.