If like me you are a pickle lover – you are going to love these sardines. So easy to make and absolutely delicious to eat. They make a perfect finger food and a great way to impress your foodie friends with your culinary skill.
It’s ok to use fresh or frozen sardines as long as haven’t been frozen longer than 2-3 months. If using frozen defrost in the refrigerator overnight prior pickling.
12 sardine fillets
1 small spanish onion, thinly sliced
2 jalapeno peppers, thinly sliced
3 cloves garlic, smashed
1 lemon peel
3-4 bay leaves
1 tsp peppercorns
1 clove ( spice )
1 1/2 cup white wine vinegar
1 tbsp sugar
1 tbsp sea salt
1 thick lemon slice
2 tbsp extra virgin olive oil
800 ml glass jar with a plastic lead.
Arrange sardines, jalapeno slices, onion slices, garlic, 2 bay leafs and lemon peel in a jar.
Pour white wine vinegar into a pot. Add sugar, salt, clove, few peppercorns and 1-2 bay leafs.
Bring to a simmer.
Stir well to dissolve the sugar and salt.
Turn the heat off.
Carefully pour hot vinegar over the sardines. I recommend by starting with a few tbsp first to avoid the glass jar from cracking when getting into contact with a very hot liquid.
Place the lemon slice on top and pour olive oil over the top.
Seal and let to cool before refrigerating. Sardines will be ready to eat the next day.