Sardines in vinegar

Preparation info

  • Difficulty


  • Feeds

    four to six

    as part of a tapas meal

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About


  • Rinse 500 g (1 lb) fresh sardine fillets in cold water and pat dry with paper towel.
  • Arrange in a shallow glass or earthenware dish.
  • Add 1 cup white vinegar and 3 tbsp water, cover with plastic wrap and refrigerate overnight.
  • Drain off the vinegar, and arrange sardines neatly on serving plate.
  • Scatter with 1 dsp sea salt, 2 finely sliced garlic cloves and 2 tbsp finely chopped parsley, and drizzle with 4 to 5 tbsp fruity olive oil.
  • Serve with crusty bread and roasted red peppers, to pile onto lightly grilled slices of crusty breadstick.
  • Top with caper berries or a few capers.
  • Serve with cold beer or a freshly opened, well chilled bottle of Jerez (sherry).