Anchovies in vinegar

• 3 cups olive oil
• 1 kilo anchovies
• 2 cups vinega
• 1 tablespoon table salt

Wash the anchovies and remove the intestines and the heads. Salt and place in a bowl. Add vinegar, cover with a dish and let stand for 4 hours.

Strain off the vinegar, slice lengthwise with a knife and remove the central bone. Immerse filets in vinegar again and let them stand for another 2 hours, until they turn white.

Next, remove from vinegar and place in a glass jar. Cover with olive oil and store in a cool place or in the refrigerator up to 5 – 6 months.