Anchovy in Brine
We clean half a kilo of anchovy and wash it well. We let it drain.
We arrange the strained anchovies in rows in a jar and pour 1 tablespoon of pickled rock salt between them, as if making pickles.
First, we close it tightly with cling film and then with the lid of the jar, wrap the jar with newsprint so that there is no light and put it in the closet.
It is ready to eat after 10 days. Before eating, we soak it in water to remove a little excess salt.
You can eat it by sprinkling extra virgin olive oil, paprika, sumac, mint, thyme and your favorite spices. Bon Appetit.