- 21 ounces salted anchovies, rinsed and dried
- 1 onion, sliced
- 1 cup white wine herbal vinegar
- 2 cloves garlic
- 1 bay leaf
- 10 black peppercorns
- 2 cloves
Place anchovies and onion in alternating layers in a bowl. Cook vinegar, garlic, bay leaf, peppercorns and cloves for 5 minutes on low heat. Pour hot marinade over anchovies and onions. Marinate for 2 days in refrigerator. Serve cold.