Pickled Sardines

  • Cooking Time10 mins
  • DifficultyEasy
1kg sardine fillets
400ml red wine vinegar
100ml water
150g sugar
1 large carrot
1 small fennel bulb
1 small red onion
8 parsley stalks
8 sprigs of thyme
6 bay leaves
2 tsp fennel seeds
2 tsp coriander seeds

1. Peel the onion. Slice it along with the fennel bulb.

2. Place the vinegar in a pot along with the water and sugar. Bring to the boil and add the herbs, spices and vegetables. Simmer for 5 mins and turn off. Heat a non-stick pan to high.

3. Add the some oil and sear the sardines fillets skin side down.

4. Lay the sardines in a shallow dish. Once the vinegar mix has cooled pour over the sardines.

5. Leave to pickle for a minimum of 4 hours but over night is best.

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