How to make
Wash and remove the anchovies' head, gills and insides. If it has any scales, remove them as well. Sprinkle sea salt in a large container, place a layer of fish, lots of sea salt again. Cover the container and leave as is for 2 days.
Then wash the anchovies well and remove the spines (they'll be easier to remove thanks to the salt). Arrange the cleaned fish in a container in rows and pour vinegar to cover them. Leave them in the vinegar overnight.
Then rise them and if they're too salty, soak in water for a few hours. Cut each fish into 2 or 4 smaller parts. Mix the mashed garlic, chopped dill, olive oil, freshly squeezed lemon juice and a little balsamic vinegar, plus black pepper or cayenne pepper if desired.
Start arranging the anchovies in jars, alternating with the marinade - they need to be well covered with olive oil. Close and store in the fridge. 4.5 lb (2 kg) of anchovies yield 2 jars.
