Pickled sardines with chilli from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 939) by Stephanie Alexander

  • red wine vinegar
  • dried oregano
  • Show all ingredients...

  • EYB Comments

    Can substitute fresh anchovies for fresh sardines. Best if allowed to pickle 1-2 weeks.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh anchovies for fresh sardines. Best if allowed to pickle 1-2 weeks.

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