Pickled Sprats Resembling Anchovies

Ingredients

• fresh sprats
• coarse sea salt
• bay salt
• pounded lemon peel
• bay leaves

Directions

1. Remove the heads from the sprats and sprinkle them lightly with coarse sea salt. Let them sit overnight.

2. In a barrel or earthen pot, layer bay salt, pounded lemon peel, bay leaves, and sprats alternately until the vessel is full.

3. Cover the vessel tightly to prevent air from entering. If using a barrel, seal it with pitch.

4. Store the vessel in a cool place, turning it upside down once a week. After three months, the sprats will be ready to use.