Ingredients:
Small fish – 2 kg
Coarse salt – 2 teaspoons per 2 kg of fish
Vinegar (4%) – 40 ml per 2 kg of fish
black pepper
Bay leaves
Paprika
Vegetable oil – 40-50 ml per jar (500 ml)
Procedure:
Preparation of the Fish: Clean and wash the small fish thoroughly.

Salting: Add 2 teaspoons of coarse salt per 2 kg of fish. Mix well.

Adding Vinegar: Pour 40 ml of vinegar (4%) per 2 kg of fish. Mix again.

Preparation of Jars: Use clean, dry 500 ml glass jars. Make sure the lids are tightly closed.

Seasonings: Add black pepper, bay leaves and paprika to the jars. Also add 40-50 ml of vegetable oil to each jar.

Closing the Jars: Close the lids tightly and make sure that no air enters the jars.

Sterilization: Place a piece of cloth or towel in the bottom of a pot to prevent the jars from breaking. Fill the pot with cold water so that the jars are completely covered. Boil for 3 hours over low heat.

Cooling and Storage: Allow the jars to cool and store in a cool cellar (at a temperature not exceeding 10 degrees Celsius) for one year.

Remember to close the lids tightly and follow the instructions to ensure the safety of the stored product. Enjoy your meal! 🐟🌿