How to cook
Clean the anchovies of the scales, heads, gills and entrails. Put the fish and sea salt in a bowl and leave them for 1 or 2 days. If you leave them in longer, you will remove the bones more easily. Then wash them under running water and remove the spinal bones.
Arrange the anchovy fillets in a bowl (without the salt) and pour on the apple cider vinegar. Leave them again for 24 hours in a refrigerator. Wash thoroughly again under running water, and if too salty, you can soak them in water for an hour.
Cut each fish into 4 fillets lengthwise - for a total of 8 fillets. Make a mixture of balsamic vinegar, plenty of olive oil, crushed garlic cloves, the lemon juice, chopped dill and crushed dried peppers.
Begin to arrange in jars, putting in layers of anchovies and pouring on the dressing. Repeat this process until the jars are filled. Close the caps well. Marinated anchovies will last up to a month in the refrigerator.