Bottled Spanish-style sardines are versatile viands, as they make for a delicious, quick meal, or can be given as
a nicely-wrapped gift set. Sardines are rich in calcium, and the homemade kind will surely be a hit with the health-conscious because they do not contain the preservatives that canned varieties have. This incredibly flavorful item is simple to make—using just a handful of wholesome ingredients—and can be enjoyed at any time and occasion.

Materials needed:

8-oz sterilized glass bottles

with cap, P300 to P500

Box cartons, P200

Pressure cooker, P1,000

Measuring cups and spoons
Knife

Chopping board

Strainer

Potholders

½ kilo 100 grams-sized bangus (cleaned, scaled, without head and tail), P30 to 50

1 medium-sized carrot (cut thickly), P7

3 pieces of pickled cucumber

(cut thickly), P50

2 bay leaves, P4

Peppercorn, P3

Red pepper, P15

Salt solution (1 part salt to 4 parts water)

Water

½ cup of corn or olive oil, P10

Chili (optional), P10

Getting started:

1. Cut each fi sh to fi t the size of the glass bottle, and wash thoroughly to remove blood vessels and other foreign matter.

2. Soak fish in salt solution for 30 minutes to wash out the fishy odor, then drain.

3. Put fish in glass bottle, together with carrots, pickled cucumber, bay leaves, peppercorn, chili.

4. Pour in enough corn or olive oil to cover all the ingredients— leaving about one inch of empty space on top.

5. Place them inside the pressure cooker.

6. Cook in a pressure cooker for 1 hour at 121 degrees Celsius (or 1.5 hours at 116 degrees Celsius).

7. When fi nished, use potholders to take out the bottles.

8. Cool jars under running water, making sure to also rinse off any adhering oil. Allow them to cool and dry in an inverted position. This is to make sure the caps are not leaking.

9. Label and store at room temperature. The longer you leave them out, the more they will cure and increase in flavor.