Preparing the Anchovy:

1. Remove the heads and intestines of the anchovy.

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2. Rinse thoroughly under cold water and drain well using a colander for about 15 minutes.

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3. Place the cleaned anchovies in a glass baking dish. Sprinkle them with salt and toss to coat.

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Soaking in Vinegar:

1. Pour the white vinegar over the anchovies until they are fully submerged.

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2. Cover the dish tightly with plastic wrap.

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Draining the Anchovies:

1. After 3 hours, remove the anchovies from the vinegar and rinse them well under cold water.

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2. Pat dry with paper towels to ensure there is no excess liquid.

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Marinating the Anchovies:

1. In a bowl, mix the garlic slices, bay leaves, oregano, chili flakes, and parsley.

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2. Layer the anchovies in sterilized glass jars, alternating with the spice mixture.

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3. Pour olive oil over each layer, ensuring the anchovies are completely submerged.

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4. Seal the jars tightly.

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Storing:

1. Refrigerate the jars for at least 1 day to allow the flavors to develop.

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2. The pickled anchovies can be stored for up to 1–2 weeks.

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