Pickled burgados

Boiled burgados covered with a pickle of garlic, thyme, paprika, cumin, oil, vinegar and salt.

Pickled burgados
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History and origin

The preparation belongs to El Hierro preservation recipes. Its likely origin lies in preserving shore shellfish with vinegar and oil for later use.

Cultural context

The source recommends boiling the burgados, covering them with pickle and leaving them to rest for a few days before eating.

Documented ingredients

  • Burgados
  • Garlic, sweet paprika, thyme, cumin, parsley, vinegar, oil and salt

Documented preparation

  1. Boil the burgados in salted water with seasonings.
  2. Crush garlic, thyme and salt; mix with paprika, oil and vinegar.
  3. Cover the burgados with the pickle and let them rest before serving.

Traceability sources