Gilda Recipe

Prepare brine

In a small saucepan combine white wine vinegar, water, sugar, and sea salt. Stir and bring just to a simmer over medium heat so the salt and sugar dissolve (about 2–3 minutes). Remove from heat.

Prepare jar

Peel and lightly crush the garlic clove with the flat of a knife. Place the garlic clove and bay leaf into a clean jar or small container that will hold the peppers.

Pack peppers

If using fresh guindillas, rinse and pat dry; if using jarred, drain them. Pack 12 peppers into the jar in a single layer or gently folded to fit.

Pour brine

Carefully pour the warm brine over the peppers so they are fully submerged. Let the jar cool to room temperature, then cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to marry. These can be kept refrigerated for up to 2 weeks.

Drain the pickled guindilla peppers and pat lightly with paper towel to remove excess brine so the pintxo isn’t soggy.

Drain anchovy fillets well on paper towel to remove excess oil. Pit olives if they are not already pitted.

On each cocktail skewer, thread one anchovy fillet (folded once if long), then one olive, then one pickled guindilla pepper. The classic order is anchovy → olive → pepper, with the skewer going through the stem end of the pepper so it sits snugly. Repeat for all 12 skewers.

Arrange the assembled Gildas on a serving plate. Drizzle the extra-virgin olive oil lightly over them. If desired, squeeze a little lemon over the top right before serving for brightness (about 1/4 lemon across all skewers).

Serve immediately at room temperature as a pintxo or appetizer. Provide extra napkins or toothpicks for guests.