Just keep them submerged in oil (by about 1/8-1/4 inch; replacing/covering them with new oil each time you use them (olive oil or any neutral oil; which will be infused with the anchovy flavor and can be used as well). You can keep them in the original jar as long as long you can re-seal it each time. But I prefer to transfer them to a new container/jar.
If the anchovies are in a tin, put them in a jar along with the oil they were packed in and refrigerate. They keep for a very long time. I've never noticed any color change when I keep them.
2 Comments