Pickled Octopus

1. 1

   If you can buy cleaned octopus you can skip the next stage.

2. 2

   Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).

3. 3

   Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.

4. 4

   Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.

5. 5

   Remove from pan and allow to cool slightly or cool enough to handle.

6. 6

   Slice tentacles into 3cm lengths and body into pieces.

7. 7

   Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.

8. 8

   Pack the octopus in the sterlised jars and pour over the marinade.

9. 9

   Let sit in the refrigerator for 5 days before eating.

10. 10

    Serve as part of meze.

* Per serving · 4 servings · Values may vary.

No additional tips available.