Content

• Ingredients
• Steps
• Method 1 of 3: Preparation
• Method 2 of 3: Cooking the squid
• Method 3 of 3: Marinate and Serve
• What do you need

Pickled Squid - Salted squid cooked and marinated in a vinegar solution for several days. Other spices and herbs are usually added to the marinade to add depth and complexity to the flavor.

Ingredients

Servings: 4-6

• 450 grams of small squid
• 1 teaspoon (5 ml) salt
• 4 bay leaves
• 8 cups (2 L) water
• 2.5 cups (625 ml) white vinegar
• 8-10 black peppers
• 4 sprigs fresh oregano or rosemary
• 2 cloves of garlic, chopped or crushed
• 3 tablespoons (45 ml) olive oil

Steps

Method 1 of 3: Preparation

1. 1 Sterilize the glass jar. Wash every jar you plan to use with hot water and soap. Dry the jars thoroughly before proceeding.
   • You can dry the jars with a towel or let them air dry for 8 hours. However, the best option would be to dry the jars in an oven preheated to 120 ° C for about 20 minutes. The low heat from the oven will help sterilize the jars and further ensure they dry completely.
   • It should be noted that the jar must be made of glass and must have a lid with an airtight seal. Never use aluminum, iron, copper or other metals.
   • Make sure the jar is large enough to hold all the prepared squid. A 1-liter can will probably work better, but one or two half-liter cans will also work as a last resort.
2. 2 Separate the feather and robe. Hold the robe in your non-dominant hand, then grasp the feather with your index and thumb opposite. Gently pull the "feather" out of the robe.
   • The mantle is the large upper body of the squid, located directly above the head. "Feather" is a transparent skeleton inside the mantle.
   • When you first pinch the feather, you should feel it separating from the sides of the robe.
   • When you pull the "feather" out of the mantle, the insides (or organs) should come out without difficulty as well.
3. 3 Cut off the tentacles. Use a sharp knife and cut off the tentacles just below or in front of your eyes.
   • In addition, it will be necessary to squeeze the tentacles near the cut point to force the squid's hard beak to come out.
   • After separating the tentacles, you must discard the beak, feather, head, and internal organs.
4. 4 Clean your robe. Remove the membrane inside the gown, then rinse off the gown with cold water to remove any remaining pieces.
   • To remove the membrane, scrape off the inside of the mantle with a small, sharp knife. Once the membrane is loose, you can clean it with your fingers. Discard the membrane after removal.
   • Pat the washed gown dry with clean paper towels.
5. 5 Cut the mantle into rings. Use a sharp knife to cut the mantle into 1-1.25 cm rings.
   • Collect both rings and tentacles. Both can be pickled.

Method 2 of 3: Cooking the squid

1. 1 Boil water, salt and one bay leaf. Combine the three ingredients in a large saucepan, and bring them to a boil over high heat.
   • You can also add other condiments such as pepper, parsley, or rosemary. Note, however, that these spices will not be packed with squid, so it is best to wait until marinating before adding most herbs and spices.
   • Even though other seasonings are optional, adding salt is critical.
2. 2 Add squid and simmer slowly. Place the squid rings and tentacles in boiling water. Reduce heat to medium and let the contents continue to cook over low heat for 5 minutes.
   • After adding the squid, the boil is likely to decrease. Let the water boil again before reducing heat and starting the timer.
   • You have to wait until the squid looks cooked. The flesh of the squid should look pink and soft when pierced by the fork.
3. 3 Drain. Pour the contents of the pot into a colander.Let the squid drain for a few minutes before continuing.
   • Let the excess water drain. Squids should feel dry when you pack them in a pickling jar, but they shouldn't be completely dry so you don't need to dry them with paper towels.
   • Don't rinse the squid. Rinsing can remove some of the salt and flavor introduced into the squid during cooking.

Method 3 of 3: Marinate and Serve

1. 1 Pack the squid into a jar. Transfer the cooked squid rings and tentacles to the prepared jar.
   • The can must be half full. However, do not stack the jar all the way to the top, as there will not be enough room for the spices and liquid if you do.
2. 2 Add marinade spices and vinegar. Place the remaining three bay leaves, black pepper, garlic, and oregano or rosemary in the jar. Top with white vinegar.
   • While not important, you can toss the spices and squid into the jar to distribute the seasonings more evenly.
   • Pour enough vinegar into the jar to completely cover the squid. However, make sure there is at least 2.5-3.75 cm of empty space at the top of the can when finished.
   • White vinegar is used in this recipe, but you can experiment with a different marinade liquid. For example, try white wine or white wine vinegar. Although, the liquid you are using must be acidic, so keep that in mind before choosing to experiment with another ingredient.
3. 3 Top with oil. Slowly pour the oil on top of the contents in the jar. You should have a layer of butter about 2 cm thick.
   • The oil should float on top of the vinegar. This serves as another barrier against air and other contaminants.
   • Do not fill the jar to the brim. Always leave at least 0.6-1.25 cm of empty space at the top of the can, only in case the contents expand upon refrigeration.
   • After adding the oil, place the lid on the jar. Make sure the seal on the cover is secure and tight.
4. 4 Refrigerate for one day to one week. Place a tightly closed jar in the refrigerator and store it there for at least one day. For best results, keep the jar in the refrigerator for a full week.
   • During this time, the spiced marinade will marinate and flavor the squid. The vinegar and remaining salt will marinate the squid during this time.
   • The longer you let the squid stand, the stronger the flavor will be.
5. 5 Serve cold. To serve pickled squid, remove from the marinade and serve immediately. Pickled squids taste best when they are cold.
   • There are various ways to enjoy pickled squid. Try serving it on its own, garnished with lemon wedges and fresh parsley. You can also try pickled squid on top of a Greek-style salad or alongside other appetizers on a cheese tray.
6. 6 Store refrigerated. Leftover marinated squid should be kept in the marinade jar and refrigerated.
   • For best results, eat the marinated squid within 10 days of the initial marinating. However, the dish can be stored for up to one month.

What do you need

• One liter glass jar with lid
• Small, sharp kitchen knife
• Paper towels
• Sink
• Large saucepan
• Colander
• Refrigerator