|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pickled octopus is homecooked all over the Mediterranean. This pickled octopus recipe is a classic way to make an authentic Greek meze, Italian antipasto, or Spanish tapas. It is best done with pre-cooked octopus. Otherwise, the finished product will be very, very chewy.
The octopi need not be baby ones, although baby ones are more tender. Once you have cooked the octopi, all you do is set them in a quart-sized canning jar to rest while you make the pickling brine.
- 1 dozen precooked baby octopi
- 6 bay leaves
- 1 dried or fresh hot chili pepper
- 1 dozen cracked black peppercorns
- 1 tablespoon dried oregano
- 1 tablespoon coriander seed
- 2 cups red wine vinegar
- 1 clean, quart-sized canning jar with lid
Gather the ingredients.
In a dry saute pan, toast the coriander, the dried chili, and the black pepper over medium-high heat until everything is fragrant. (Do not do this with the fresh chili, if you're going that route.)
Shift all the spices, including the oregano, the bay leaves, and the fresh chili, if using, into a pot large enough to contain the vinegar. Pour the vinegar over the spices, and bring to a boil.
Once the vinegar is at a boil, turn off the heat, and cover. Let it steep until it's room temperature, about an hour or so. Then pour it over the octopi in the jar. Make sure it covers them all; use fresh red wine vinegar if you need more.
Top everything off with olive oil. Do not let any part of the octopus stick through the top of the oil, or it will rot. Store in the fridge for up to 3 months.