Pickled Octopus

 INGREDIENTS:

1 octopus, (about 1kg) head and beak removed and rinsed well under running water

PICKLE SAUCE:

1/2 cup olive oil (or sunflower oil)

3/4 cup brown grape vinegar/white grape vinegar*

2 bay leaves

3 cloves of garlic, sliced

1 tsp ground coarse black pepper / 10 peppercorns 

1 tsp fine salt

1 tsp brown sugar

1 tsp dried oreganum

(1/4 tsp chili flakes (or more to taste) (optional)

METHOD:

1. Put the rinsed and headless octopus in a large saucepan and fill with water to cover. Bring to a boil and reduce the heat and let simmer for an hour or more - it's ready when you poke it with a skewer and it goes through like a knife in soft butter. Drain off water and let cool. Remove the skin and suckers (if preferred). 

2. Slice the octopus into bite sized pieces and pack into sterilized glass jars.

3.  To make the brine: add oil; vinegar; bay leaves; sugar; salt; pepper; oreganum and garlic in a small pot and heat over medium heat till the sugar melts. Let cool a bit and pour over the octopus and take out the bay leaves (if preferred).

4. Always make sure that the brine mixture covers the octopus. If the brine is not enough; add some more olive oil on top. Taste and add more vinegar (or oil) if preferred. 

5. Pickled octopus should keep for 3 to 4 weeks in the fridge, or longer if covered with oil. 

6. The longer you leave it before opening, the better the flavour will be. 

NOTES:

Turn the octopus from time to time in the saucepan. 

Serve as is or with a crusty white bread and a chilled white wine for a nice snack. 

You can keep the skin on or if preferred, remove skin and suckers when the octopus has cooled down. It doesn't make a difference in taste. 

*If you can find it, red wine vinegar or white wine vinegar is great to use, otherwise brown grape or white grape vinegar works well. Spirit vinegar will work but will influence the taste. 

Smaller octopi can be ready in about 40 minutes of boiling time.