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Octopus pickled in white wine vinegar

The meat of the octopus is tenderised by the acidity of the vinegar resulting in a softer structure. 

Makes 1kg.

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Allergens and dietary requirements

  • Mollusks
  • Sulphite
  • Pescetarian

Ingredients

1
kg
octopus tentacles
3
l
water
30
g
salt
1
onion, cut in pieces
3
tbsp
white wine vinegar
2
onions
1
clove
garlic
50
ml
extra virgin olive oil
1
l
white wine vinegar
1
sprig
sage
1
leaf
bay leaf
as needed
salt and pepper

Scale recipe

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