Gastronomixs

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.

Octopus pickled in white wine vinegar

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

octopus tentacles

3

litres

water

30

g

salt

1

 

onion, chopped into pieces

3

tbsp

white wine vinegar

2

 

onions

1

clove

garlic

50

ml

extra virgin olive oil

1

litre

white wine vinegar

1

sprig

sage leaves

1

 

bay leaf

As needed:

 

salt and pepper

Preparation method

  • Chop the tentacles into equal-sized pieces.
  • Fill a pan with 3 litres of water and the salt and bring this to the boil.
  • Add the three tablespoons of white wine vinegar and the onion to the water.
  • Cook the tentacles in the vinegar-water for fifteen minutes.
  • Cut the remaining onions into thin rings.
  • Gently fry the onion rings and the garlic in the olive oil until soft and translucent.
  • Once the onion rings have softened, add the one litre of white wine vinegar, sage, and the bay leaf.
  • Remove the garlic, sage, and bay leave and season the liquid with salt and pepper.
  • Allow to simmer on low heat for 30 minutes.
  • Place the octopus in clean preserving jars and add enough of the liquid to just cover the octopus.
  • Close the jars tightly and keep in the refrigerator.

Serving suggestions

  • Delicious served with components of fennel, leek, and potato.
  • As a component in a composition with cucumber, onion, and carrot.
  • Serve as part of a selection of tapas.

Previous page