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Pickled Octopus, Larnaca

Pickled Octopus, Larnaca

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2 medium size octopuses, cleaned, from one of the Blue Island Fish Markets
½ liter white vinegar
10 to 13 pepper corns
2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1 cinnamon stick
3-4 cloves
Φρέσκο Θυμάρι

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Pickled Octopus, Larnaca

  • Snack / Appetisers
Cooking Methods:
  • Portions: 4
  • Μέτρια




Wash the octopus and put them in a saucepan without water. Cook on a low heat until they soften. Take them out of the pan, drain them and cut off the tentacles one by one. Remove the skin with the suckers. Then lay out the pieces of octopus on a clean towel to dry. When they have dried, put the pieces into clean, dry glass jars.

Finally, boil the vinegar over a low heat along with the salt, cinnamon, bay leaf, pepper corns, cloves and sugar. When it is boiling, remove the cinnamon and put in the glass jars. Add the fresh thyme and close the jars.

The octopus is ready to eat after three days. Serve with olive oil and oregano.

Bon appétit!

Tip: To cool the jars, place them in a large pan under running water.



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