Pickled Octopus
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 8 people |
INGREDIENTS
- 1 foodhaus octopus 2.500g
- 1 litre of water
- 750ml white vinegar*
- 1 tbsp Maldon sea salt
- 3 tbsp sugar*
- 15 Maldon peppercorn
- 4 pieces of star anise *
- 2 sticks of cinnamon*
- 10-12 sprigs of fresh thyme
- 8 fresh hot peppers*
METHOD
1.Rinse the octopus and add it to the pot with water. Cook over medium heat for 40 minutes.
2. Remove the octopus from the pot, drain it and cut off the tentacles one by one. Then dry the tentacles thoroughly and place them in clean and dry glass jars.
3.At the same time, put the vinegar in a small saucepan with the sugar, salt, peppercorns, star anise, cinnamon and heat over low heat until the salt and sugar dissolve but do not boil.
4. Add the fresh thyme, hot peppers, cinnamon, star anise, and cinnamon to the octopus jars and pour the vinegar over the mixture until the octopus is coated.
5. Close the jars and set aside until cool. Refrigerate for 12 hours.
6. Serve the next day with olive oil .Can be kept in the fridge for up to 3 months
*This product is not available at foodhaus stores
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