Pickled Octopus

Directions

1. 1
   If you can buy cleaned octopus you can skip the next stage.
2. 2
   Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs).
3. 3
   Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan.
4. 4
   Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh.
5. 5
   Remove from pan and allow to cool slightly or cool enough to handle.
6. 6
   Slice tentacles into 3cm lengths and body into pieces.
7. 7
   Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable.
8. 8
   Pack the octopus in the sterlised jars and pour over the marinade.
9. 9
   Let sit in the refrigerator for 5 days before eating.
10. 10
    Serve as part of meze.