Greek Pickled Octopus

This little dandy comes from the Capt. Anderson's Restaurant Cookbook. Just imagine opening your refrigerator and seeing those glass jars with all the little suckers pressed on the sides.

Greek Pickled Octopus
1 large octopus
1 tablespoon sugar
1 tablespoon oregano
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup olive oil
2/3 cup vinegar
1/3 cup water
Salt to taste
Cut the head off the octopus and cube the meaty part. Cut the legs apart and steam all of it for about 40 minutes, until slightly tender. Wash well with cold water and cut into bite sized pieces. Stir the remaining ingredients together. Place the octopus cubes into a glass fruit jar. Pour pickling mixture over octopus making sure the octopus is completely covered. More marinade may have to be made. Put in the refrigerator for several weeks. The longer it remains in the refrigerator the more tender it gets. Serve cold.

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