Pickled Octopus (Htapodi Toursi)

INGREDIENTS

• Cooked octopus tentacles or baby octopus
• Equal parts red wine vinegar and water (to fill jar)
• 2 garlic cloves, sliced
• 3 bay leaves
• Fresh thyme sprigs
• Olive oil (to top and seal jar)

METHOD

1. In a saucepan, gently heat equal parts red wine vinegar & water just warm, not boiling.
2. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, & fresh thyme.
3. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal.
4. Seal the jar with its lid & refrigerate for at least 2 days.
5. To serve, remove the jar from the fridge & allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.