Pickled calamari

Pickled calamari
 


 
 

Ingredients

 
  • 300
    ml
    white vinegar
  • 5 bay leaves
  • 10
    ml
    dried dill
  • 125
    ml
    olive oil
  • 4 cloves garlic
  • 4 sticks celery
  • salt
  • 700
    g
    calamari rings, thawed
  • 3 carrots
  • 300
    ml
    water
  • 15
    ml
    pickling spice
  • 30
    ml
    sugar
 
 

Method

 
Have the calamari thawed. Cut carrots into matchstick strips. Slice the celery.
Pickle:
Combine the water, vinegar, pickling spices, bay leaves, sugar and salt in a large saucepan. Bring to the boil and leave to stand for 1 hour for the flavours to develop. Strain the liquid and return to the saucepan with the bay leaves, discarding the pickling spices. Add the garlic, oil and dill and bring to the boil. Add the thawed calamari, carrot and celery. Remove from the heat. Pour into a dish. Cool, then cover and place overnight in the refrigerator before serving.
 

Read more on: fish/seafood
 

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