Pickled calamari

Name: Pickled calamari
Yield: serving
Cuisine: Fish/Seafood
Ingredients: 300 ml vinegar white; 15 ml pickling spice; 300 ml water; carrots; 700 g calamari rings; salt; celery stalks; garlic cloves; 125 ml fresh chillies 573; 10 ml dried dill; bay leaves; 30 ml sugar

Rate this recipe

Pickled calamari

By Werner Coetzee October 22 2009

Print Recipe

898

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (12)

300 ml	vinegar — white
15 ml	pickling spice
300 ml	water
	carrots
700 g	calamari — rings
	salt
	celery stalks
	garlic — cloves
125 ml	fresh chillies — 573
10 ml	dried dill
	bay leaves
30 ml	sugar

Tap for ingredients

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.