Pickles Squid

[jewie 3]

simple recipe and tasty as hell.approx 500g squid tentacles or rings1 red capsicum finely slicedoregano and parsleywhite vinegar waterand a touch of oilboil a saucepan of water. add squid and capsicum. cook until the squid is white or approx 60 seconds.leave to cool and then put in jars along with oregano and parsley finely chopped. add 3/4 white vinegar and top up with water and a touch of oil. the oil helps the herbs stick to the squid when taken out of the jars.leave overnight minimum and enjoy!!!feel free to add different flavours and pickling advice

[Kingsley 19]

Sounds the goods.Hopefully I'll get into a fair bit of squid this summer, might have to look into pickling some.

[pellipeeli11 0]

hi jewievery similar to mine ,dont you use the wings/flaps or the two large finger type pieces inside the head? also the wings are great fried in butter ,ginger and chilli.they have a unusual texture when you bite thru (like a crunch ,but not from cooking to a crisp)Sometimes i will score the flesh first if big wings.yum yum

[jewie 3]

i have froze the wings for bait but might try em if you think they are ok....i found an easy way to get the tentacles off in one piece today. cut below the eyes and slice em off, then flip it over and pull the beak off.doing some more later tonight.

[jewie 3]

I still pickle my squid this way. Bump for the comp

[netman21 0]

sounds nice jewie do mine a bit simaler but leave out the spices what i do is blanch your fresh squid tube in boiling water for 2 to 3 minutes then slice into rings fill a jar with white vinegar put your squid rings in then add a 2 to 3 tablespoons of minced garlic a tablespoon of white sugar for a bit of sweetness 1 fresh chopped chilli half a fresh lemon squeezed and some black cracked pepper fresh from the grinder all straight into the jar of vinegar and let marinate for 4 to 5 days