Pickled Squid
Pickled squid is a beloved dish in Mediterranean and Asian cuisines, offering a unique blend of tangy, briny, and spicy flavors. Traditionally prepared as an appetizer or tapa, it pairs beautifully with fresh bread, salads, or seafood platters. The pickling process enhances the squid’s natural sweetness and provides a delightful contrast to its tender texture. A pro tip: For an extra flavorful bite, allow the squid to marinate for at least 48 hours before serving!
Ingredients for this recipe
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Preparation Steps
1
Rinse the squid thoroughly under cold water and cut into rings or strips.
2
Bring a pot of salted water to a boil and blanch the squid for 1-2 minutes, or until it turns opaque. Drain well and immediately transfer to an ice bath to stop the cooking process.
3
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.
4
Place the blanched squid into a clean glass jar. Layer with the garlic, black peppercorns, bay leaves, lemon slices, and red chili flakes.
5
Pour the hot brine over the squid, ensuring it is fully submerged. If needed, gently press down to release any trapped air bubbles.
6
Let the mixture cool to room temperature. Seal the jar tightly and refrigerate for at least 24 hours before serving. The longer it sits, the more flavorful it becomes.
7
The pickled squid will develop a deeper, richer flavor over time. It can be stored in the refrigerator for up to one week.
