Pickled calamari

Recipe by: Cara Cummings

INGREDIENTS

• 1kg cleaned squid tubes and tentacles
• 1 litre white wine vinegar
• 250ml Italian salad dressing
• 2 tsp whole black peppercorns
• 1 tsp chopped chilli
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt

METHOD

1. Prepare the squid. Slice the tubes into rings about 1cm thick and leave the smaller tentacles whole
2. Make the pickling liquid. Combine the vinegar, Italian dressing, peppercorns, chilli, oregano, bay leaf and salt in a saucepan. Bring to the boil.
3. Add the squid and simmer for approximately 2-3 minutes, until opaque and tender. Check early, as overcooking can make squid tough.
4. Remove the squid from the liquid to stop over cooking and allow to cool. Once mix has cooled, add back in the squid. Transfer to jars and refrigerate. Pickled squid will last for 2-3 days.