3 Ways to Make Pickled Squid

2025 Author: Jason Gerald | [email protected]. Last modified: 2025-01-23 12:04

Pickled squid is squid that has been seasoned with salt, cooked, and soaked in a vinegar solution for several days. Other herbs and spices are also commonly added to marinades to add depth and variety to the flavors.

Ingredients

Makes 4-6 servings

• 450 g small to medium squid
• 1 tsp (5 ml) salt
• 4 bay leaves
• 8 cups (2 L) water
• 2.5 cups (625 ml) white vinegar
• 8 to 10 black pepper
• 4 sprigs fresh oregano OR rosemary
• 2 cloves garlic, chopped or crushed
• 3 tbsp (45 ml) olive oil

Step

Method 1 of 3: Part 1: Preparation

Step 1. Sterilize the glass jar bottles

Wash all jars you will be using with hot soap and water. Dry the jars thoroughly before continuing.

• You can dry the jars with a towel or let them air dry for about 8 hours. However, a better alternative is to dry them in an oven at 120 degrees Celsius for about 20 minutes. The low heat of the oven will help further sterilize the bottles and also ensure thorough drying.

  

• Note that jars must be made of glass and must have an airtight seal. Do not use aluminum, iron, copper, or other metal bottles.

  

• Make sure that the jar is big enough to hold all the squid you've prepared. Chances are, one-liter jars are best, but one or two-and-a-half liters can also be used in an emergency.

  

Step 2. Separate the pen halves and the squid coat

Hold the mantle portion of the squid in your non-dominant hand (usually the left hand), then pinch the pen portion of the squid with the index finger and thumb of your other hand and gently pull the pen out of the mantle.

• The mantle is the large upper body of the squid, which is located just above the head. The pen is the transparent backbone in the mantle.

  

• When you first pinch the pen, you should feel it separate from the sides of the coat.

  

• As you pull the pen out of the mantle, the squid's innards (or internal organs) must also come out.

  

Step 3. Cut the squid tentacles

Use a sharp knife and cut the squid's tentacles just below or in front of your eyes.

• You will also need to squeeze the tentacles near the cut point to force the tough beak of the squid out.

  

• Once the tentacles have been separated, you'll need to remove the beak, pen, head, and innards of the squid.

  

Step 4. Clean the coat

Peel off the membrane in the coat, then rinse the coat in cold water to remove any remaining dirt.

• To peel off the membrane, scrape the inside of the coat with a small, sharp knife. Once the membrane loosens, you can peel it off with your finger. Discard the membrane after you remove it.

  

• Flour coat to dry using clean paper towels.

  

Step 5. Slice the squid coat into rings

Use a sharp knife to cut the coat into rings 1 cm to 1.25 cm wide.

• Collect squid rings and tentacles. Both can be pickled.

  

Method 2 of 3: Part 2: Cooking Squid

Step 1. Boil water, salt and one bay leaf

Mix these three ingredients in a large saucepan and bring to a boil over high heat.

• You can also add other seasonings such as pepper, parsley, or rosemary. Note that these spices won't come packaged in the jar with the squid, so it's best to wait until the curing stage later before adding most of your herbs and spices.

  

• Although other seasonings are optional, the addition of salt is essential.

  

Step 2. Add the squid and let it boil

Put the tentacles and ring-shaped pieces of squid into the boiling water. Reduce the heat to medium and let the contents of the pot continue to simmer steadily (simmering) for 5 minutes.

• After adding the calamari, the squeal of boiling water will likely slow down. Allow the water to come back to a full boil again before reducing the heat to a gentle simmer and turning on the timer.

  

• You have to wait until the squid looks cooked. The squid should look pink and feel soft when pierced with a fork.

  

Step 3. Drain

Pour the contents of the pan through a sieve. Allow the squid to drain for a few minutes before continuing.

• Let the excess water drip off. The squid should feel slightly dry when you put it in the jar, but it doesn't need to be completely dry, so you don't need to dry it with paper towels.

  

• Do not rinse the squid. Rinsing can remove the salt and flavor that has built up in the squid during the cooking process.

  

Method 3 of 3: Part 3: Pickling and Serving

Step 1. Pack the squid in a jar

Transfer the tentacles and cooked squid pieces to the jars you prepared.

• The jar should be between half full to three quarters full. Don't fill the jar completely, as there won't be enough room to put the herbs, spices, and liquid for the pickle.

  

Step 2. Add pickles and vinegar

Place the remaining three bay leaves, black pepper, garlic, and oregano or rosemary in a jar. Pour white vinegar over it.

• While this isn't absolutely essential, you may want to gently stir the spices and squid in the jar to spread the spices more evenly.

  

• Pour enough vinegar over the contents of the jar until the squid is completely submerged. However, make sure that there is at least 2.5-3.75cm of free space at the very top of the jar once you're done.

  

• White vinegar is used in this recipe, but you can experiment with pickling liquid. For example, try white wine or white wine vinegar. However, the liquid you use must be acidic, so keep this in mind before you experiment with alternative liquids.

  

Step 3. Add oil at the very top

Slowly pour the oil over the contents of the jar. The height of the oil layer should be about 2 cm.

• The oil should float on top of the vinegar. This oil serves as an additional barrier to air and other contaminants.

  

• Do not fill the jar all the way to the rim of the bottle. Always leave at least 0.6-1.25 cm of free space at the top of the bottle, just in case the contents expand during cooling.

  

• After adding the oil, place the cap on the jar. Make sure that the seal on the lid is secure and airtight.

  

Step 4. Refrigerate for one day to one week

Place the sealed jar in the refrigerator and let it stay there for at least a day. For best results, leave the jar in the refrigerator for a full week.

• During this period, the spices added to the jar will give the calamari its flavor. The remaining vinegar and salt will also be able to pickle the squid during this period.

  

• The longer you leave the squid, the stronger the aroma and flavor will be.

  

Step 5. Serve cold

To serve the pickled squid, remove the squid from the marinade and serve immediately. Pickled squid is best enjoyed cold.

• There are various ways to enjoy pickled squid. Try serving it as a dish on its own, garnished with lemon wedges and fresh parsley. You can also try adding pickled calamari on top of a typical Greek salad or with other entrees on a cheese tray.

  

Step 6. Store in the refrigerator

Any pickled squid that you don't want to eat yet should be refrigerated in a jar filled with the original preservative liquid and spices and refrigerated.

• For best results, eat pickled squid within 10 days of the earliest marinade period. Even so, this pickled squid can last up to a month.

  

What you need

• 1L glass jar with lid
• Sharp little knife
• Tissue
• Sink
• Big pan
• Filter
• Refrigerator