Pickled Calamari


About this Recipe

One of the joys of travelling is discovering interesting and delicious foods and drinks that you can’t find at home. Luckily you don’t have to travel far for this delicious recipe for pickled calamari, good for salads or with some mayo.

Originally by Linda Reimers
Pickled Calamari
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 2.5kg fresh calamari

For the sauce

  • 370ml oil
  • 750ml white vinegar
  • 3 heaped tsp of garlic
  • 8 cups water
  • 1 tsp mixed herbs
  • 125ml lemon juice
  • 2 tsp dry mustard
  • 1 tsp pepper
  • 2 tbs sugar
  • 1 tbs salt

Step by Step Instructions

Whisk sauce ingredients together and cool in fridge

Boil the calamari in salted water, mixed herbs and lemon juice until they turn white

Soak the calamari in the sauce for 2 days – 2 weeks

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