How to Store Pickled Squid: 14 Steps

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Pickled squid are shellfish that have been flavored with salt, cooked and finally marinated in a vinegar solution for a few days. Aromatic herbs and spices are often added to the marinade to impart a deeper and more complex aroma and flavor.

Ingrediants

For 4-6 people

• 450 g of a medium-small squid.
• 1 teaspoon of salt.
• 4 bay leaves.
• 2 liters of water.
• 625 ml of white vinegar.
• 8-10 black peppercorns.
• 4 sprigs of fresh oregano or rosemary.
• 2 cloves of garlic, minced or crushed.
• 45 ml of olive oil.

Steps

Part 1 of 3: Preparation

Step 1. Sterilize glass jars

Wash each jar you intend to use with soap and water. Dry them completely before proceeding.

• You can use a tea towel or let them air dry for about 8 hours. Alternatively, you can dry them in a preheated oven at 120 ° C for about 20 minutes. Moderate heat sterilizes the jars and dries them at the same time.

  

• Remember that jars must be glass with an airtight lid. Never use containers made of aluminum, copper, iron or any other material.

  

• Make sure the jars are large enough to hold all the squid you want to make. One-liter ones are fine for this recipe, but 500ml ones are also suitable.

  

Step 2. Separate the gladius (or feather) from the mantle (or pallium)

Hold the cloak with your non-dominant hand and then grab the sword with the thumb and forefinger of the other hand. Gently remove the pen from the pallium.

• The pallium is the upper part of the squid's body, the largest one above the head. The gladius is the transparent bone found inside the pallium.

  

• When you grab the pen, you should feel that it is detached at the sides from the coat.

  

• As you pull, the viscera should come out with the pen.

  

Step 3. Cut off the tentacles

Use a sharp knife and peel them off just below or in front of your eyes.

• You should also squeeze them close to the cut to force the hard beak out.

  

• Once the tentacles are separated, you can discard the head, viscera, feather, and beak.

  

Step 4. Clean the cloak

Detach the inner membrane and then rinse everything with cold water to remove any residue.

• To remove the membrane, scrape the inside of the pallium with a small sharp knife. Once the membrane has been loosened, you can remove it simply by pulling it with your fingers. Discard it when it has completely detached.

  

• Dry the inside of the pallium with clean kitchen paper.

  

Step 5. Slice it into rings

Use a sharp knife and cut it into rings about 1-1.25 cm thick.

• Keep both the tentacles and the rings, both can be pickled.

  

Part 2 of 3: Cooking the Calamari

Step 1. In a large saucepan, combine the water with the salt and a bay leaf

Bring everything to a boil over high heat.

• If you wish, you can add other flavors such as pepper or rosemary. Remember that these will not be added to the brine so it is advisable to wait to add the spices and herbs until it is time to prepare the preserve.

  

• While other spices are optional, remember that salt is key.

  

Step 2. Add the squid and let it simmer

Once added to the boiling water, lower the heat and let them cook over medium heat for 5 minutes.

• As soon as you have added the fish, the boiling will stop. Wait for the water to boil again before reducing the heat and starting the timer.

  

• You have to wait for the squid to be cooked. They are ready when you see that the meat is pink and tender when skewered with a fork.

  

Step 3. Drain the water well by pouring the contents of the saucepan into a colander

Before proceeding, wait a couple of minutes until all the water has been well drained from the fish.

• Let the excess water drain. The squid must be rather dry before being put away in vinegar, however there is no need to pat them with kitchen paper.

  

• Do not rinse the fish. If you do this, you eliminate the salt and flavor that the squid developed during cooking.

  

Part 3 of 3: Pickle and Serve

Step 1. Transfer the squid to the jar, they must be well pressed

• The jar should be half or three-quarters full. Remember not to fill it to the brim, however, as there would not be enough space for the liquid and spices.

  

Step 2. Add the spices and vinegar

Add the three remaining bay leaves, peppercorns, garlic and oregano (or rosemary) to the jar. Pour the vinegar over them.

• Although it is not strictly necessary, you need to shake the jar a little while adding the spices so that they cover the squid evenly.

  

• Add the vinegar over the entire contents of the jar to cover it entirely. Remember that, however, you must leave a free space at the edge of about 2.5-3.7 cm.

  

• Although white vinegar is used in this recipe, you can try any liquid suitable for brines. For example, you can experiment with wine or another type of vinegar. But remember that it must be an acidic liquid if you want to try variations.

  

Step 3. Add some oil

At the end, add the oil on top of all the ingredients. You need to get a 2 cm thick layer.

• The oil should float on the surface of the vinegar thus acting as a barrier against air and other contaminants.

  

• Do not fill the jar to the brim. You should always leave 0.6-1.25cm free space in case the ingredients expand during refrigerator storage.

  

• After adding the oil, close the lid tightly to ensure hermetic closure.

  

Step 4. Refrigerate for a minimum of one day to a week

If you wait seven days, the squid will acquire full flavor.

• During this time, the spices from the marinade will penetrate the squid. The vinegar and salt will preserve the fish and at the same time give it flavor.

  

• The longer you let the preserve rest, the more intense the aroma will be.

  

Step 5. Serve them cold

To bring pickled squid to the table, remove them from the brine and consume them immediately, they are excellent if still cold.

• There are several ways to enjoy this preparation. You can present it as a main dish, garnished with lemon wedges and fresh parsley. You can also try a “Greek style” pairing by adding squid to a salad or with cheese for an appetizer.

  

Step 6. Keep the preparation cold

Anything that is not consumed must be kept in its jar, in the refrigerator.

• To fully enjoy them, eat them within 10 days of starting to prepare them in brine, even if they can be stored in the refrigerator for a month.