Greek Pickled Octopus
A classic Greek appetizer, this pickled octopus recipe offers a piquant flavor from fresh hot chile and black peppercorns.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Toast coriander, dried chile, and black pepper in a dry pan over medium-high heat until fragrant.
-
Transfer all spices (including the toasted ones, oregano, bay leaves, and fresh chile if used) to a pot, add vinegar, and bring the mixture to a boil.
-
Once boiling, turn off heat, cover, and steep until room temperature.
-
Pour the steeped mixture over the octopi in a jar, ensuring full coverage with additional red wine vinegar if needed.
-
Top with olive oil, confirming no octopus is exposed, and refrigerate for up to three months.