Pickled Octopus | Aegean-Style Vinegar-Marinated Meze

Press between the octopus’s eyes to remove the beak. Turn the head inside out and remove the internal organs. Rub the suckers under cold running water to remove any sand. The cleaned octopus should feel slightly tacky, not slippery.

Bring the water to a boil in a deep pot and add the onion, bay leaf, and whole black peppercorns; do not add salt, as it draws moisture from the octopus during boiling. Holding the octopus by its arms, dip it into the boiling water and lift it out 3 times. Once the arms curl, lower it fully into the pot. Simmer over low heat with the lid ajar for 45 minutes. It is ready when a fork meets no resistance in the thickest part of an arm; if it does, check again at 10-minute intervals.

Remove the octopus from the cooking water and let it cool until lukewarm in a strainer. Cut the arms into 2 cm pieces and the head into strips. Do not put it in the jar while hot; hot octopus will warm the pickling liquid and cause condensation in the jar, although it will not neutralize the vinegar’s acidity.

Mix equal volumes of vinegar and water, then dissolve the rock salt completely in the liquid. Add the thinly sliced garlic, thyme, and red pepper flakes. Do not reduce the proportion of vinegar; its acidity shapes both the flavor and texture of this pickle.

Place the octopus pieces in a clean, dry glass jar rinsed with hot water and pour the pickling liquid over them; the liquid must cover every piece. Drizzle with olive oil, close the lid, and refrigerate immediately. Do not boil or vacuum-seal the jar, and do not store it in a pantry.