Kalamarakia Tursi (Pickled Squid)

Directions

1. 1

   12 md Squid 3 tb Olive oil Salt Freshly ground pepper 1/4 c Chopped fresh parsley Few sprigs fresh rosemary 2 c White vinegar (approx.)

2. 2

   Rub salt on the outer sacs and rinse them inside and out with cold water

3. 3

   Heads and tentacles should be rinsed thoroughly

4. 4

   Cut the sacs into 1/2-inch wide rounds

5. 5

   Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles

6. 6

   Cover and simmer until bright pink and tender (approximately 30 minutes), adding salt and pepper to taste, parsley and rosemary during the l

7. 7

   Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan

8. 8

   Add white vinegar almost to the top, then the pickling spices and herbs