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Pickled octopus

Australian Gourmet Traveller recipe for pickled octopus.

By Lisa Featherby
  • Serves 12
  • 20 mins preparation
Pickled octopus
Pickled octopus

You'll need to begin this recipe a day ahead.



  • 1
    Place tentacles in a large sterilised jar, top with remaining ingredients, ½ tsp sea salt flakes and 200ml water, and set aside in a cool dark place, turning jar every 4 hours, until octopus is pickled (12 hours-1 day). Refrigerate until required. Octopus will keep refrigerated for a week. Remove from pickling mixture with a slotted spoon and serve with fennel, mint and parsley salad, bread and olives.