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Pickled octopus

Australian Gourmet Traveller recipe for pickled octopus.

By Lisa Featherby
  • 20 mins preparation
  • Serves 12
  • Print
Pickled octopus
You'll need to begin this recipe a day ahead.


  • 1 quantity <b><a href=''>cooked octopus tentacles</a></b>, cut into 1cm-thick slices
  • 400 ml red wine vinegar
  • 200 ml olive oil
  • 6 black peppercorns, crushed
  • 4 fresh bay leaves
  • 1 garlic clove, bruised
  • To serve: fennel, mint and parsley salad
  • To serve: bread and olives


  • 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.