24-02-2005, 11:21 AM
Try this:
Clean your squid, removing the skin, etc.
Take the tenticles, and rub down with salt to remove any excess slime.
Take the cleaned bodies and tenticles, and cut into the desired bite sized pieces. Place into a stainless steel or glass bowl (NEVER USE ANY OTHER TYPE OF METAL, ESPECIALLY ALUMINUM!! TO BE SAFE, USE A GLASS OR PORCELIN BOWL.)
Mix the squid pieces with some Kosher salt (best type <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/xyxthumbs.gif' class='bbc_emoticon' alt=':au:' /> ) or pickling salt (what you use when you don't have Kosher <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/mad.gif' class='bbc_emoticon' alt=':th' /> ), then after the pieces are coated with salt, cover all of it with a 1/4 inch layer more, of salt. Cover and let this sit in the refrigerator over night.
Now, this next part has to be made ahead of time, to allow the mix to cool down.
Simmer: (IN A STAINLESS STEEL OR VISIONS GLASS POT, NEVER ALUMINUM!!!)
1 cup of water,
1 cup of white vinegar
a heaping 1/4 cup of white sugar,
2 heaping teaspoons of minced garlic,
1/4 teaspoon of powdered alum,
and 4 teaspoons of pickling spice.
At this point, you can also add some hot peppers or other spices as desired.
Gently stir.
After this has simmered (never boiled) for several minutes, and the sugar has disolved, remove from the heat and let cool.
After cooled, add 2 cups of white wine, cover, and put in the refrigerator.
After the squid have set in the salt overnight, remove from the fridge, and rinse real well, allowing the water to strain off. Pack the washed squid into cleaned jars, layering with some sliced onions and additional peppers if desired; pack about 3/4 of the jar. You can also put in slices of lemon or lime as well, whole garlic cloves, etc.
Spoon the spiced vinegar/wine mix over, enough to cover the squid. Make sure you spoon the pickling spice and minced garlic, too. Cover the jars, and refrigerate for several days to a week before eating.
I like to eat the onions with the squid <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/beer_mug.gif' class='bbc_emoticon' alt=':au:' /> . This also works real well for saltwater fish.
Please post and let me know how you like this recipe, good or bad! I'm always changing it.
Enjoy,
Chris <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/laugh.gif' class='bbc_emoticon' alt=':au:' />
Clean your squid, removing the skin, etc.
Take the tenticles, and rub down with salt to remove any excess slime.
Take the cleaned bodies and tenticles, and cut into the desired bite sized pieces. Place into a stainless steel or glass bowl (NEVER USE ANY OTHER TYPE OF METAL, ESPECIALLY ALUMINUM!! TO BE SAFE, USE A GLASS OR PORCELIN BOWL.)
Mix the squid pieces with some Kosher salt (best type <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/xyxthumbs.gif' class='bbc_emoticon' alt=':au:' /> ) or pickling salt (what you use when you don't have Kosher <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/mad.gif' class='bbc_emoticon' alt=':th' /> ), then after the pieces are coated with salt, cover all of it with a 1/4 inch layer more, of salt. Cover and let this sit in the refrigerator over night.
Now, this next part has to be made ahead of time, to allow the mix to cool down.
Simmer: (IN A STAINLESS STEEL OR VISIONS GLASS POT, NEVER ALUMINUM!!!)
1 cup of water,
1 cup of white vinegar
a heaping 1/4 cup of white sugar,
2 heaping teaspoons of minced garlic,
1/4 teaspoon of powdered alum,
and 4 teaspoons of pickling spice.
At this point, you can also add some hot peppers or other spices as desired.
Gently stir.
After this has simmered (never boiled) for several minutes, and the sugar has disolved, remove from the heat and let cool.
After cooled, add 2 cups of white wine, cover, and put in the refrigerator.
After the squid have set in the salt overnight, remove from the fridge, and rinse real well, allowing the water to strain off. Pack the washed squid into cleaned jars, layering with some sliced onions and additional peppers if desired; pack about 3/4 of the jar. You can also put in slices of lemon or lime as well, whole garlic cloves, etc.
Spoon the spiced vinegar/wine mix over, enough to cover the squid. Make sure you spoon the pickling spice and minced garlic, too. Cover the jars, and refrigerate for several days to a week before eating.
I like to eat the onions with the squid <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/beer_mug.gif' class='bbc_emoticon' alt=':au:' /> . This also works real well for saltwater fish.
Please post and let me know how you like this recipe, good or bad! I'm always changing it.
Enjoy,
Chris <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/laugh.gif' class='bbc_emoticon' alt=':au:' />