Ever tried pickling octopus? It's a great way to preserve it and use for salads or starters. I mostly serve the picked octopus for a quick lunch, with some chopped celery stalks, carrots and onions. A drizzle of olive oil and that's it!
Bring to a boil a large pot with abundant salted water. Stick a bbq fork in the head of the octopus, slowly dip in the water and lift it up. Repeat this 3 times. The tentacles will immediately curl. Then, add all the octopus to the salted water and cook for 20 minutes. Remove from heat and let cool in its cooking water, about 20 minutes.
Once cold, chop in 5 to 6cm pieces. Pat dry with a kitchen paper.
Place a few pieces of octopus in 1 large or 2 smaller sterilized glass jars. Add some pieces of garlic and a mint leaf, more if you like. Proceed the same way alternating octopus, garlic and mint until you fill the jar. Leave a 2cm free space from the edge. Pour the vinegar to fill the jar and close tightly. Refrigerate for at least 48 hours before serving.
The pickled octopus will keep in the fridge for up to 2 to 3 weeks. Make sure the fish is always submerged in vinegar, so add more if the level goes down.