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Kalamarakia Tursi (Pickled Squid)

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      Title: KALAMARAKIA TURSI (PICKLED SQUID)
 Categories: Greek, Seafood, Appetizers
      Yield: 6 Servings
 
     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.)

MMMMM------------------PICKLING SPICES & HERBS-----------------------
      8    Black peppercorns
      2    Garlic cloves
      1    Bay leaf
      1    Sprig fresh rosemary
 
  Wash and clean the squid, separating the outer sacs
  from the heads and tentacles, removing and discarding
  the translucent cartilage, and small sand bag and ink.
  Rub salt on the outer sacs and rinse them inside and
  out with cold water. Heads and tentacles should be
  rinsed thoroughly. Cut the sacs into 1/2-inch wide
  rounds. Heat the oil in a frying pan and slip in the
  squid rounds, heads and tentacles. Cover and simmer
  until bright pink and tender (approximately 30
  minutes), adding salt and pepper to taste, parsley and
  rosemary during the last 15 minutes. Half fill a clean
  quart-sized jar with the squid and all the juices
  remaining in the pan. Add white vinegar almost to the
  top, then the pickling spices and herbs. Seal the jar
  tightly and shake. Marinate at least one day before
  serving. Keep in the refrigerator.
  To serve, remove from marinade and serve cold, within
       10    days.
 
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