Pickled Octopus - - Polpetti nell'Aceto

Ingredients:

• 3 1/3 pounds (1.5 k) baby octopus, cleaned (you could also use baby squid or cuttlefish)
• Fresh mint
• Garlic cloves, sliced
• Red wine vinegar

Preparation:

Wash the octopus, put them in a pot with water to cover, and bring the pot to a boil. When the octopuses have become tender drain them, pat them dry, and put them in a glass jar, interlayering them with mint leaves and slivers of garlic. Add vinegar to cover, shaking the jar to dislodge bubbles, cover the jar, and put it in a cool dark place. They'll be ready in a week's time and keep for several more.

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