| 1 | 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. |
| 2 | Rub salt on the outer sacs and rinse them inside and out with cold water. |
| 3 | Heads and tentacles should be rinsed thoroughly. |
| 4 | Cut the sacs into ?inch wide rounds. |
| 5 | Heat the oil in a frying pan and slip in the squid rounds, heads and tentacles. |
| 6 | 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. |
| 7 | Half fill a clean quart-sized jar with the squid and all the juices remaining in the pan. |
| 8 | Add white vinegar almost to the top, then the pickling spices and herbs. |
| 9 | Seal the jar tightly and shake. |
| 10 | Marinate at least one day before serving. |
| 11 | Keep in the refrigerator. |
| 12 | To serve, remove from marinade and serve cold, within 10 days |
