Kalamarakia Tursi (Pickled Squid)

     12 md Squid                             1/4 c  Chopped fresh parsley
      3 tb Olive oil                                Few sprigs fresh rosemary
           Salt                                2 c  White vinegar (approx.)
      8    Black peppercorns                   1    Bay leaf
      2    Garlic cloves                       1    Sprig fresh rosemary
           Freshly ground pepper
		
  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.