Let's talk about squid pickle, aka the tangy, spicy, umami-packed flavor bomb you didn't know you needed in your life. This is not your grandma's pickle jar—unless your grandma is a culinary genius who loves turning ocean treasures into edible art. Squid pickle is all about bold flavors and perfect textures. Tender squid pieces swim in a sea of spicy masalas, tangy vinegar, and a blend of aromatic spices that will have your taste buds doing the happy dance. This isn't just food it's a vibe. Squid pickle brings serious heat and personality to anything it touches. Need to level up plain rice? Boom, done. Want to transform your boring sandwich? Slather on some squid pickle magic. Craving a sidekick for your parathas or dosas? You've got a new BFF. Honestly, it's the multitasker of condiments, adding that punch of umami and spice to any meal. The best part? You don't need a culinary degree to nail this squid pickle recipe. It's surprisingly easy to make at home—fresh squid, a handful of spices, a splash of vinegar, and you're on your way to pickle paradise. Whether you're a seafood lover or just chasing that next big flavor experience, this tangy treat is a must-try. Squid pickle isn't just a snack; it's a conversation starter, a taste adventure, and your new go-to for spicing up life.

• 500 gms squids
• Oil
• Ground masala paste
• Salt
• Vinegar

• When your taste buds are screaming for something bold and briny, squid pickle is here to deliver the goods—a spicy, tangy delight that'll have you hooked from the first bite.
• This squid pickle recipe is a treasure trove of ocean flavors with a fiery twist, so let's dive in!
• Start with ¼ kilogram of fresh squids, cleaned and cut into bite-sized rings or pieces (see notes for cleaning tips). Make sure they're patted dry for the best flavor soak-up action.
• In a pot of salted boiling water, blanch the squid pieces for about 2-3 minutes, just until they're tender.
• Drain and set them aside to cool.
• If you're feeling adventurous, toss in ¼ kilogram of cleaned mussels for an extra layer of briny goodness.
• Steam them separately until they just open up, then remove the meat and keep it aside—this is optional but worth it!
• Prepare your ground masala paste with bold spices, garlic, ginger, and chili heat—refer to a pork pickle recipe for inspiration or customize it to your spice level.
• Heat a generous amount of oil in a heavy-bottomed pan. Add the ground masala paste and saut until it turns fragrant and the oil starts to separate, signaling peak flavor vibes.
• Gently fold in the blanched squid and steamed mussel meat, ensuring they're coated in that rich, spicy masala. Cook on low heat for a few minutes to let all the flavors meld beautifully.
• Adjust the seasoning with salt and a splash of vinegar for that tangy punch, stirring everything well. Cook until the mixture thickens slightly, but don't overdo it—you want the squid to stay tender and not rubbery.
• Let the pickle cool completely before transferring it to a sterilized jar. Store it in the fridge and let it sit for a day or two to really let the flavors shine. But let's be real—you'll probably be sneaking bites before then!
• Serve this recipe of squid pickle as a fiery side with rice, parathas, or even your favorite snacks. It's spicy, tangy, and downright addictive!