Polyps in Vinegar

Preparation:

Preparation: Clean the octopuses, remove the eyes, the beak and the vesicle, beat them lightly with a meat mallet to soften them, wash them for a long time under running water and let them drain in a colander. Put a pot on the fire with about 200 cI of lightly salted water; when it comes to the boil, dip the octopuses 3 times, holding them by the head so that the tentacles curl up, then throw them completely into the water and let them cook for about 20 minutes. When cooked, drain and cut into pieces about 8 cm long. Put them to dry for a few hours spread between 2 sheets. Wash and dry the mint leaves. Arrange the octopuses in 2 50 cl glass jars alternating them with mint leaves, pieces of garlic and pepper. Place a saucepan on the heat with the vinegar, bring it to the boil and let it boil for 3 minutes, then pour it over the octopuses. Leave to cool, close the jars hermetically.