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Method :
Remove heads from octopus and cut up
tentacles. Combine with vinegar and sugar in a
saucepan over medium heat, bring to the boil, add cucumbers and cook
for 2 minutes. Remove octopus and cucumber with a
slotted spoon, cool. Reheat the vinegar mixture and bring
to the boil, simmer for 5 minutes. Cool to room temperature and add to
octopus and cucumber. Add the mustard seeds and dill and
chill until ready to serve. Place octopus and cucumber onto
serving plate, pour a little vinegar marinade over the top and
garnish with dill sprigs, if desired.
Serves 6
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