I wanted to make sure on my measurements, sorry
I always cook the frozen one according to the directions. Nothing worse than mushy and soft ones. I marinade it this basic recipe, but adding some fresh thyme (just sprigs), and some other herbals is great. I like a bit of lemon 1 teaspoon and like a little shallot diced for flavor and some red chili flakes for a little heat, but I change it all the time. This is my favorite. Makes a great easy marinade. Let set in a mason jar or glass bowl over night and then serve. Great with some olives, feta, sausage, salami, baby grape tomatoes, mushrooms, etc. Anti Pasto, my favorite.
I use: 1 cup wine vinegar white not red; 1 cup olive oil, not virgin, I like a hearty olive oil.;
3-6 cloves or teaspoons of fresh garlic minced; salt and pepper
3 tablespoons minced fresh Italian parsley
To me pickling and marinating are two separate things. Do you want to keep them for a while or is just a one time thing. I do mine 2 separate ways. I don't use pickling spice when I just marinate to use within a day or so.
Just curious. I hope that isn't a stupid question.