1/1 Photo of Pickled Olives
840 hrs 10 mins
I searched everywhere for this recipe!! A friend gave me a bag of green olives, because I had said I would like to try pickling my own. I love the whole Greek thing, making your own cheese and all that. Anyway, I finally found this recipe in a Womens Weekly book. Putting it here so I don't have to search! It is excellent, better then the bought one :)
My Private Note
Units: US | Metric
- 1Pick over the olives, discard any with big blemishes.
- 2With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
- 3Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
- 4To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
- 5Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
- 6Combine the salt and water, stir over heat until the salt has dissolved, cool.
- 7Drain and discard the water in the jars, fill with enough salted water to cover the olives.
- 8Pour enough oil into the jars to cover the olives completely, and then seal the jars.
- 9Mark the date on the jars and store in a cool dark place for 5 weeks.
- 10After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
- 11Cover with oil.
- 12Note: don't mix your olives! they must be pickles separately.
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Nutritional Facts for Pickled Olives
Serving Size: 1 (270 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 312.9
- Calories from Fat 304
- Total Fat 33.7 g
- Saturated Fat 4.5 g
- Cholesterol 0.0 mg
- Sodium 6110.0 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 4.9 g
- Sugars 0.8 g
- Protein 1.5 g