Pickled Olives

"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 :)"
 
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photo by mummamills photo by mummamills
photo by mummamills
Ready In:
840hrs 10mins
Ingredients:
4
Yields:
50 olives
Serves:
10
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ingredients

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directions

  • Pick over the olives, discard any with big blemishes.
  • With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
  • Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
  • To 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).
  • Change 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.
  • Combine the salt and water, stir over heat until the salt has dissolved, cool.
  • Drain and discard the water in the jars, fill with enough salted water to cover the olives.
  • Pour enough oil into the jars to cover the olives completely, and then seal the jars.
  • Mark the date on the jars and store in a cool dark place for 5 weeks.
  • After 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.
  • Cover with oil.
  • Note: don't mix your olives! they must be pickles separately.

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Reviews

  1. OMG, OMG. OMG we've been eating these for days at mummamills home. We've been stranded here while our car needs to be fixed, so we keep eating!!!!!
     
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