Pickled Olives

Recipe by mummamills
READY IN: 840hrs 10mins
SERVES: 10
YIELD: 50 olives
UNITS: US

INGREDIENTS

Nutrition
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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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