Pickled Olives
photo by mummamills
- Ready In:
- 840hrs 10mins
- Ingredients:
- 4
- Yields:
-
50 olives
- Serves:
- 10
ingredients
- 1 1⁄2 kg green olives (or black)
- 1⁄3 cup fine sea salt
- 1 liter water
- 1⁄2 cup olive oil (approx)
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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RECIPE SUBMITTED BY
mummamills
Australia