Pickling olives
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Pickling olives
  Pickling    Greek    Preserves  
Last updated 6/12/2012 1:17:56 AM. Recipe ID 48545. Report a problem with this recipe.
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      Title: Pickling olives
 Categories: Greek, Preserves
      Yield: 1 Servings
  This is the home method of preserving olives when dry salting is not
  If green and ripe olives are mixed together, it is necessary to
  separate them since the ripe olives take less time to treat.
  1.  Wash olives well and cut 3 slits in each with a very sharp,
  fine-bladed stainless steel knife, or (better still) use a razor
  blade so that the flesh is not bruised.
  2.  Put olives into glass jars or crocks and cover with cold water.
  3.  Place a small plate on top to keep olives submerged.
  4.  Pour water off carefully each day and replace with fresh water,
  without disturbing olives too much -- do this for 3 days for ripe
  olives, 5 for green.
  5.  Pour off and measure the last lot of water to acertain amount of
  brine required.
  6.  Measure that quantity of fresh, warm water into a pan and dissolve
  enough coarse pickling salt in it so that when an egg is immersed, an
  area about an inch in diameter breaks the surface. Approximate
  quantities of salt and water are as follows:
  **      100 g salt to 1 litre water   -OR-
  **      4 oz salt to 1 Imperial pint water  -OR-
  **      3-1/4 oz salt to 1 U.S. pint water
  7.  Bring brine to the boil then cool thoroughly before pouring over
  8.  Flat 1/2 cup olive oil on top of each jar or crock and seal.
  The olives can remain indefinitely, but black olives should be ready
  for eating in 6-8 weeks, green olives in 2-3 months. Olives are ready
  for use when bitterness has gone.
  TO PREPARE FOR THE TABLE: ========================= Remove enough
  olives for 1 month's requirements. Drain well and put into a jar.
  Cover with vinegar, add 1-2 cut cloves of garlic and float 1
  tablespoon olive oil on top.  Leave for 1 week before using.
  * Source: The Greek Cookbook - by Tess Mallos * Typed for you by Karen

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Recipe ID 48545 (Apr 03, 2005)

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