Seasoned green olives - country living
Last updated 6/12/2012 1:22:33 AM. Recipe ID 55244. Report a problem with this recipe.
Title: Seasoned green olives - country living
Yield: 15 Appetizer
1 lb Fresh green olives
2 c Water
2 tb Uniodized or pickling salt
1 c White-wine vinegar
1 Lemon, halved, seeded, and
-cut into 1/2-inch cubes
1 tb Dried or 3 T chopped fresh
3 Cloves garlic, halved
1/4 c Olive oil
1. With flat side of meat mallet or rolling pin, crush each olive
just to crack the flesh. Place cracked olives in 1-quart jar. Add
enough cold water to cover olives and insert a small, sealed plastic
food-stor- age bag filled with 1/4 C water to keep the olives
immersed. Seal jar; refrigerate 3 weeks, changing water in jar every
2. After 3 weeks, sample an olive-it should be only slightly bitter.
Continue to soak olives in water if still very bitter.
3. When olives are ready, in 1-quart saucepan, heat 2 C water to
boiling. Add salt and stir to dissolve. Set brine aside to cool to
4. Drain olives and rinse in cold water: Place cured olives in clean 1
~quart jar. Cover olives with cooled brine. Stir in vinegar, lemon
cubes, oregano, and garlic. Top with olive oil and seal jar. Refrig-
erate olives at least 1 month to develop flavor. Olives will keep for
2 more months refrigerated. Drain before serving.
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