Pickled Olives
Harvest olives carefully to avoid bruising.
place olives in a container and cover with water, make sure there are no olives in contact with air.
Change the water daily for 10 to 20 days, rinse them before placing them in clean water.
Taste to see the bitterness every 2 days after the 10 th day.
Brine,10 %.
100 grams of plain salt to every litre of water.
or a salt acid combo
60 grams of plain salt, 200 mils of whites wine vinegar, 800 mils of water.
Bring to the boil and leave to cool
Rinse olives pack into sterilised jars
Poor the cooled brine on to 15 mm, fill to the top with olive oil
seal the jars and store in a cool dry place for 4 to 6 weeks before tasting.
Once opened store in the fridge.
Harvest olives carefully to avoid bruising.
place olives in a container and cover with water, make sure there are no olives in contact with air.
Change the water daily for 10 to 20 days, rinse them before placing them in clean water.
Taste to see the bitterness every 2 days after the 10 th day.
Brine,10 %.
100 grams of plain salt to every litre of water.
or a salt acid combo
60 grams of plain salt, 200 mils of whites wine vinegar, 800 mils of water.
Bring to the boil and leave to cool
Rinse olives pack into sterilised jars
Poor the cooled brine on to 15 mm, fill to the top with olive oil
seal the jars and store in a cool dry place for 4 to 6 weeks before tasting.
Once opened store in the fridge.
