Side Pannel
Pickling Olives
Ingredients List
- This is the home method of preserving olives when dry salting is not
- convenient.
- 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
- olives.
- 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
- Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Pickling Spice
Categories: Misc
Yield: 1 Servings
2 tb Mace blades
1 tb Allspice berries
1 tb Whole cloves
2 Cinnamon sticks (3"), broken
-into small pieces
12 Black peppercorns
1 Dried bay leaf, crumbled
In a small bowl, mix all ingredients.Store in a small, airtight jar up to 2
months.
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