Olives Recipes
Pickling Olives #2
Ingedients
Olives
6 litres of water
600g of non-iodised salt and
600mls
of red wine vinegar.
Method
Harvest ripe olives and pick over carefully to discard damaged fruit.
To remove the bitterness place the fruit in cold water and leave them for 10-14
days, never longer. The water becomes dark and scummy so needs to be changed
daily.
Mix up a brine with water and, salt and red wine vinegar.
Bring the water to boil, drop in the olives, bring back
to boil quickly so boil for a full minute. Drain out olives.
Remove brine from heat and stir in salt and vinegar – cool. Rinse olives
in cold water and place in sterilised jars. Pour cooled brine over olives to
come just below top of jar. Seal.
Store in a cool room for at least 3 months.