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Olives

Ingredients
  • Choose red to dark red olives, slash them on one side with a very
  • sharp stainless knife to reduce bruising. Place the olives in any
  • non-metallic container. Make a solution of 1/4 cup salt dissolved
  • in 1 quart water, and pour enough over the olives to immerse them.
  • Make sure the olives are completely submerged in the solution.
  • Store in a cool place, changing the solution once a week, for three
  • weeks. Any scum that forms on the surface is harmless, just rinse
  • the container and the olives in fresh water if some forms.
Instructions

Taste one of the largest at the end of three weeks. If only slightly bitter (should still be a bit tangy), pour off the brine and rinse the olives. If still quite bitter, rebrine for another week. Marinade recipe (use same container) 1.5 cups white wine vinegar 1 tbs salt dissolved in 2 cups water 1/2 tsp dried oregano 3 lemon wedges 2 cloves garlic Pour marinade over the olives and float enough olive oil to form a layer 1/4 inch on top. The olives will be ready to eat after sitting in the marinade for a few days. Store in a cool place or in fridge. (Warning: if kept too long, the lemon and vinegar flavors will predominate, so eat within a month after ready.)

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