Brine Cured Olives
Get all the information on how to pickle olives with this olives curing recipe. Taste the true goodness of olives with this recipe showing you all about curing olives.
- 3 cups olives
- 2 cups cold water
- 2 cups hot water
- 1/4 cup canning salt
- Wash, pick over olives. Nick all olives deeply lengthwise along the olive. Put olives into container.
- Make up a brine in the proportions of 1/4 cup canning salt to 4 cups water. 2 cups cold water and 2 cup hot water is hot enough to dissolve salt, but cold enough not to cook the olives.
- Make enough brine to completely cover olives, weigh down the olives into the brine using a Ziploc bag of water.
- Cover the container of olives, set on top of a plate--the olive juice is brown and can stain your kitchen floor if you don't have protection.
- Soak olives in the brine for one week, then change brine completely and faithfully once/week, stir olives with a wooden spoon when you think about it .
- Start tasting olives after 3 weeks, keep changing brine until they are edible (not bitter).
- If you get mold, yeast, etc, it is harmless if the olives are covered in the brine. Just rinse your olives, pick out any rotten olives, scald the container, make up fresh brine and rebrine your olives.
- After the olives have been brined, can add garlic cloves, hot peppers, bay leaves, lemon, oregano, or almost anything. When you add flavorings, should store olives in refrigerator.
- Olives in the salt brine can be stored in their crock in a cool, dry place (the garage would work fine).