Pickled Green Olives Recipe
Ingredients
| Raw green olives | 4 Pound | |
| Coarse salt | To Taste | |
| Water | 1 Cup (16 tbs) | |
| Lemon wedges | 2 | |
| Green hot pepper | To Taste |
Directions
Wash the olives well in lukewarm water.
Split each olive two or three times with a sharp fine knife or leave intact.
Place in a sterilised glass or earthenware container and cover with salted water, using 1/2 cup salt to every 4 pints (2.5 litres) of water.
Place a small plate on top to prevent olives floating on top of the solution.
Cover and leave to soak for 6—8 weeks, changing the salted water every week.
Make a brine by boiling together 1 cup salt to every 4 cups of water.
Allow to cool.
Drain the soaked olives and place in a sterilised glass or earthenware container with the lemon wedges and hot green pepper.
Cover with the cool brine, replace the plate and seal with an airtight lid.
Set aside for approx 6—8 weeks until the bitter taste disappears.
Split each olive two or three times with a sharp fine knife or leave intact.
Place in a sterilised glass or earthenware container and cover with salted water, using 1/2 cup salt to every 4 pints (2.5 litres) of water.
Place a small plate on top to prevent olives floating on top of the solution.
Cover and leave to soak for 6—8 weeks, changing the salted water every week.
Make a brine by boiling together 1 cup salt to every 4 cups of water.
Allow to cool.
Drain the soaked olives and place in a sterilised glass or earthenware container with the lemon wedges and hot green pepper.
Cover with the cool brine, replace the plate and seal with an airtight lid.
Set aside for approx 6—8 weeks until the bitter taste disappears.
Chef
