PICKLED OLIVES
I searched everywhere for this recipe!! A friend gave me a bag of green olives, because I had said I would like to try pickling my own. I love the whole Greek thing, making your own cheese and all that. Anyway, I finally found this recipe in a Womens Weekly book. Putting it here so I don't have to search! It is excellent, better then the bought one :)
Provided by mummamills
Categories Very Low Carbs
Time P1m4DT10m
Yield 50 olives, 10 serving(s)
Number Of Ingredients 4
Steps:
- Pick over the olives, discard any with big blemishes.
- With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
- Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
- To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
- Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
- Combine the salt and water, stir over heat until the salt has dissolved, cool.
- Drain and discard the water in the jars, fill with enough salted water to cover the olives.
- Pour enough oil into the jars to cover the olives completely, and then seal the jars.
- Mark the date on the jars and store in a cool dark place for 5 weeks.
- After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
- Cover with oil.
- Note: don't mix your olives! they must be pickles separately.
Nutrition Facts : Calories 313, Fat 33.8, SaturatedFat 4.5, Sodium 6110, Carbohydrate 5.8, Fiber 5, Sugar 0.8, Protein 1.6
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