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
PICKLED OLIVES
Make and share this Pickled Olives recipe from Food.com.
Provided by chef zermane dit ze
Categories African
Time P1D
Yield 1 jar
Number Of Ingredients 6
Steps:
- Soak olives 24 hours changing water several times.
- rinse and place with lemons, chillis in glass sterilised jar.
- cover with solutiuon 3T salt to every pint (575mls) water.
- cover with layer of olive oil and layer carob leaves (optional)and cover tight.
- leave 5 months in cool, dark place.
Nutrition Facts : Calories 672.2, Fat 54.3, SaturatedFat 7.2, Sodium 4375.9, Carbohydrate 67.2, Fiber 28.2, Sugar 6.9, Protein 9.5
PICKLED RED ONIONS AND OLIVES
This quick pickle adds a bright kick to salads, fried foods, and roasted vegetables. Try it as a pizza topping, with roasted cauliflower and some thinly sliced salami.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 8m
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Spoon into an airtight container. Pickles can be refrigerated up to 1 week.
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90% (53)Estimated Reading Time 2 minsCategory Stone FruitPublished 2013-01-14
- Wash the olives well in water and place them in a big bowl which can hold all the olives and add water to cover them.
- Extract the bitterness from the olives by soaking them in fresh water for a week. Change the water every day. You can split the olives by beating lightly (without crushing) every olive with a wood gavel.
- Pour out the soaking water after seven days of soaking. Get a clean jar and stuff the olives inside.
- Put in the garlic, hot peppers, lemon slices, coriander or fennel seeds and bay leaves into the jar.
- The olives will be ready for eating after 2 weeks to a month, if they were split, or four months if they are intact.
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