How to pickle your own olives

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Fruit

By Food24 November 03 2009
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Ingredients (7)

olives — fresh, ripe or unripe
water
salt
fresh chillies — 573
vinegar — wine
fresh herbs
garlic — cloves
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Method:

The olives may be picked unripe; they will ripen during the curing process, or may be cured once already ripe. Wash the olives well. Fill a large container with water and add enough salt to make a saturated solution. Place the olives in the solution, cover with a dishcloth and leave in a dark place. Drain and rinse the olives 2-3 times a week for the first 3 weeks, discarding any olives which have gone mushy. Place the olives in a new salt and water solution each time. Thereafter the solution need only be changed once a week. The olives will need to cure for about 2 months. When they’re tender and no longer taste bitter, drain and rinse well. Place in sterilised bottles and fill with a mixture of olive oil and vinegar. For extra flavour add a few sprigs of fresh herbs and 2-3 cloves of garlic to each bottle. Allow to marinate for at least a month before eating.



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