Greek
Brine Olives
Using red-ripe or black-ripe olives make this the Greek version.
Red-ripe brined olives will turn grey-green to pink, while the black ones
become a deep purple-black, like the Kalamata type.
convert
measurements
Red-ripe or black-ripe olives
Pickling (non-iodized) salt
Water
1. With a sharp paring knife, slash each olive to its pit lengthways. Place in a
large sterile stoneware, ceramic or glass container.
2. Make a brine using 5 tsp of salt dissolved in 1 liter of water (use this
ratio
if you need more/less). Pour over the olives to cover, and use a plate to
weigh down the olives to keep them fully submerged. Cover and leave in a cool
place.
3. Make a brine using 5 tsp of salt dissolved in 1 liter of water (use this
ratio
if you need more/less). Pour over the olives to cover, and use a plate to
weigh down the olives to keep them fully submerged. Cover and leave in a cool
place.
Remove any floating or spoiled olives at any time.
4. After the 3 weeks, taste one of the larger olives. If it is too bitter,
re brine and soak for another week. Re taste until bitterness has nearly gone
(this may take generally about 6 weeks). When they taste ok (a slight bitterness
is normal)
pour off brine and rinse in fresh water several times.
They are now ready to marinate.
Love, friendship, respect, do not unite people as much as a
common hatred for something.
- Anton Pavlovich Chekhov