---------- Recipe via Meal-Master (tm) v8.04
  
       Title: TWO METHODS TO CURE OLIVES
  Categories: Can/cure
       Yield: 1 Info
  
            Olives
            Salt
  
   To salt cure ripe olives:  Use small unbruised black
   or purplish-black olives.  Cover bottom of clean
   slatted wooden box (such as a fruit lug or a flat
   rectangular basket with a double layer of cheesecloth.
   Rinse olives in cold water and put a layer on bottom
   of box. Cover damp olives with a layer of uniodized or
   pickling salt. (For each pound of olives, you'll need
   at least a pound of salt for the monthlong process.)
   Repeat layering olives and salt, then cover the entire
   batch with a final layer of salt and another piece of
   cloth. Set box into a tray or cardboard box so that
   the liquid that seeps out will not stain the
   countertop or floor; store in cool basement or garge
   and let stand one week. After a week, uncover and
   transfer olives and salt to another container.
   Re-layer olives with additional salt in the same
   cloth-lined box for about three to four days. Repeat
   layering and salting olives every four days for one
   month, using new salt each time, until olives are
   wrinkled and lose enough bitterness to be edible.  (If
   any mold appears on the olives, rinse mold off with
   cold water and soak olives in bowl of distilled white
   vinegar for one hour, then return to salt. Otherwise,
   there is no need to rinse the olives in water before
   returning them to the salt cure.) In batches, remove
   cured olives from salt; place them in a large strainer
   or a colander. Dip strainer or colander into saucepan
   of boiling water for a few seconds. Drain blanched
   olives and rinse with cold tap water. (Repeat this
   step with remaining olives, changing boiling water
   whenever it gets too salty-after about every 12th
   dip.) Spread olives out on paper towels to dry for a
   few hours or overnight.  Place olives in jars and
   cover with olive oil. If desired, mix in herbs, hot
   peppers, garlic, vinegar, or grated orange or lemon
   rind. Store sealed jars in the refrigerator.  The
   olives will keep for at least one month.  Dry-cured
   olives may also stored in new salt in airtight
   containers for up to six months in the refrigerator.
   Before using salt-stored olives, rinse and dry the
   fruits.
   
   To brine cure green or ripe olives:  Use mature fully
   colored green or dark-red to purplish-black olives.
   The ripe olives may fade in color during curing but
   they will darken again when exposed to air. With small
   knife, slash each olive to its pit three times. Rinse
   in water. Place rinsed and drained olives in one-quart
   glass jars, filling them 3/4 full. Cover the olives
   with a brine containing 3/4 cup uniodized or pickling
   salt dissolved in a gallon of water. Insert a small,
   sealed food-storage bag filled with 1/4 cup water into
   each jar to keep olives immersed in brine. Screw on
   the lid loosely and refrigerate. After one week,
   replace the brine with a mixture of 1 2/3 cups salt
   per gallon of water. After 15 days replace the brine
   with another mixture of 1 2/3 cups salt per gallon of
   water. Replace the brine at 1-month intervals for
   additional two to three months. If you keep the olives
   airtight in brine, you can store them for at least one
   year.  You can eat these olives within two months if
   you like fairly-bitter olives. Use them for cooking or
   season them for appetizers. To rduce their saltiness,
   soak the olives in fresh water three days. Store any
   uneaten desalted olives in the refrigerator in a
   solution of one part red or white wine vinegar to two
   parts water and float a layer of olive oil on top to
   preserve them.
   
   Source: Country Living
  
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