*  Exported from  MasterCook  *
 
                              PICKLING OLIVES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   This is the home method of preserving olives when dry
   salting is not convenient.
   
   If green and ripe olives are mixed together, it is
   necessary to separate them since the ripe olives take
   less time to treat.
   
   1.  Wash olives well and cut 3 slits in each with a
   very sharp, fine-bladed stainless steel knife, or
   (better still) use a razor blade so that the flesh is
   not bruised.
   
   2.  Put olives into glass jars or crocks and cover
   with cold water.
   
   3.  Place a small plate on top to keep olives
   submerged.
   
   4.  Pour water off carefully each day and replace with
   fresh water, without disturbing olives too much -- do
   this for 3 days for ripe olives, 5 for green.
   
   5.  Pour off and measure the last lot of water to
   acertain amount of brine required.
   
   6.  Measure that quantity of fresh, warm water into a
   pan and dissolve enough coarse pickling salt in it so
   that when an egg is immersed, an area about an inch in
   diameter breaks the surface.  Approximate quantities
   of salt and water are as follows:
   
   **      100 g salt to 1 litre water   -OR-
   
   **      4 oz salt to 1 Imperial pint water  -OR-
   
   **      3-1/4 oz salt to 1 U.S. pint water
   
   7.  Bring brine to the boil then cool thoroughly
   before pouring over olives.
   
   8.  Flat 1/2 cup olive oil on top of each jar or crock
   and seal.
   
   The olives can remain indefinitely, but black olives
   should be ready for eating in 6-8 weeks, green olives
   in 2-3 months.  Olives are ready for use when
   bitterness has gone.
   
     TO PREPARE FOR THE TABLE: ÿÿÿÿÿÿÿÿ	Remove enough olives for 1 month’s
  requirements.
   Drain well and put into a jar. Cover with vinegar, add
   1-2 cut cloves of garlic and float 1 tablespoon olive
   oil on top.  Leave for 1 week before using.
   
   * Source: The Greek Cookbook - by Tess Mallos * Typed
   for you by Karen Mintzias
  
 
 
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