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- Preserving olives in a brine when dry salting is not convenient
- Wash olives.
- Cut 3 slits in each with a very sharp knife or razor blade.
- Place in crocks or glass jars and cover with cold water.
- Place a plate on them to keep them submerged.
- Pour off water each day without disturbing olives too much.
- Do this for 3 days for ripe olives and 5 days for green olives.
- Pour off and measure the last water to acertain the amount of brine needed.
- Measure that amount of fresh warm water in a pan.
- Dissolve pickling salt in it so when an egg is immersed, an area about an inch in diameter breaks the surface.
- Approximate quantity of salt and water is 3-1/4 oz (91 grm) salt and 1 pint water.
- Bring brine to a boil, cool throughly before pouring over olives.
- Float 1/2 cup (125 ml) olive oil on top of each jar, and seal.
- Olives can remain indefinitely, but black olives should be ready in 6 to 8 weeks, green olives in 2 to 3 months.
- Olives are ready when bitterness is gone.
- To prepare for the table, remove enough for 1 months requirement.
- Drain well and put into a jar.
- Add 1 or 2 cut cloves of garlic.
- Cover with vinegar.
- Float 1 tbsp (15 ml) of olive oil on top.
- Leave 1 week before using.
- Haven't tried this yet, but I will this year.
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