Pickling Olives – How to Pickle Your Own Olives

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There is something unique and great about making your own food from scratch. This holds true for pickling your own olives as well. Italians, Greeks, Turkish, Spanish, Lebanese, and other nationalities have been pickling their own olives for many years. These special recipes have been handed down for many generations, and have become an important part of family traditions for people all over the world.

Pickled olives can be combined with other meals or simply eaten alone. They are fairly simple to make, and can very well become a part of your family’s tradition. There are many different recipes for pickling olives, but here is a simple one that nearly anyone can follow.

The first thing you want to do is get some fresh olives. Olives that are picked fresh off of the tree are very bitter and nearly inedible. You can soak the olives in brine water for several days to get rid of the bitterness. When soaking the olives, it is important to change the water everyday until the soaking process is complete.

After this stage is done, wash the olives thoroughly. Next, you want to make a few slits in the olives from end to end. It is important to make sure the slits reach the seed. When you are done slicing them, poke them repetitively with a fork. To make this process easier, some people choose to gently knock the olives against a cupboard. With this method, there is the possibility of crushing the olives, but it should not take more than a couple of times to get the hang of it.

Next, pour a layer of olives in a sterilized jar that has a lid. Add a layer of garlic cloves and a layer of sliced lemon on top of the olives. Add another layer of olives, and then another layer of garlic cloves and sliced lemon. Repeat these steps until the jar is filled. Combine a cup of salt and 10 cups of water in a bowl. Pour the salt water solution in the jar until the water reaches the top of the olives. The salt and lemon are natural preservatives and will keep the olives from spoiling for years.

Pour a thin layer of extra virgin olive oil on top of the olives. The olive oil will act as a sealant and prevent air from coming in contact with the olives. You can use another type of oil, but extra virgin olive oil tends to work the best.

Close the lid on the jar and store the olives in a cool, dark place. You should wait a month or so before tasting them. However, it is recommended that you allow them to sit for at least 2 to 3 months. The longer you let the olives sit, the better they will taste.

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