Serves: 5
Total Calories: 240
Yield: 2 Pounds Cured Black Olives
*Note that you will have to make a new batch of Brine Solution #2 for the second and third stages of the curing process.
1. Prepare Brine Solution #1 by completely dissolving the salt in the water.
2. Divide the olives evenly between the 2 jars, and cover completely with the brine. Fasten the lids loosely, and store the jars in a cool place (between 60°F and 70°F) for 1 week.
3. After 1 week, prepare Brine Solution #2 by completely dissolving the salt in the water. Discard the old brine and fill the jars with the new brine. Again, store in a cool place, this time for 2 weeks.
4. After 2 weeks, prepare another batch of Brine Solution #2. Discard the old brine and again fill the jars with the new brine. This time, fasten the lids securely. Store in a cool place for 2 months, keeping close watch. If pressure forms, loosen the lids to release the gas, and then close the jars firmly again. If the brine spews out at any time, open the lids carefully, discard the brine, and replace it with a new batch of Brine Solution #2.
5. The salty brine will preserve the olives for about a year, as long as the container is airtight and the olives are immersed in the brine. These olives may be used as is in cooking. If you want to munch on them, soak them overnight in cool water to eliminate excess salt. Any soaked olives that are not immediately eaten can be stored in a solution of one part red wine and one part red wine vinegar. Float a layer of olive oil on the surface and refrigerate. Bring to room temperature before serving.
This Brine-Cured Olives recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
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