1 no ingredients
Directions
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: ========================= 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
Servings: 1 servings
Pickling Olives Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Recipes as a concept can be observed far back into ancient history, in truth as far as early Egypt, and possibly even further than that. However, mostly, these early recipes were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of documents which described recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius informs us how the ancient cooks made use of a good variety of aromatic flavours, including many that are still in use today such as thyme, mint and dill. As our culinary historical trip moves to more modern times there were two interesting cookery books which appeared in the 14th Century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are not about the curry that is popular today, but rather descriptions of the types of food prepared for the nobility of the time. In the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as basil and coriander. These new herbs and spices was responsible for an increase in publications on food, many of which still exist in academic collections. Over the following few centuries, the rich and powerful families of the West tried to lay on the most exotic meals, and because of this cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. When we get to the 1900s, cookery books are increasing in popularity mostly as a result of higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Pickling Olives recipe.
