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
It is actually possible to trace the history of written recipes back into ancient history, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. He describes how the meals were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient chefs used many spices, including a few that are still present in modern kitchens such as basil, rue and parsley. Closer to modern times, there are some books dating from the fourteenth century ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is served today, but instead descriptions of the types of meals prepared for the rich and wealthy people of the time. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including rosemary and coriander. The introduction of these new tastes prompted a surge in recipe manuscripts, the majority of which are kept safe in private collections. By the time we get to the twentieth century, cooking books were greatly in demand due to higher levels of literacy, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pickling Olives recipe.
