2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Apart from being extremely tasty, olives are also very useful. They are a valuable source of vitamins - A, B, E, D, C and K. The high content of omega acids make them a must-have product on the table.
Many have tried the opinion that home-made pickled olives are many times tastier than those sold in the store.
For this reason, here are some useful tips for pickling olives. To prepare 500 grams of olives, you need a large glass jar and a deep bowl. Two types of brine are made.
For the first, mix four cups of filtered water with four tablespoons of salt. In a deep bowl, place the well-washed olives and pour over the brine. Press them well with a plate to soak them all well. They should stay like this for 24 hours, during which time change the brine at least twice.
Then wash them well and soak them again with the first marinade, this time adding the juice of one lemon.
Then add the second brine, which is made from three tablespoons of olive oil, two cloves of crushed garlic, a teaspoon of Himalayan salt, 2 tablespoons of ground coriander and two slices of lemon (with peel), finely chopped.
Cover the neck of the jar with gauze or a cap, but do not tighten it tightly. Leave the flavored olives for 20-30 days or until the bitterness disappears completely. At the end of the marinade, remove the olives and squeeze them and wash well under running water.
In a deep bowl, mix all the ingredients from the second marinade and add the olives. Stir well for a few minutes, then pour the olives into a suitable storage container. The olives will be perfect for consumption after 4 days.
The olives prepared in this way are stored in a refrigerator, covered with foil, so that they do not dry out and retain their taste for the longest time.
If you live in an area with clean sea water, you can replace the ingredients of the first marinade with it, for this purpose strain it well through cheesecloth or gauze to remove sand.
This will allow you to save products, as well as increase the usefulness and energy values of olives.
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