Desserts
Pickled Green Olives
How to make pickled green olives with a tried-and-true recipe and wonderful flavor. You can soak the olives for one to three days, as you prefer, and the longer you soak them, the more of their bitterness will go away.
A tried-and-true recipe for pickled green olives with a wonderful flavor
Ingredients
Start here, then move straight into the method.
- 1 kilo coarse salt for every 10 kilos of green olives, or 2 tablespoons coarse salt for every cup of water (we leave it to you to estimate the amount of salt according to the quantity of olives you want to pickle)
- Lemon slices - optional
- Hot pepper pods - optional
- Fennel - optional
- Olive oil for the top of the jars
Method
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- After washing the olives, arrange them or crush them slightly to make cuts in the olives; you can also cut them with a knife
- Soak the olives once, meaning cover them with water and leave them for a full day
- Drain the olives from the water
- Divide the olives among jars with lemon slices, fennel, and hot pepper pods, then cover them with salted water (dissolve 2 tablespoons of coarse salt in each cup of water)
- Add a layer of olive oil on top of the jars before sealing them
- Seal the jars tightly and wait at least 10 days for the green olives to be ready to eat
- Note: You can soak the olives for several days; that is, cover them with water for 12 to 24 hours, drain them, then cover them again with clean water... and so on for up to 3 days. However, to keep the oil inside the olives, you can simply soak them once only, depending on tasteTimers: 1440 min
- Also see How to Make Salted Olives
- Click the link to make Olive and Pomegranate Salad
Recipe tags
DessertsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to Make Salted Olives
- Olive and Pomegranate Salad
