Description
It may be useful to someone this recipe. These olives stand in a cool place for a very long time (over a year), without conservation and remain delicious all the time.
Ingredients
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Black olives
12 kg
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Salt
4.5 kg
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Water
20 l
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Vinegar
300 g
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Olive oil
400 g
Cooking
Olives (olives) to sort, wash. Fold in a container, pour water, leave for 1-2 days.
After 2 days, drain the water, it will bright-Burgundy color (if black olives) and very bitter. Fresh olives are very bitter. On each olive, make a cut
Again, put in a container in which we add salt, and fill with water. Leave for 1-2 days. I salted in a plastic barrel (food) for 30 litres.
After 2 days the water is drained.
Prepare the brine. In boiling water add salt. The brine due to the envisaged large batch cooking.
Prepared the brine cool a bit and am an old sample with a fresh egg: the egg floats or sinks. This suggests that the brine is quite saturated. Poured into a barrel of olives. So do until then, until the brine has completely filled the barrel (for the brine used 4 kg of salt).
On top add the olive oil and vinegar.
And 500 g of salt poured from the top. Close lid and leave for 1-2 months.
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