Description
To make fresh olives salt it is not difficult, although it will take little time. Probably easier to buy in shop, but has to be done by you, it tastes better and truer so to speak)) a Very useful addition to Breakfast, or savory appetizer to your table. The recipe was taken from the website of Yulia Vysotskaya.. a little adding and changing, got the olives, which many of us try, we have been to Turkey.
Ingredients
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Black olives
1 kg
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Salt
-
Lemon
1 piece
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Vinegar
7 Tbsp
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Garlic
1 tooth
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Mint
0.5 tsp
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Olive oil
-
Water
1 l
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Thyme
1 pinch
Cooking
Fresh olives rinse and sort through, removing the stem. It is desirable to select the size. Each olive pierce in several places with a toothpick, or to make small incisions (1-2). This is done to the bitterness quickly gone.
Fill the olives with water. Change the water every day morning and evening for 10 days.
After, once again changing the water, add salt. Per liter of water - 2-3 tablespoons of salt. Enough salt in the water, you can put it to the egg. If the egg floats, then salt abound. To change saline necessary every 2-3 days. Keep the olives in cold water for at least 2 weeks (but better 4 weeks).
Drain off salty water. Again fill with cold water, adding wine vinegar. On 1 l of water 7-8 tbsp of vinegar. Leave for another 3 days.
Pour vinegar marinade. Firmly lay the olives in a jar (or a container) with the chopped lemon. Olive oil mixed with spices (mint, thyme) and garlic. Pour olives in olive oil with spices to fully cover the olives. So olives can be stored for a long time.
BON APPETIT!!!
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