It is time for table olives, they are bitter, but fortunately, we can sweeten them and make them tasty. Here's how to keep green olives in brine. We can do it with two different procedures:
1. With the help of soda and then store them in tanning.
2. Pickled with an all-natural method that takes longer.
In any case, the salt will prevent the development of harmful germs that would harm the olives. Dark green olives are delicious, and that aroma of wild fennel whets the appetite. Here are the indications and procedures.
Storing The Green Olives In Brine With The Use Of Soda
Note: For every kilogram of black and green olives, you need:
20 g of soda purchased in a pharmacy or hardware store specifying the food use
1 liter of water
Example: on 10 kg of olives, we will use 200 gr of soda and 10 liters of water.
METHOD:
* Select the green olives, eliminate the faults, and weigh them. Wash them thoroughly.
* After weighing the olives, calculate 20 g of soda per kg and 1 liter of water per kg of olives.
* Place the olives in a large container and add the necessary water.
* Just heat a little water and dissolve the soda carefully.
* Add the soda dissolved in the olives and turn vigorously with a wooden spoon. Avoid contact with soda. The olives must be completely covered with the solution to prevent them from blackening in connection with the air, and for this reason, it is advisable to place rags on top with a weight.
* The shutter speed varies from 7/8 hours; they must be turned often.
* The soda must penetrate the olives, and to evaluate this, it is necessary to cut up to the core. The part cooked from the soda to the air will become darker, while the part where the soda has not come to act will be lighter.
* As soon as you realize that the soda has hit 2/3 of the pulp, generally, after 7/8 hours, drain the olives and add clean water.
* The washing of the olives, to unload the soda, must be done several times a day for 4/5 days. You will find that the water is red, but it goes into brine storage as soon as it is clear.
Tip: The caustic soda solution is highly burnt, so gloves must be used, and care must be taken.
Storing Green Olives In Brine With The Natural Method
The olives must be completely green "table olives." Select them and wash them carefully, eliminating those that are not perfectly healthy. Remember that: for the first brine on 1 kg of olives, you need 1 liter of water and 100 gr of salt for the second brine on 1 kg of olives we will add 1 liter of water and 80 g of coarse salt.
METHOD:
* For 5 kg of olives, boil 5 liters of water by adding 500 g of coarse salt. Boil for about 10 minutes. Leave to cool. Place the olives in the glass containers and pour the brine until they are completely covered. Close the containers tightly.
* After 60 days, repeat the operation with the following indications: on 5 kg olives, boil 5 liters of water, and add 400 g of salt. Drain the olives from the first brine and add the new one after having cooled it. Close the containers again. After one or two months, the olives will be ready.
Note: If you are looking for canned black olives or stuffed green olives, try the Italian food online store.
Stay tuned for more such posts on olives.
