Ingredients

3 litres of olives. Or enough to fill the container below.
10% salt water i.e. 200 gm salt and 2 litres water
An empty used plastic 2 litre containers e.g. fruit juice or clean milk plastic containers.
Half a cup of vinegar, more or less.

Method

Place the olives you have into the plastic containers.
Add the salt water to fill the container, covering the olives.  Leave a little space e.g. 2 cm room at the top.
Screw on the cap tightly.

ONE WEEK LATER

The plastic container will have swollen and we don’t want it to split, so let some gas out but keep some pressure in the container thus keeping bugs and air out.

THREE MONTHS LATER

Try one. They will most likely be too strong.
Decant half of the liquid and add water and some vinegar.  Leave for a bit and taste again. If still too strong dilute further.
Done.

About Michael D

Member of the Glenelg North Community Garden, Adelaide South Australia. Member of the Marion Writers Group and writing about the fascinating topic of our future. Member of SA Recreational Cycling Club. Interests in cycling for sport, socialising, health, transport and the frugal use of declining natural resources. Member of Beyond Oil South Australia. Particularly interested in the decline in world oil supplies (Peak Oil) and the effect this will have on economies based upon growth. B. Bus in Information Technology and Public Administration. A career in Information Technology.

One response »

  1. babso2you says:

    “I was under the impression that one needed to draw poison out of the olive….”
    Michael replied, “Not so, the pickling process removes the bitterness and most of this goes as you remove half of the water. I find the result very good.
    Cheers”

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