Pickled Olives Food

PICKLED OLIVES

Steps:

• Pick over the olives, discard any with big blemishes.
• With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
• Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
• To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
• Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
• Combine the salt and water, stir over heat until the salt has dissolved, cool.
• Drain and discard the water in the jars, fill with enough salted water to cover the olives.
• Pour enough oil into the jars to cover the olives completely, and then seal the jars.
• Mark the date on the jars and store in a cool dark place for 5 weeks.
• After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
• Cover with oil.
• Note: don't mix your olives! they must be pickles separately.

AMAZING PICKLED AND MARINATED VEGETABLES

Steps:

• Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
• Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
• Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
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PICKLED OLIVES

Steps:

• Soak olives 24 hours changing water several times.
• rinse and place with lemons, chillis in glass sterilised jar.
• cover with solutiuon 3T salt to every pint (575mls) water.
• cover with layer of olive oil and layer carob leaves (optional)and cover tight.
• leave 5 months in cool, dark place.