Olives! For the first time in several years I've been able to get my hands on some healthy, ripe olives for brining. It's a pretty easy process, although a bit tedious at the outset because you have to break the skin of each and every berry. That means scoring each olive with a knife blade before soaking them in brine. I use 1/4 cup of kosher salt to a quart of water and change the brine every two to three days. It takes about six weeks for the bitterness of the just-picked olives to disappear. Towards the end, I add vinegar, garlic, and rosemary to the brine to finish them off. These should be ready for Christmas. I started them on November 10.
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