-
1
Wash olives.
-
2
Cut 3 slits in each with a very sharp knife or razor blade.
-
3
Place in crocks or glass jars and cover with cold water.
-
4
Place a plate on them to keep them submerged.
-
5
Pour off water each day without disturbing olives too much.
-
6
Do this for 3 days for ripe olives and 5 days for green olives.
-
7
Pour off and measure the last water to acertain the amount of brine needed.
-
8
Measure that amount of fresh warm water in a pan.
-
9
Dissolve pickling salt in it so when an egg is immersed, an area about an inch in diameter breaks the surface.
-
10
Approximate quantity of salt and water is 3-1/4 oz (91 grm) salt and 1 pint water.
-
11
Bring brine to a boil, cool throughly before pouring over olives.
-
12
Float 1/2 cup (125 ml) olive oil on top of each jar, and seal.
-
13
Olives can remain indefinitely, but black olives should be ready in 6 to 8 weeks, green olives in 2 to 3 months.
-
14
Olives are ready when bitterness is gone.
-
15
To prepare for the table, remove enough for 1 months requirement.
-
16
Drain well and put into a jar.
-
17
Add 1 or 2 cut cloves of garlic.
-
18
Cover with vinegar.
-
19
Float 1 tbsp (15 ml) of olive oil on top.
-
20
Leave 1 week before using.
