Pickled Olives
There is 3 ways to pickled Green Olives,
Green Olives are still not ripe and are bitter so if you want to pickle them here are 3 methods.
1- Hammered Olive, called hit opened which you hit them on a covered rag {the rag will keep the oil from sprinkle on you} with mallet to start eat after couple weeks.
Cut Olive, called musharah which you cut a small cut on each Olive about ¼” long this for pickled that you make for hale the year to start eat them.
Whole Olive, called musabah {means floated} this is for long time pickled.
Notes: All green Olives soak them in water for no more than couple days in water and change water at least 3 times a day or if only you change water 2 times a day soak them for 3 days then pickle them.
Black Olives.
Black Olives are already ripe so wash them and sprinkle little Rock salt on them for one day and flip over few times a day the pickle them.
Salt method.
For every cup of water one table spoon of Rock salt.
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