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Home-Cured Olives (Brine Method)
Raw olives are inedibly bitter off the tree; a patient salt-water cure (no lye, just time and weekly brine changes) turns them into proper table olives over a few months.
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Ingredients
one batchFrom the garden
- 2 lb fresh olives, green or purple-black, picked over; bruised or wormy fruit discarded
- 2 cloves garlic, lightly crushed (optional) · for the finishing jar
- 2 sprigs thyme, rosemary, or oregano sprigs (optional) · for the finishing jar
From the pantry
- 1½ cups canning or pickling salt · for the repeated brine changes over the whole cure
- ½ cup red wine vinegar · for the finishing brine