How to Brine Green Olives

There are a lot of ways to brine green olives. The most common and the easiest way is detailed in the following steps. Anybody can brine olives, but kids should get adult supervision.

Ingredients

  • green olives
  • salt
  • lukewarm water
  • vinegar

Steps

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    Pick out some green olives.
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    Wash the olives with water and dry them with a clean towel.
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    Clean and sanitize a suitable container. Acceptable containers are glass or porcelain jars. Ensure that there are no microbes that could disturb the process.
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    Fill the jar/container with olives
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    Add the lukewarm water along with salt (according to taste).
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    Add vinegar. This reduces the pH so that your brine olives are safe from fungus and microbes.
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    Seal the jar tightly. Prevent air from entering the jar.
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    Store the jar, undisturbed in a safe place.
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    Wait a week before consuming the brine olives. You may eat the olives after a week or two when or whenever you feel they are ready, but not before one week.

Tips

  • Do not remove olives using your bare fingers. Your hand is home to millions micro-organisms and not all of these are beneficial.
  • Do not get overexcited and open the jar every day or two. If you do this, the chances of fungal growth will increase.
  • Make sure that you close the jar well every time.
  • Always use a clean dry spoon to take out the olives.
  • Do not consider brine olives as an alternative to breakfast, lunch or dinner.

Warnings

  • If you observe any fungus, discard or compost the olives. There is no sense risking health problems by consuming tainted olives.

Article Info

Categories: Food Preparation