Two methods to cure olives

Yield: 1 Info Olives

Ingredients:

3/4 full. Cover the olives with a brine containing 3/4 cup uniodized

Instructions:

or pickling salt dissolved in a gallon of water. Insert a small sealed food-storage bag filled with 1/4 cup water into each jar to keep olives immersed in brine. Screw on the lid loosely and refrigerate. After one week replace the brine with a mixture of 1 2/3 cups salt per gallon of water. After 15 days replace the brine with another mixture of 1 2/3 cups salt per gallon of water. Replace the brine at 1-month intervals for additional two to three months. If you keep the olives airtight in brine you can store them for at least one year. You can eat these olives within two months if you like fairly-bitter olives. Use them for cooking or season them for appetizers. To rduce their saltiness soak the olives in fresh water three days. Store any uneaten desalted olives in the refrigerator in a solution of one part red or white wine vinegar to two parts water and float a layer of olive oil on top to preserve them. Source: Country Living