The Riff-Raff Element Posted September 25, 2004 Share Posted September 25, 2004 For the first time we have a tree full of olives. Could anyone advise how I turn them from the rather unpleasent green bullets on the tree (memo to the curious: olives straight from the tree do not seem to taste very nice!) into something I can drop into a martini? I have an idea that it might involve brine, but beyond that.... Link to comment Share on other sites More sharing options...
Russethouse Posted September 25, 2004 Share Posted September 25, 2004 This link looks promising :http://www.cookeryonline.com/olives/Olive%20Pickling.htmlHappy pickling Link to comment Share on other sites More sharing options...
Mpprh Posted September 25, 2004 Share Posted September 25, 2004 Hiwe do them like this :1)Soak them in 3% sodium hydroxide (caustivc soda) overnight2)Rinse twice per day until the water is clear3)Bottle in brine with optiona added garlic, pickles, spices, etc.The caustic soda bit sounds unlikely, but I promise you it is true. You'll find the garden and hardware shops have a display of lessive soudure (often with the olive treatment recipe) at this time of year.Peter Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted September 26, 2004 Author Share Posted September 26, 2004 Thankyou both for your replies - I'll give it a go. Link to comment Share on other sites More sharing options...
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