How to pickle olives? Methods and techniques for pickling olives

Olives are the fruit of the olive tree. Its seeds can be used to make oil, while its flesh can be eaten. In the West, there has always been a habit of pickling olives. They can be pickled into delicacies with different flavors. In particular, pickled olives in Spain are a frequent guest on the table. So how should olives be pickled? I will tell you in detail later.

How are olives pickled?

Material

When pickling fresh olivine at home, in addition to preparing fresh olives, you also need to prepare an appropriate amount of clean water or an oil-free and water-free bottle, as well as an appropriate amount of table salt.

Marinating steps

1. Pick the prepared olives one by one by hand, remove those with scars or insect bites, heat the prepared water in a pot and bring to a boil, then add an appropriate amount of table salt. The ratio of water to salt should be about 4:1. After the salt is completely dissolved, turn off the heat and cool down.

2. Wash the prepared olives with clean water, dry the surface moisture, put them into an oil-free and water-free glass bottle, then pour in cooled brine, making sure the brine covers the olives by 3 to 4 centimeters.

3. After sealing the bottle mouth, place it in a cool environment to marinate. After a week, the olives in the bottle will be flavored and you can take them out and eat them directly when you want to eat them. The longer the olives are marinated, the better they taste.

Other approaches

In addition to pickling olives with salt water, you can also use sugar and licorice powder to pickle them. When pickling, you also need to wash the olives and remove the moisture. Then mix the sugar and licorice powder together and apply them evenly on the surface of the olives. Store them in a sealed bottle. After more than ten days, the olives will be flavored. The olives pickled in this way have a sweeter taste and are more suitable as snacks.