How to pickle black olives How to pickle black olives

In many cases, people pickle black olives before eating them. They can stimulate appetite and help digestion. Eating them moderately is good for the human body. So how should black olives be pickled? In fact, the method of pickling black olives is not complicated. I will write it out and tell you in a while.

How to pickle black olives How to pickle black olives

Black olive pickling method 1

1. When pickling black olives, you need to prepare fresh black olives and a clean container, and then prepare appropriate amounts of table salt and sugar. The ratio of water to salt should be four to one, and the amount of sugar can be appropriate.

2. Wash the prepared black olives and remove the moisture on the surface. If you are in a hurry, you can use a clean towel to absorb the moisture on the surface.

3. Disinfect the prepared container with white wine, then dry it, put salt into the pot, add water and sugar to cook, cool down after boiling, put the black olives in the container, pour in salt water, let the salt water cover the black olives, seal the container, and take it out and eat it directly after a week.

Black olive pickling method 2

1. When pickling black olives, you can cut them in the middle and then add coarse salt to pickle them. Take them out after two days, remove the salt on the surface, prepare an appropriate amount of white garlic, chop it into fine pieces, heat oil in a pan, add the minced garlic and stir-fry until fragrant, stir-fry until garlic oil becomes cool and set aside.

2. Pour the fried garlic oil and light soy sauce into the marinated black olives, then add a small amount of galangal powder and mix well. Marinate for two days. The black olives will be flavorful and you can take out some and eat them directly when drinking porridge.