Make Olive Brine
Brining is a method of preserving food using a salt-laden solution. The salt-to-water ratio and additional flavorings depend on the food to be brined. This is also true of olives; the brine differs depending on how long you wish to keep the olives. There are several recipes for making your own olive brine at home.
Instructions
Two-Week Brine
1. Place 6 tbsp. canning salt and 1 gallon of lukewarm tap water into a clean .
2. Thoroughly stir the mixture with a wooden spoon until the salt is fully dissolved.
3. Place your olives in the brine so that they are completely covered and place the cover on the container. Allow them to sit for two days before moving them to the refrigerator for up to two weeks.
Four-Month Brine
4. Place 13 tbsp. canning salt and 1 gallon of lukewarm tap water into a clean 2-gallon container.
5. Thoroughly stir the mixture with a wooden spoon until the salt is fully dissolved.
6. Place your olives in the brine so that they are completely covered and place the cover on the container. Allow them to sit for one week before moving them to the refrigerator for up to four months.
7. Rinse the excess salt from the olives before use by soaking them overnight in clean water.
Changing the Brine Method
8. Place 1 cup of canning salt and 1 gallon of lukewarm tap water into a clean 2-gallon container.
9. Thoroughly stir the mixture with a wooden spoon until the salt is fully dissolved.
10. Place your olives in the brine so that they are completely covered and place the cover on the container.
11. Stir the olives every two days for a week before rinsing the olives and place a fresh brining solution on top.
12. Repeat step 4 for three weeks. Taste the olives at the end of the third week. If they are still bitter, repeat step four until they are no longer bitter. Move your brined olives to the refrigerator for up to four months.
Vinegar Pickling
13. Place 1/2 gallon white distilled vinegar and 1/2 gallon lukewarm tap water into a clean 2-gallon container.
14. Add 3/4 cup canning salt to the vinegar mixture and use a wooden spoon to thoroughly stir the mixture until the salt is fully dissolved. If desired, add garlic powder to taste at this step.
15. Place your olives in the pickling solution so that they are completely covered and place the cover on the container. Store at room temperature for four to five months or in the refrigerator for up to 12 months.
Tags: , canning salt, clean 2-gallon, clean 2-gallon container, completely covered