Salt-Cured Black Olives - Recipelink.com

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More than 75 recipes -- presented for the first time ever -- with the clear, comprehensive instructions you've come to expect from the Joy of Cooking * Easy-to-follow recipes adhere to USDA guidelines for canned fruits and vegetables, jams and preserves.

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Joy of Cooking: All About Canning and Preserving

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: September 2002

ISBN: 0743215028

Publisher: Scribner

Hardcover

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Salt-Cured Black Olives
Recipe from: Joy of Cooking
by Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker
Cookbook Heaven at Recipelink.com

You may choose to rinse some of the salt off the olives before serving. Line a slatted wooden box with clean burlap and set it on a tarp - dark tannin from the olives will stain.

Makes about 1 pint per 1 pound of cured olives

Rinse, then pat dry, handling carefully:
Fully ripe, small, dark uncured olives
Place a layer of olives 1 olive deep in the box. Sprinkle with a layer of:
Rock salt
The salt should just cover the olives. Continue layering the olives and salt, finishing with the salt. Cover the box with burlap and let stand for 24 hours in a bright, airy place out of full sun.
Wearing rubber gloves use your hands to gently but thoroughly mix the olives and salt every day or two - the olives can spoil if this is not done faithfully. They will be ready in about 4 to 6 weeks.
Remove the olives from the salt, brushing it off. (Do not wash off the salt, as what remains helps preserve the olives.) Pack them into sterilized: jars, adding to each:
1 fresh bay leaf (optional)

Ground white pepper to taste (optional)
Cover with:
olive oil to cover
Cover tightly and store in a cool, dark, dry place.

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