Cured Olives
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Ingredients
- Lye
- Salt
- Olives
Instructions
- Dissolve 4 T lye to 1 gallon water...soak 24 hours and drain
- Dissolve 2 T lye to 1 gallon water...soak 24 hours and drain
- Dissolve 2 T salt to 1 gallon water...soak 24 hours and drain
- Dissolve 4 T salt to 1 gallon water...soak 24 hours and drain
- Dissolve 5 T salt to 1 gallon water...soak 24 hours and drain
- Olives are ready for use.
- Leave in last brine.
- If scum forms, change brine every 3 weeks.
- Sterilyze jars and boil salt water to pour over olives for longer storage keep in frig or cabinet.
- If you store in cupboard, make sure your sterilze lids and jars.
- Lye
- Salt
- Olives
Recipe Notes
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