How to make homemade dried olives, how to make homemade dried olives

1. Prepare the ingredients first, olives, pickled salt, and sugar.

and southern ginger. The olives are bought fresh green olives.

Rinse with water first and rinse two or three times. In the process of washing, pick out the rotten olives and throw them away, and the black spots are rotten.

2. Pour an appropriate amount of water into the pot, pour the cleaned olives into the pot and bring to a boil over high heat. Once boiling, prepare a netting blue, pour the olives into the reticule to cool and drain. The olives that have been boiled in water once have no bitter taste, and the olive flesh becomes softer and easier to pit.

3. Wash the ginger with water and cut it into small pieces with a knife. Prepare a clean stone mill and a stone hammer, put the chopped ginger into the stone mill, use the stone hammer to evenly break the ginger, and then put it on a plate for later use.

4. After the ginger is processed, grab a handful of olives and put them in the stone mill. Then add an appropriate amount of pickled salt and hammered ginger, and beat the olives with a stone hammer until the skin of the olives is broken and the olive pits are visible.

Until. In the process of hammering the olives, the olives, ginger and pickled salt are mixed with water to make the olives more flavorful.

5. After all the olives are hammered, put them in a large basin. Gently tear the olives in half with your hands and remove the olive pits. After removing the olive pit, grasp the olives, ginger and pickled salt with your hands again to make the saltiness even.

6. Finally, add sugar, and repeatedly grasp the olives with your hands, so that each piece of olive can be stained with sugar. Adding an appropriate amount of sugar can make the olives taste more fresh and sweet, and if you like to eat sweeter, you can add more sugar.

7. After the olives are pickled, they enter the last process, which is drying. Spread the freshly pickled olives in a bamboo basket and expose them to the sun for one to two days.

Many people have eaten fresh olives, and some people like to eat those olives after making dried fruits, and then dried a lot of ripe, when it was on the market, there were some people who wanted to make dried olives at home, but people don't know how to make it, and they don't know where to start.

How to cook dried olives.

Method 1. 1. There are many different methods in the production of dried olives, the most common method is to pickle it and make it dry, you need to prepare fresh olive fruit when making, wash it with water and dry the water on the surface, then take the pulp from it, remove the core inside, and then add an appropriate amount of edible salt, mix well and pickle.

2. The olive pulp is salted in edible salt, and some water will be pickled after 48 hours, which is to pour out the water, and then put it in a cool and ventilated place to dry, put it in the sun on the second day, take it to the sun after 9:30 in the morning, and put it away in time to dry it repeatedly at three or four o'clock in the afternoon, and wait until it is completely dehydrated to get the cured dried olives.

Method two. 1. When the dried olive fruit is made, you can also directly put the fresh olive fruit in the sun to dry, and when it is completely dehydrated, it can be collected to keep it for a long time, but the taste of such olive fruit paste is not good, the best treatment method is to treat it with salt or sulfur dioxide into a semi-finished product and dry it, so that the cured dried olive fruit tastes better, in addition, the dried olive fruit can also add an appropriate amount of sugar when making.

2. After washing the fresh olives, cancel the flesh and bones and put the appropriate amount of sugar together to mix and marinate, take out the pickled olive pulp after 3 5 days, put it on the baking tray of the oven and spread tin foil, put it in the oven and set the temperature between 100 and 120 degrees and bake it slowly, and wait until it is completely dried to get the dried olives.

The above introduces how to make dried olives, so that everyone can make delicious dried olives without leaving home, can let people taste the different tastes of olives, and can also make olives have a relatively long shelf life.

Yunnan olive, also known as emblica, still has a VC retention rate of 72% after processing, which is much higher than that of other fruits and vegetables. The fruit is used in medicine, which has the effect of clearing heat and relieving pharynx, moistening the lungs and dissolving phlegm, and quenching thirst. According to modern research, Yunnan olive has antioxidant, free radical scavenging, anti-tumor, anti-aging and other effects.

Tools Raw materials.

More olives (1250g).

Salt (20g).

Honey (500g).

Method steps.

1 7 Step by Step Reading.

Add an appropriate amount of salt to wash the skin of olives, Yunnan olives are wild, there will be a lot of gray layer on the skin, and it is easier to wash with salt.

Add 20 grams of salt and boil for about 6 minutes, the salt water will remove the astringency, and it will be easy to remove the core after cooking.

Cook until there is an opening, rinse and cool with cold water, as soon as there is an opening, it will be fine, and the taste is not good after cooking.

Put it in the sun, soak it while drying it, and mix it at least four or five times a day, and mix it whenever you have time, so that the taste is even.

The next day, the honey flavor has already entered the olives, continue to stir, continue to dry.

On the fourth day, the soup has been almost absorbed, and you can continue to dry the soup or use stainless steel mesh to dry.

Ten days is almost, the average temperature is 15-25 degrees, the sun is not strong, the humidity is high, and the sun is longer.

Precautions. The boiling time must be well controlled, after boiling for a long time, it is powdery, and the taste is not good, so you can break it and remove the core. If you want to be sweeter, you can add an appropriate amount of rock sugar.

1.Fresh olives are washed and peeled (the olives will not have an astringent taste after doing so) 2Add the ginger, sugar, salt, etc. in proportion.

3.After marinating for more than a month, take it out, put it in the sun, and then throw it into the jar, with sugar, salt, ginger, etc., and marinate it again (marinate twice to make it more flavorful).

4.Dry in the sun and put it away and tie it in a bag.

Method 1.

1. There are many different methods in the production of dried olives, the most common method is to pickle it and make it dry, you need to prepare fresh olive fruit when making, wash it with water and dry the water on the surface, then take the pulp from it, remove the core inside, and then add an appropriate amount of edible salt, mix well and pickle.

2. The olive pulp is salted in edible salt, and some water will be pickled after 48 hours, which is to pour out the water, and then put it in a cool and ventilated place to dry, put it in the sun on the second day, take it to the sun after 9:30 in the morning, and put it away in time to dry it repeatedly at three or four o'clock in the afternoon, and wait until it is completely dehydrated to get the cured dried olives.

Method two.

1. When the dried olive fruit is made, you can also directly put the fresh olive fruit in the sun to dry, and when it is completely dehydrated, it can be collected to keep it for a long time, but the taste of such olive fruit paste is not good, the best treatment method is to treat it with salt or sulfur dioxide into a semi-finished product and dry it, so that the cured dried olive fruit tastes better, in addition, the dried olive fruit can also add an appropriate amount of sugar when making.

2. After washing the fresh olives, cancel the flesh and bones and put the appropriate amount of sugar together to mix and marinate, take out the pickled olive pulp after 3 5 days, put it on the baking tray of the oven and spread tin foil, put it in the oven and set the temperature between 100 and 120 degrees and bake it slowly, and wait until it is completely dried to get the dried olives.

Steps to make secret olives:

1. Pick the prepared olives one by one, remove those scars or moth-eaten olives, put the prepared water in the pot and heat it to boil, and then put in an appropriate amount of edible salt, the ratio of water to salt should be about 4:1, and after all the salt is melted, turn off the fire and cool down.

2. After washing the prepared olives with water, then dry the water on the surface, then put it into an oil-free glass bottle, and then pour in the brine after cooling, so that the brine is submerged 3 to 4 cm over the olives.

3. After the bottle mouth is sealed, it is salted in a cool environment, and the olives in the bottle can be flavored after a week, and they can be taken out and eaten directly when they want to eat, and the longer the olive is pickled, the better the taste.

Other secret olive methods: in addition to being pickled in salt water, you can also use white sugar and licorice powder to pickle, when pickling, you also need to clean the olive fruit, remove the water, and then put the white sugar and licorice powder together and mix it thoroughly, evenly spread it on the surface of the olive fruit, put it in a bottle and seal it for preservation, after more than ten days, the olives can be flavored, so that the pickled olive fruit tastes sweeter, and it is usually more suitable for eating as a snack.

Ingredients: 500 grams of olives, 180 grams of ginger, 100 grams of salt, appropriate amount of coriander.

1. Wash and drain the prepared olives and ginger for later use.

2. Peel and cut the ginger pieces into pieces and mash them into minced pieces for later use.

3. Put the olive in a stone mortar to make it flat.

4. Pour together the olives and minced ginger.

5. Then add the prepared fine salt and mix well.

6. Add coriander to the olives and minced ginger and marinate for 1 day.

After the day, the pickled dried olives can be taken out and enjoyed.