How to prepare vinegar olives? How to make olive vinegar

3 pounds of salted olives. 1 pound of rock sugar. About half a bottle of vinegar.

Soak the salted olives in water for a day to remove the saltiness. Then pour it out and dry for 7, 8 minutes dry.

Bottling.. First put half of the rock sugar, put in the olives, put the remaining rock sugar on top, and finally pour in the white vinegar,,, vinegar poured to cover half of the olives, it's almost the same... You can eat it in the next day.

Method: Choose a small suitable glass or ceramic container for Chinese New Year's Eve (you can't use plastic, because vinegar has strong acidity, which will erode plastic containers), select 2 pounds of Chinese New Year's Eve, bright green olives, wash and dry, you can crush the olives, or put the whole one into the bottom of the container, and then break 2 pounds of rock sugar and cover the top layer of olives, and finally pour a bottle of white vinegar into it. The finished olives should be sealed, and if it is a porcelain bowl, you can cover the bowl with plastic wrap and seal it, and after two or three months in a cool place, it can be eaten.

The finished olive vinegar is golden in color, sweet and sour, and has an appetizing effect. "Drinking olive vinegar at the moment is not only fashionable, but also healthier. ”

To make olive vinegar taste more delicious, it is important to choose plump and round green olives. There are the most olives in Minqing, and olives in Minqing are generally selected. But the selected olives must not be spoiled, otherwise the olive vinegar fermentation process will be revealed.

It is easy to mold, and after washing green olives, you can't put them directly in a glass bottle, "olive particles that haven't been wiped dry have water on them, so you can't make olive vinegar."

Target. "Because green olives are sealed and fermented in a bottle, if they are put in a bottle with tap water, it will cause the olive vinegar to become moldy during the fermentation process. Therefore, each washed olive must be dried with a clean cloth.

Yes. Pack a pound or so of olives into glass jars ready for olives. Next, start adding sugar and making olive vinegar in the proportion of various ingredients ", therefore.

You only need to add half a pound of sugar, or you can add more or less according to your personal taste. "Generally, it is better to use rock sugar, white sugar is easy to gain weight, and it is more hot, if it is rock sugar, it can be poured directly on the surface of the olive, and the white sugar is finer, so that it can sink to.

olive crevices. Finally, add half a bottle of white vinegar and you can seal it with a cap.

Be sure to tighten the cap. Do not allow the bottle to breathe. "Once air escapes in, the material in the bottle will oxidize in contact with the air, and it will mold very quickly.

For the finished olive vinegar, it is best to cover the outside of the bottle with a layer of plastic wrap and then close the lid to ensure that the bottle is sealed in place. After a few months, the olives turn brown and shriveled and float on the surface, and the liquid turns golden brown and are ready to eat.

Of course, the self-made ones are more elaborate and mellow", "Fruit vinegar is not only delicious, but also can promote blood circulation, ** cough pharyngitis, the elderly drink it, it can also lower blood pressure!" ”

Buy some olives, wash them, dry them, and don't have a little water. The container should be well sealed, preferably glass, not easy to corrode. Containers should also be washed and dried.

Then crack the rock sugar and set aside. Put a layer of rock sugar on the olives, and keep it like this, I am afraid of putting more sour rock sugar, and finally add rice vinegar. Sealed.

Three months, open it and eat. The spoon that usually beats olive vinegar should be clean, and do not stick it in with water.

Preparation of sweet and sour olivesIngredients: appropriate amount of rock sugar, appropriate amount of white vinegar, appropriate amount of olives.

1. Wash the olives and drench them with boiling water.

2. Rock sugar and vinegar are boiled together (no need to add water) If you like sweeter, add more rock sugar, and if you like sour, add less.

3. When the rock sugar is about to dissolve, pour in the olives and bring to a boil. (If you like soft olives, cook them for a while.) I like to be crispy, boil, I'll turn off the heat) [This way the olives will be wrinkled, if you can make the olives uncontaminated, you can just soak the olives in sugar and vinegar without pouring them in.

>4. Find a sealed jar, put it up, let it cool, and you can enjoy it slowly.

Prepare materials: 2 catties of green olives, 2 catties of white sugar or 2 catties of rock sugar, 2 bottles of vinegar.

Production steps: 1. Wash the green olives and then scrub them with hot salt water.

2. Then the surface moisture is dried, and the hammer is prepared.

3. Then wrap it in a clean bag and smash it with a hammer.

4. Smash it into a sedan car like this.

5. Then prepare a clean and oil-free glass jar.

6. Put a layer of sugar and a layer of olives into a jar.

7. Add white vinegar after the sail worm.

8. Then seal with plastic wrap and close the lid.

9. The olive vinegar is done, and it can be eaten after being refrigerated for half a month.