How to pickle raw olives, how to pickle olives delicious

1. Wash with water and soak in light salt water for 10 minutes.

2. Remove the surface moisture and let it dry in the sun for half a day.

3. Salt and water should be prepared in a ratio of 1:4.

4. Bring the salt water to a boil and boil the salt until completely melted, then let it cool.

5. The container containing olives is boiled and sterilized in boiling water.

6. Put the olives in a container, pour in the salted water to cool, the brine should be submerged over the olives, the lid should be sealed, and the salted for a week can be eaten.

7. After two weeks of marinating, the color is lost, but it can be stored for a long time, and you can take it as you go.

1.First boil the water, put the non-oily table salt into the boiling water, the ratio of water to salt is about 4:1, and let the salt water cool;

2.Wash the olives and blot the water with a clean, dry towel;

3.To clean a container, it is best to use a double-mouth jar to make sure that it does not get oily, dry the water, and shake the jar with wine;

4.Put the olives in a container and lay them out, then pour the cool salted water on the olives and submerge them for 3-4 cm;

5.If it is a double-mouth altar, cover it with a lid and add water to the outer mouth, and if it is a single-mouth container, seal it well;

6.It can be eaten after a week, but as long as the salt taste is right, the longer it lasts, the better it tastes, if it is a double mouth.

Make sure that the water from the outside mouth does not run dry.

According to your taste, if you like to eat desserts, you can also put a little sugar in the salt water, or use white sugar instead of salt, but you should put more sugar.

The olives are pickled as follows:

Raw materials

Appropriate amount of olives, appropriate amount of licorice, appropriate amount of salt, mineral water, glass jars without oil, plastic bottles.

One. Method

1. Wash fresh olives in water several times to wash off dust and impurities, and remove branches, leaves, and fruits. After washing, sprinkle pea flour in the water and soak to wash.

Four or five hours, so that it is cleaner. Dry the washed olives and set aside.

2. According to the number of olives, prepare a wide-mouth glass bottle, wash it, dry it and set aside, not sticky and oily. This is the most critical step in the success of pickling olives, I choose large Hainan sea salt, special for kimchi, boil the appropriate amount of water in a pot, turn off the fire, put salt, inexperienced, you can taste a small amount many times, taste while putting it, slightly salty and palatable, cool the water naturally, this step is not sticky and oily.

3. Put the dried olives into a wide-mouth glass jar, put a few slices of licorice, and pour in the cooled soaked water. with plastic wrap.

Close the glass bottle, tie it tightly, close the lid and place it in a cool place. After more than 20 days, when all the olives in the bottle turn yellow, you can eat, so that the soaked olives are tender yellow in color, crystal clear, and attractive.

Put one in your mouth, bite it gently, and the olive meat will be divided into pieces.

Five or six petals, the core and the meat are completely separated, at this time, the mouth is already full of relish, savoring, the astringency of the fresh olives has disappeared, only the pure sourness and infinite sweetness.

There are two kinds of traditional olive preparation methods, one is salted and dried, used to accompany the meal, called: "salted fruit" one is boiled with licorice and sugar, and sprinkled with five-spice powder after drying, called: "bitter fruit", or five-spiced olives, and some people like to eat raw olives, or "green olives".

The specific production method is as follows:

Ingredients: 500g green olives, 1 tablespoon salt, 100g sugar.

Steps. 1. Prepare fresh green olives.

Steps. 2. Wash the green olives, drain them completely, and pat them with a knife to crack them.

Steps. 3. Marinate a pound of olives in a tablespoon of salt for half a day, and then pour out the bitter water.

Steps. Fourth, add sugar, about two taels of sugar per pound of olives.

Steps. 5. Pickled olives.

The pickling method of olives is as follows:

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.

Black olives pickling method.

1. When marinating black olives, you can cut it from the middle, then add coarse salt to pickle, take it out two days later, remove the large salt on the surface, and then prepare an appropriate amount of white garlic, chop it into minced pieces, put oil in the pot and heat it, put the minced garlic and fry it until fragrant, and fry it into garlic oil to cool it down for later use.

2. Pour the fried garlic oil and light soy sauce into the pickled black olives, add a small amount of minced ginger and mix well and marinate for two days, the black olives can absorb the flavor, and you can take out some of the porridge and eat it directly.

1. Rinse with water and soak in light salt water for 10 minutes.

2. Take out the surface moisture and dry it in the sun for half a day.

3. Prepare a ratio of salt to water of 1:4.

4. Bring the salt water to a boil, boil the salt until it is completely melted, and then cool.

5. Cook and sterilize in olive containers.

6. Put the olives in a container, pour in salted water to cool the olives, cover with a lid and seal, marinate for a week before eating.

7. The color will fade after two weeks of pickling, but it can be stored for a long time and can be taken as needed.

Salted olives.

Ingredient breakdown. Steps to make 1000g of fresh olives, 200g of salt, 800g of water salted olives.

1 fresh olives, let me put in the refrigerator for a few days, not just bought back when the color is good 2 wash with water, soaked in light salt water for 10 minutes.

3. Remove the surface moisture and let it dry for half a day.

4. Prepare salt and water in a ratio of 1:4.

5Bring the salt water to a boil and boil the salt until completely melted, then let it cool.

6. Containers of olives were boiled in boiling water and sterilized.

7Put the olives in a container, pour in the salted water to cool, the brine should be submerged over the olives, cover and seal, marinate for a week and then eat.

8 This is what I look like after two weeks of marinating, the color has been lost, but this can be stored for a long time, and it can be taken as you go.

Tip: The salt used should be freshly opened, and there should be absolutely no oil. Containers should also be sterilized and oil-free.

2. Then take and boil a pot of water, the amount of water can be slightly more, enough to marinate the olives.

3. Turn off the heat after boiling, and wait until the water temperature is slightly lower, about 90 degrees.

4. Spread the dried olives into the electric saucepan, do not plug in the power supply, and remember not to plug it in.

5. Pour the water with a water temperature of 90 degrees on the olives with a spoonful of spoonful, don't worry, you can change to a larger spoon, but be sure to pour it slowly.

6. Slowly pour hot water into the saucepan along the walls of the saucepan.

7. Until the hot water has submerged the olives, which are 5cm higher than the olives, close the lid and let the hot water cool naturally. The hot water that soaks the olives is ordinary boiling water, not salt water.

8. After making the olives, prepare the ingredients for boiling the brine.

9. Pour 75 grams of salt into the pot, then put the bowl of water and heat it on the stove.

10. Then bring the salted water to a boil, turn off the heat, and let it cool naturally.

13. Soak in brine for three days, pour out the brine after three days, take out the olives and put them in a can, and put them in the refrigerator to freeze.

Yellow olives generally have a fruity taste that is first astringent and then sweet, and has many effects. There are also many ways to make it, and here I will tell you about a kind of Tsubaki olive, which tastes spicy and flavorful, of course, according to personal preference, there are many flavors such as slightly spicy and not spicy, extra spicy. Do you know the olive practice in Gaozhou, Maoming, Guangdong?

Do you know the method of pickling salted yellow olives in Gaozhou? Everyone's production method is different, and the following is a general introduction to the method of pickling Tsubaki olives in Gaozhou:

1. Wash the olives.

Pick a large plump yellow olive, wash it and set aside.

2. Prepare sea salt and chili olive ingredients, everyone's taste is different, the ingredients are different, some people like to put some ginger with chili pepper and sea salt, the main thing introduced here is to put sea salt and chili.

3. Crush the sea salt and chili pepper with a tool.

Fourth, put the washed and set aside olives in it and make it together.

Fifth, after the tsubaki is finished, it is bottled.

Method: 1. Boil the olives in boiling water, wait for the water to boil and warm for about 2 minutes, mainly to remove the astringency of the olives;

2. Re-make the water (the water should overflow the olives), put the prepared licorice in a pot and boil, boil for 5 minutes, then put the sugar and olives together in the licorice water, turn off the heat, pour it into the utensils, and let the olives soak.

After 10 hours, take a toothpick and try it whole, the taste is still good, chewing in the mouth is sweet but not astringent, and a little sweet and sour, which can increase your appetite.

Ingredients: Olives.

Excipients: cold water, licorice powder, rock sugar.

Method:1Bring the fresh olives to a boil in water.

2.Then soak in cold water (to remove the astringency and also to facilitate the pitting).

3.Soak for one to two days, and change the water every three to four hours.

4.Add licorice powder and rock sugar to marinate to taste.

Raw material formula: 50 kg of fresh olives, 48 kg of white sugar, 2 kg of salt, 50 kg of sodium benzoate, 150 grams of fragrant tar Process: material selection, peeling, pickling, rinsing, cracking, boiling, impregnation, re-cooking, re-impregnation, drying, sugar-coating, drying, packaging Finished product production method:

1.Selection: Select fresh, round, and complete fruits, and remove green olives with black spots.

2.Peeling: Wash the olives with clean water, drain the floating water and use a planer to remove a thin layer of peel.

3.Pickling: Add 2 kg of salt per 50 kg of fresh olives, put them in a stone mortar in four batches, and step on them with your feet (wearing special work shoes) for 20 25 minutes, until the peel is evenly rubbed, the salt solution is penetrated, and the bitter juice flows out.

4.Rinse: Immediately rinse the trampled olives in clean water to remove the bitter and salty taste.

5.Hammering: Crack the flesh of the washed olives with a 1 kilogram stone.

Olives, also known as green fruits, taste bitter and sour, and then chew for a long time, but the aftertaste is sweet and fresh, and the gums and cheeks are fragrant. Therefore, folk customs take its meaning of "bitterness and sweetness" and regard it as a symbol of good luck. The smell of olives is particularly delicate. It can increase appetite and relax the mind.

Pickled sweet olives. Ingredients: Olives.

Excipients: cold water, licorice powder, rock sugar.

Method:1Blanch the olive fruit with hot boiling water.

2.Soak in cold water to remove sourness.

3.Soak for one to two days.

4.Change the water every three to four hours.

5.Add licorice powder and rock sugar to marinate.

1. Green olives can be pickled with honey when needed, you can wash the prepared green olives, remove the surface moisture, put it in a clean glass bottle and put a layer of green olives, put a layer of honey, and so on repeatedly, put honey on the top, and then seal the mouth of the glass bottle, put it in a warm environment to pickle, about two weeks later, the green olives can be pickled, and they can be eaten directly after taking out, so that the pickled green olives have a strong honey flavor and taste particularly good.

2. Green olives can also be pickled with edible salt, before pickling, the green olives should be washed first, and then cracked with a knife, and then put it in a clean container to add an appropriate amount of edible salt, clean chopsticks mix thoroughly, marinate for more than ten minutes, the flesh of the green olives will become loose, the salt will slowly infiltrate into the flesh of the two of us, and you can take it out after about an hour.

You only need to wash it and soak it in salted water, and the pickled taste is sour and a little salty.

Ingredients: 500 grams of olives, 1 pot of water, 75 grams of salt, 370 grams of water.

2. Wash the olives and dry them.

3. Take a pot and boil a pot of water, the amount of water can be slightly more, enough to marinate the olives, and remove from the heat after boiling. Cool down, the water temperature is slightly lower, about 90 degrees.

4. Spread the dried olives into the electric saucepan, do not plug in the power supply, remember not to plug in the electricity, when the water temperature is 90 degrees, pour a spoonful on the olive hall with a spoon.

5. Slowly pour hot water into the saucepan along the wall of the saucepan until the hot water is submerged over the olives, which is 5cm higher than the olives, and close the lid to let the hot water cool naturally. The hot water that soaks the olives is ordinary boiling water, not salt water.

6. After making the olives, prepare the ingredients for boiling the brine.

7. Pour 75 grams of salt into the bowl of water, put it on the stove to heat, boil, turn off the heat after the brine boils, and let it cool naturally, pour out the water soaked in olives after cooling, put the olives into a glass jar, pour in the same cooled brine, the amount of these brine is just enough to submerge the olives.

8. Pour in the salt water and shake it well. Soak in brine for three days, pour out the brine after three days, take out the olives and put them in a jar or small bag, seal them, put them in the refrigerator and freeze them for a year, and take them out and wash them with warm water when you want to eat them.