What percentage of pickled licorice olives are made?

Materials. Olives 750 grams.

100 grams of caster sugar.

Salt 60 grams.

Licorice 40 grams.

Water about 800 grams.

1 glass bottle (width 12cm, height 18cm).

Preparation of licorice olive.

Step 1: Wash the olives and set aside, and wash and sterilize the glass bottles for later use.

Step 2: Wash the olives and fly them in boiling water.

About 1 minute. Step 3

Add salt, sugar and licorice to the water and bring to a boil for 10 minutes, cool and set aside.

Step 4: Put the olives in a glass bottle, pour in licorice water, seal and soak for about 5 days to taste. *The olives will float on top when they are first soaked, so shake them a few times a day so that the surface of the olives floating on them is also soaked in salt water to prevent mold.

Step 5The olives have been marinated for 5 days, and the skin is a little wrinkled.

Step 6: You can soak the olives for a few more days, remove the water after it is more flavorful, and spread it out to dry until it is dry, which will be more durable.

Licorice olive is a traditional preserves. The licorice in it is both a Chinese herb and a sweetener, and eating licorice olive has the effect of relieving cough and reducing phlegm, and it is also a delicious snack that helps digestion. Authentic licorice olive making method. Family-specific steps.

1.Start by buying fresh olives during the season when the olives are on the market. Choose olives with a uniform body shape and no scars.

2.Rinse with clean water first. Then add a spoonful of salt to soak to remove the astringency from the inside of the olives.

3.Prepare licorice can be bought in a Chinese medicine store, and then after buying, use a wall breaker to crush it into powder, prepare some cotton sugar, and clean it with a clean clay pot or glass jar to ensure that there is no oil or water, and use it to pickle olives.

4.Spread a layer of olives in a bottle, sprinkle with a layer of sugar, some licorice powder. Just like that, a layer of sugar, a layer of licorice powder, and a layer of olives until it is full.

5.Cover the jar tightly and marinate in a cool, ventilated place for three weeks.

6.After pickling, the olives are taken out and spread out in a cool and ventilated place for air drying, or they can be dried in an oven at low temperature. Test until the olive skin has some wrinkles.

There is a slight hoarfrost on the fruit, so the licorice olives are pickled. Pickled licorice olives can be stored in sealed jars or plastic bags in bottles.

Preparation of licorice olives a:

1.Fresh olives are all washed, dried, placed in sterilized sealed jars, sprinkled with salt.

2.Close the cap and shake the salt and olives evenly for a week.

3.The pickled olives will turn dark green or dark green, and the surface moisture will be removed from the sun-dried (water will come out after pickling).

4.Sprinkle with some grated licorice powder and a little bit of glutinous rice flour and dry again until the skin is wrinkled.

Licorice olive recipe two:

1.Green olives 1000 grams.

2.1200 grams of water, 50 grams of licorice, 200 grams of sugar, 100 grams of salt.

3.The olives are scrubbed off with baking soda (or salt), rinsed and soaked in water for half an hour.

4.Scoop up and drain.

5.Blanch the olives in boiling water for about 2 minutes, mainly to disinfect and remove the astringency of the olives.

6.The blanched olives are soaked in cold water to cool down and then taken to the sun to dry for a few hours.

7.Boil licorice liquid. Put 1200 grams of water in a pot, wash and add licorice, and simmer for 1 hour. Then remove the licorice, add 200 grams of sugar, 100 grams of salt and turn off the heat after boiling.

8.Put the olives together in the licorice liquid and let the olives soak until the water temperature cools.

9.Prepare a sterilized bottle beforehand. After the olives have cooled thoroughly, they are poured into the bottle, capped and soaked for more than a day.

You can eat it in a few days, and it tastes better if you soak it for a few more days.

11.The soaked licorice olives are ready to eat.