Salted olives

Overview

Fresh olives are rare here, only occasionally sold in large supermarkets. When I saw it, I immediately bought some, ate part of it, and used some for cooking. There was a lot left, so I marinated part of it so that I could use it anytime when cooking in the future.

Tags

• pickles with soy sauce
• private kitchen
• children
• afternoon tea
• autumn recipes
• fast food
• fresh olives
• salt
• water

Ingredients

Steps

1. 1 I kept the fresh olives in the refrigerator for a few days, but they are not as colorful as when I first bought them

   

2. 2 Rinse with clean water and soak in salt water for 10 minutes

   

3. 3 Take it out and dry the surface moisture. I put it in the sun for a long time

   

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

   

5. 5 Boil salted water and cook until the salt is completely dissolved, then let cool

   

6. 6 The container containing the olives has been boiled and sterilized

   

7. 7 Put the olives into a container, pour in cool salt water, the salt water should cover the olives, cover and seal, marinate for a week and then you can eat

   

8. 8 This is what it looks like after I marinated it for two weeks. The color has lost, but it can be stored for a long time and can be used as needed