Serves: 5
Total Calories: 279
Yield: 2 Pounds Cured Green Olives
1. To prepare the brine, completely dissolve the salt in the water. Then stir in the vinegar, blending thoroughly.
2. Divide the olives evenly between the 2 jars. Add half of each of the seasonings to each jar, and follow with half of the brine. Fasten the lids loosely, and store the jars in a cool place (between 60°F and 70°F) for 2 months. If the brine spews out at any time, open the lid carefully and replace it with enough of the salt-and-vinegar brine to cover the olives.
3. After about 2 months, gas production and fermentation will stop. Seal the jars tightly and store in a cool place until the olives are mellow and have the desired flavor. The entire curing process will take from 4 to 6 months. The brine will preserve the olives for about a year, as long as the container is airtight and the olives are immersed in the brine.
This Hot and Spicy Sicilian-Style Olives recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
