It turns out that salting olives is not at all difficult, and the result pleasantly surprised the family and complemented many dishes of our daily meal.
Fresh olives (I had both completely black and with green barrels) should be soaked in water for 2 weeks to remove the bitterness. In 2 weeks, or sometimes faster, olives lose their bitter aftertaste when cut. There are special machines, but I did not have such an opportunity and I made the incisions myself – on both sides, crosswise. It is recommended to keep it without cuts for a month or longer (you need to taste it).
We put it in a 5-liter water bottle, fill it with water to cover the olives completely, and within 2 weeks we change the water 2 times a day. Bubbles will appear on top, but that’s okay.
The bitterness can go away faster, or for those who like a bitter aftertaste, like some Greek or Turkish olives, you can stand it for a week (just try the raw olive to determine the taste).
Wash the soaked two-week-old olives. Prepare cans (I took 2 half-liter), scald them with boiling water. Put a clove of garlic, 3-5 black peppercorns at the bottom of the jar, add half of the olives, more garlic and bay leaves, add olives almost to the top, again peppercorns (5-10 pieces), add 2-3 cloves of garlic and a slice of lemon …
Marinade: for 5 glasses of water (boiling water) – half a glass of salt. It is better to take coarse salt, not iodized, but I didn’t have it, put in the usual one, stir it. I added some citric acid crystals.
Fill the jars of olives with marinade almost to the top, pour a couple of tablespoons of olive oil at the very top. I read that you can’t use olive, you need something else. In one jar I tasted sunflower, in another – olive. The salty olives were delicious in both versions.
We tightened the lid.
After 3 days a sample can be taken. You can wait a week, it tastes better.
Serve salted olives, pre-watered with olive oil, add lemon juice or a slice of lemon.
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