Pickled Green Olives

Ingredients

• X pound of lye
• 1/4 gallons of water
• 5 QUARTS COLD WATER
• I POUND KITCHEN SALT
• PIECE OF ORANGE PEEL
• 8-IO BAY LEAVES
• >^ TEASPOON CORIANDER SEEDS

Method

1. 1

   Discard imperfect fruits.

2. 2

   Make a strong lye solution.

3. 3

   Place olives in a jar, pour solution over, and stir.

4. 4

   Stir 4-5 times on the first day.

5. 5

   Test olives after a couple of days.

6. 6

   Wash olives in fresh water until no lye remains, then soak in fresh water for 8 days, changing it daily.

7. 7

   Make pickling solution by boiling water, salt, fennel tops, orange peel, and bay leaves for 5 minutes.

8. 8

   Cool and pour over drained olives.

9. 9

   Let stand for 4-6 days.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 31. The excerpt below is the record exactly as published.

PICKLED GREEN OLIVES Discard all imperfect fruits and those that have begun to turn brown. Make a strong lye solution. We used ashes of olive wood, but commercial lye will do, in the proportion of X pound of lye to 1/4 gallons of water. Place olives in an earthen jar, pour solution over and stir with a wooden spoon. The first day stir 4-5 times until all the fruit falls to the bottom of the jar. In a couple of days force a sharp nail into one of the olives to see if the fruit can be separated from the stone, then open it and observe whether the caustic has penetrated all the way through the fruity outside. This depends on the strength of the lye, which is not always of uniform quality. If not ready, dissolve a couple of tablespoons of lye in water and add to the solution, stirring thoroughly with the wooden spoon, so that the fresh lye will reach the bottom layer of fruit. Leave for a day and test again. Take olives out of the solution with a skimmer, wash in fresh water until no vestige of lye remains, then let them soak in fresh water for 8 days or so, changing it daily. By this time the olives should have lost their bitterness — test this by tasting. Then make the following pickling solution: 5 QUARTS COLD WATER 3 FENNEL TOPS I POUND KITCHEN SALT PIECE OF ORANGE PEEL 8-IO BAY LEAVES >^ TEASPOON CORIANDER SEEDS

Cook this with the app: pantry check, scaling, and the assistant.