To Pickle Olives
From San Rafael cook book, 1906, 1906
Serves 20
Excellent results preserving ripe olives.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 88. The excerpt below is the record exactly as published.
TO PICKLE OLIVES— Mrs. W. F. Jones. Dissolve a 1-pound can of Babbitt's Potash in 5 gallons of water. Wasli the olives and put in only enough to have the lye simply cover them. Stir every few hours and taste. When the bitter is almost gone (the time varying from 24 hours to 9 days), pour off the lye and soak in clear cold water 24 hours, changing frequently, but the olives must not get soft or mushy. Make a brine of 14 ounces of salt
Cook this with the app: pantry check, scaling, and the assistant.