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Instant Pot Rice and Peas | Jamaican Rice and Peas (open on YouTube)Green olives
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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
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- Author
- Equipo Cocinoa
- Preparation time
- 75 min
- Servings
- 10
Long-process recipe
About 4 weeks from start to finish
It isn't made in one go. Start a batch: we keep the date you started, remind you at every step and you can add it to your phone's calendar.
Preserve safety
- Fermentation: keep everything under the brine. White film can be skimmed off; if coloured or fuzzy mould or a bad smell appears, discard the batch.
- Throw away jars that bulge, leak or spurt when opened. Botulism does not change smell, colour or taste: always follow a tested recipe and keep a preserve in the fridge once opened.
General guidance, not a substitute for a tested recipe. Sources: AESAN · NCHFP (USDA)
Summary
Those of all life: fresh olives, sweetened in water and sanded in brine with garlic, thyme and orange.
Ingredients
- 6 cloves Garlic (chafados)
- 100 g Salt
- 1 l Water (para la salmuera, aparte de la de los cambios)
- 4 sprigs Thyme
- 1 u Orange (solo la piel, sin la parte blanca)
- 1 kg Green Olives (frescas, sin curar)
- 3 leaves Laurel
Instructions
Wash the olives and paraphrase them: shrapnel them with a knife or shear them with a stone, without breaking the bone.
30 min
Cover them with cold water in a glass or mud container and change the water every day until they lose the bitterness. Try one from the first week.
12 days
Prepare the brine: boil 1 l of water with 100 g of salt, let it cool and add garlic, thyme, laurel and orange skin.
30 min
Drain the olives, pass them to clean jars, cover them completely with the brine and close.
15 min
Let them rest in a cool, dark place at least two weeks before testing them. They must always be covered in brine.
14 days
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