Fresh Green Olives Pickled ChiChiLas

Green whole olives

Preparation:

First, wash the olives.
Next, boil the water, let it cool, and then put it in the container.
After that, add salt. To determine the right amount of salt, put a raw egg in the water and gradually add salt until the egg floats to the surface. At this point, the salt concentration will be about 20-30 grams per liter.
Then, add the olives to the container.
Finally, cover the vessel with a plate.

To reduce or even eliminate the bitter taste of the olives, you can repeat this procedure as often as you like. Make sure the contents remain covered with salt water at all times.

After about 2 months of resting in a cool, dark place, the olives become edible. During consumption, keep them in the brine. However, before serving, rinse them briefly with cold water.

Green “broken” olives

The most popular way of preparing olives is, without doubt, to break them open before pickling. Therefore, producers use this traditional method to make Fresh Green Olives Pickled ChiChiLas. Now, here is how you can do it:

You will need:

Fresh green olives
1 natural lemon, fennel herb, bay leaves, garlic to taste
Water
Salt
Ceramic, glass, or plastic container
Wooden mallet or rolling pin

Preparation:

1. Wash the olives
2. Beat each olive with a wooden mallet (or rolling pin) until it pops open a little, but without damaging the pit.
3. Soak the olives in water for 1 week to remove the bitter taste – renew the water every day. After 1 week in a clean water bath, the olives can be pickled.
4. Prepare the brine. To determine the salt content (20-30g/litre) in the water needed for preservation
5. Put the olives mixed with the lemon pieces, fennel herb, bay leaf and possibly garlic cloves into the jar.
6. Fill with the brine until the contents are covered and cover with a plate.
7. Store in a dark and cool place

The “burst open” olives pickled in this way are already edible after about 4 weeks.