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LOCATION: Recipes >> Preserving >> Olives 07

Print this Recipe    Olives 07

Cured Olives

25 lbs olives
26 cups water
13 tablespoons salt

Slightly squash and place olives in crock of cold water for 3-4
days. Change water daily.

Make a brine of water and salt.

Heat brine and let cool. Fill jars with olives and pour in cooled
brine with 3 Tbls vinegar, a little oregano and a garlic clove.
Seal jars and store upside down.

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