Brining olives to make them edible involves removing their natural bitterness through a process of soaking and then preserving them in a saltwater (brine) and vinegar solution. Here's a step-by-step guide:
1. Initial Preparation and Soaking
- Select fresh olives: Choose olives that are free from blemishes and are relatively firm.
- Place in a container: Put the olives in a non-reactive container (glass, food-grade plastic, or ceramic).
- Cover with water: Completely submerge the olives in fresh, clean water.
- Weight the olives: Use a plate or other weight to keep all the olives submerged; this prevents mold growth.
- Change the water daily (or twice daily): This crucial step removes the bitter compounds. Change the water every day, or even twice a day, for approximately 4-6 weeks.
- Keep in a cool place: Store the container in a cool, dark place during the soaking process.
2. Testing for Bitterness
- Taste test: After about 4 weeks, begin tasting the olives to check for bitterness. Take one olive and taste a small portion. If it's still too bitter, continue the soaking process, changing the water daily, until the desired level of bitterness is achieved.
3. Preparing the Brine
- Brine recipe: Once the olives have reached the desired level of bitterness, prepare the brine solution using the following ratio:
- 4 cups water
- 1/4 cup kosher salt
- 1 cup vinegar (white or red wine vinegar are common choices)
- Combine ingredients: Mix the water, salt, and vinegar in a saucepan and bring to a boil. Stir until the salt is completely dissolved. Let the brine cool completely.
4. Brining the Olives
- Drain and rinse: Drain the olives from their soaking water and rinse them thoroughly.
- Place in jars: Pack the olives into sterilized jars or containers.
- Pour brine over olives: Pour the cooled brine over the olives, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Optional additions: You can add flavorings to the brine, such as garlic cloves, lemon slices, dried herbs (oregano, thyme), or chili flakes.
- Seal and store: Seal the jars tightly. Store in the refrigerator. The olives will continue to develop flavor over time and are typically ready to eat after a few days or weeks in the brine.
5. Storing Brined Olives
- Refrigeration: Always store brined olives in the refrigerator.
- Shelf life: Properly brined olives can last for several months in the refrigerator.
- Check for spoilage: Discard any olives that show signs of spoilage, such as mold or unusual odors.
By following these steps, you can successfully brine olives at home and enjoy their unique flavor.
