We looked online and found the simplest brine recipe: 1/4 cup salt to one quart of water. We had to refresh our memory of what a quart was. Turns out it's 4 cups, for those of you who want to try this at home.
The recipe said that we needed to cut a slit in each olive to let the brine in. But that sounded too labor intensive, so we just crushed them between two cutting boards in small batches.
Every week for the next 6 or so, we need to refresh the brine. After week 3, we can taste the olives for readiness.
We also fed our gingerbread house to the chickens yesterday. And we got TWO eggs in exchange for the gift. (That's a little more than usual these winter days.)
1 comment:
Awesome, crushing les olives. That's why we failed. I suppose we also had no idea when to harvest them.
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