CURING OLIVES AT HOME
Here is how Sacramento lobbyist Barry Broad cures fresh olives.
STEP 1
COLLECT OLIVES IN A WHEELBARROW. FILL WITH WATER FROM HOSE. REMOVE TWIGS, LEAVES AND DEBRIS BY HAND. RINSE AGAIN.
STEP 2
SCOOP OLIVES WITH A LARGE STRAINER OUT OF WHEELBARROW. TRANSFER STRAINED OLIVES INTO A CLEAN PLASTIC PAIL. DO NOT USE METAL. YOU SHOULD BE ABLE TO FILL A 5-GALLON PAIL ABOUT TWO-THIRDS TO THREE-FOURTHS FULL.
STEP 3
SET PAIL IN KITCHEN SINK. ADD ONE GALLON OF FRESH WATER FROM THE FAUCET. BARRY BROAD FILLS A QUART MASON JAR 4 TIMES.
STEP 4
ADD ¼ CUP LYE. STIR WELL WITH A WOODEN SPOON. DON'T USE
METAL.
LET OLIVES STAND OVERNIGHT. SOLUTION WILL TURN CRIMSON RED.
STEP 5
NEXT DAY, POUR OUT RED WATER. TO OLIVES, ADD 1 GALLON MORE FRESH RUNNING WATER AND ¼ CUP LYE. STIR WELL. LET STAND OVERNIGHT.
CHANGE OUT WITH FRESH WATER ONCE A DAY FOR THREE DAYS, UNTIL THE SOLUTION RUNS CLEAR. FINALLY, FILL WITH 1 GALLON FRESH WATER. ADD ½ CUP FINE GRIND IODIZED TABLE SALT; STIR TO DISSOLVE.
STEP 6
FILL JARS WITH OLIVES AND SOME LIQUID. CAP. STORE IN REFRIGERATOR. WILL KEEP A YEAR.
