Pickle Fresh Olives

Method 1: This is similar to the process also used for commercially pickled olives. Sort out all the olives that have been damaged. Rinse the remaining ones in detail and place them in an earthen container, or one made of glass or plastic. Cover with water, measuring it while filling the container. In another container, add 100 grams of “soda-lye” (sodium hydroxide) to each 5 liters of water poured over the olives. Be careful with “soda-lye”(caustic soda) because it is corrosive. Put the solution in the olive jar form, mix well and stand for about 24 hours. (*According to another tip, this takes several days, with several changes of soda-lye solution). Later, pour off the solution and wash the olives under running water. Cover with fresh water. A day later, rinse again and cover with fresh water. Meanwhile, repeat this for about 8 days. Later prepare a strong salt solution – about 7 tbsp of salt per l of water. The washed and drained olives in the salt solution form, cover and stand for 2 weeks. Later they are ready to eat.

Method 2: Remove the bruised olives. Using a hammer or possibly a stone, lightly strike the remaining olives to crack them (wear old clothes because the olive juice splatters). Wash them and put them in an earthenware jar, or possibly in one made of plastic or possibly glass. Cover completely with water.

Change the water every few days, meanwhile, several weeks, until the olives

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