How to Cure Olives with Lye
How to Cure Olives with Lye – a step by step guide, that turns bitter olives into buttery delicious bites the whole family will enjoy.
- Prep Time: 10 days
- Total Time: 10 days
- Yield: 1 quart 1x
- Category: how to
- Method: soaking
- Cuisine: italian
- Mature green olives (see instructions)
- 100 % Pure Lye
- optional additions herbs, garlic, lemon zest
- Use clean, fresh, mature green olives.
- Rinse the olives with water and place them in large glass or porcelain jars; then determine how much lye solution you need to cover the number of olives you have. Add a Lye-Water solution that has been mixed at the ratio of 1 tablespoon lye to 1 quart water. Soak 12 hours.
- Drain the olives and soak for 12 more hours in a fresh lye solution. Drain and rinse. Cut into the largest olive to see if the lye has reached the pit, and if so, the lye cure is complete. If one more bath is needed, soak in a fresh lye solution for 12 more hours; then drain and rinse with cold water.
- Soak the olives in fresh, cold water, changing the water three (or more) times a day for the 4 days. At the end of 4 days, taste an olive to make sure that there is no trace of lye flavor remaining.
- Then soak the olives in a salt brine solution mixed at the ratio of 6 tablespoons salt to 1-gallon water, for 3 days. Add feel free to add a spring of rosemary, lemon zest and a garlic clove if you like.
- The olives are now ready to eat.
- Store the rest in the salt brine in a cool, dark place, preferably the refrigerator and use within two months.
WARNING: Lye can cause serious burns. Keep lemon or vinegar handy to neutralize any lye that splashes onto the skin. If lye gets into your eyes, bathe them in running water and call your doctor.
- Serving Size: 1/2 cup
- Calories: 168
Keywords: how to cure olive, lye cured olives