Store Homecured Olives

Proper storage ensures olives remain safe to consume.

Home-cured olives typically aren't canned due to the danger of food-borne illness. Storing with a brine solution or freezing ensures the olives remain safe to consume and provides the long storage life usually achieved from canning. The storage method depends on the length of time you need to store the olives and the type of olive you are storing. Most olives tolerate brine-storage well. High-oil olives, such as Kalamata and Mission types, retain their quality well when frozen properly. Add this to my Recipe Box.

Instructions

Brine Storage

1. Pour 4 cups of pickling salt in a gallon of water. Stir the brine solution until the salt dissolves completely.

2. Place the olives in a gallon-size container. Pour the brine solution over the olives to cover them. Place a lid on the container.

3. Mix 1 cup of pickling salt with the olives two days after brining. Stir to combine the salt with the existing brine.

4. Cover the container and store at room temperature in a pantry for up to eight months. Soak the olives in clear water for four days, changing the water daily, before use.

Freezer Storage

5. Mix 6 tbsp. of pickling salt with 1 gallon of water. Stir until the salt dissolves.

6. Place lye-cured olives in a stainless steel pot. Dry-salt cured olives do not require a brine treatment prior to freezing. Pour the brine solution over the olives to cover them.

7. Bring the olives and brine to a boil over medium-high heat. Boil for 15 minutes.

8. Drain the olives in a colander. Rinse with cool water. Leave the olives in the colander until they cool to room temperature.

9. Place the cooled olives in a freezer-safe container or storage bag. Seal the container closed and freeze immediately. Store the olives in the freezer for up to one year.

Tags: brine solution, pickling salt, salt with, brine solution over, cover them, ensures olives