Method for making olives

Olives are best for sweet and sour taste. Specific practices are as follows:

Ingredients: olive 10 kg, crude salt 1 kg, 5 kg of rock sugar, and a bottle of low-alcohol white rice vinegar.

The steps are as follows:

1, prepared yellow rock sugar, coarse salt and low-alcohol white rice vinegar.

2. Wash the bought olives and dry them.

3. Prepare a nylon bag, pour the dried olives and salt into it, tie a rope at the mouth of the bag, put on rubber shoes, and stand on the nylon bag and trample it repeatedly for about 20 to 30 minutes. The function is to grind olive skin, and it doesn't matter if there are cracks. Meanwhile, olives are all wrapped in salt.

Step on the olive wrapped in salt and pour it into the basin. Leave it for one night to enjoy.

5. Then wash it with clear water for 3 times to wash away the salt.

6. Dry the water.

7. Boil a pot of boiling water, pour the olives into the pot, cover the pot, wait for the boiling water to boil again, and let the bubbles rise. Immediately pour out the boiling water, cool it with cold water, and then dry the water when the temperature drops completely, so that the skin will have wrinkles. This step is very important and is the key to the crispness of olives.

8. In a clean and dry pottery jar or glass bottle, pour olives, crushed rock sugar and vinegar into the glass bottle together, and cover it, and the rock sugar will slowly melt. Shake the bottle every day until the rock sugar is completely melted. Soak olives for a week, it will be very delicious.

9. A week has passed. Pick up the olives, put them in a glass bottle and put them in the refrigerator. Take it out when you want to eat. Or scoop up the olives and dry them in the shade for a day or two. Because it's not too dry, it's better to keep it in the refrigerator for a long time, so you don't have to bask in the sun, otherwise your skin will wrinkle and be brittle enough.