Posted: Thu Jan 26, 2012 1:28 pm
I have been curing olives for some time now using the lye method, anyway I make a brine using 1 cup plain salt to 1 gallon of water, the olives will keep for months. These olives are a bit salty but not to the point of needing to soak them before eating, of course you could. I seasoned the olives with fresh garlic and red pepper flakes, very good.
To prevent the mold issue why not replace the brine with your own solution? The last batch I made has been in the refrigerator since November and no problems with mold.
Tim
To prevent the mold issue why not replace the brine with your own solution? The last batch I made has been in the refrigerator since November and no problems with mold.
Tim