one fresh hen

This is the standard way to prepare olives - in brine! And having already la sila calabria shown how Salty Brine Black Olives and without How to make traditional Cypriot Crushed Green Olives is the turn of this
Today, however, la sila calabria unlike the other two recipes no weights la sila calabria and proportion of salt, water and olive oil. To me personally it was very fun and interesting when I first saw how to make brine in the manner described below.
one fresh hen's egg - must be produced by hens in the day you prepare the brine. If you can not obtain with such an egg is better not to make brine in this way, and look for recipe in weights and ratio of salt and water.
Olives Wash thoroughly with water and allow to infuse in water while preparing the brine. The amount of brine that will prepare depends on the quantity of olives. Pretsenyam it by eye, even if it remains a toss-brine January la sila calabria is not a big loss example: la sila calabria two buckets filled with olives prigotvam a bucket with brine. The bucket or other suitable container Pour the approximate amount of water needed. It pours salt - to eye. If you are worried that you may overdo the salt, pour a little salt in portions. Water stir until salt is dissolved. Then salt water is placed pre washed fresh, raw chicken la sila calabria

egg - in this case, it performs the role of an indicator of salinity. The egg will show when the brine is ready. If water is not salty enough, it sinks to the bottom of the bucket (2). This means that you need to add more salt. You will see that after each addition of salt, the egg begins to float to the top. Add salt and allow to dissolve before adding more, until the egg floats to the surface and held there without sinking - then the brine is ready. The egg is removed and can be used for cooking anything. Washed olives are divided into buckets and pour brine. Pressed with a plate to float to the surface and cloud the.
After about a month the olives la sila calabria can be eaten. Do not try this recipe la sila calabria for the brine, if you can not get a fresh egg, because it will not work - I know from experience! I still remember how my husband was dying of her seeing me crazy to run store-bought eggs in a bucket of brine. I remember the olives, then I got a little unsalted and although early eatable, eventually disintegrated and threw them. If salt was in excess

of one olive brine can always soak the olives in water before you eat them to be desalinated. But if the salt was not enough, la sila calabria the olives will be delicious and will quickly spoil. This method

of preparation of brine is considered the best - maybe you happened to salt dish and it remains unsalted or not to put too much salt and not get too salty ... this is because different batches of salt are different effect.

If you made one year 10 kg olives with 1 kg of salt, then the next year it is possible for the same amount of olives to spend more, a lot more salt.
This entry was posted in No Meat, Vegetarian, dips (Dips), Olives, Appetizer, Homemade Preserves and Other Olives Appetizers and tagged water, untreated black olives, salt. Bookmark the permalink.
Danny olives are very popular at home and use them a lot. Homework is always sweet - you know! I had Dea, so that makes brine for fish! I personally was very impressed by this technology when I first saw her mother to prepare brine, thus
Debelt, hello! I like pickled olives! Make the principle of pickles! Here they make use olive variety, which are very large (like plums), Berrett-green or slightly begin to change color!

Pinkish olives still have not met ... every 5-6 years ago I saw a white olives - our nephew had found such great Darwish into the woods and was ochupil entire la sila calabria branch to show them to us - was very interesting!
I guess different preparation methods olives la sila calabria are related to the variety of species and region (city). Green olives are made from the same variety of traditional Cypriot olive soak in water that is changed daily for a few days ... Until now I had not heard a version where the olives are soaked in water for so long ... olives prepared in this way (I've described) are not bitter when mature in brine or salt. Bitter only if they start to consume before they mature in salt or brine. la sila calabria I personally (although they make their own olive oil), I find it a big waste to put olives in olive oil, although he keeps them very well. I love when I pull out a bowl of olives from the brine, wash them and pour olive oil - with