Canned Olives Recipe

Mix 9 liters of water and 1 liter of lye. Immerse the olives in the mixture and let them marinate for 2 to 3 hours. Cut the flesh of an olive from time to time to check that the solution is cooking it through to the pit.

Rinse them several times and leave them in water, rinsing 2 to 3 times a day for 7 days. When the water remains clear, the rinsing is complete.

Prepare 300 g of salt with 3 liters of hot water. Mix well and let it cool. Fill the jars with the olives and cover them with the salted water.

Finally, ten days later, you can start enjoying the olives after rinsing them under water.