ACEITUNAS CURADAS al estilo TRADICIONAL y CONSERVADAS EN SALMUERA.

How to cure olives in the traditional way and preserve them in brine. Check out these videos, you might be interested 👇👇👇 Video on curing cracked olives with water 👉👉👉    • Curar aceitunas partidas con agua. How to ...   Video on how to make preserved olives for year-round use    • Cómo preparar ACEITUNAS EN CONSERVA DEL AÑ...   Video on traditionally cured olives preserved in brine 👉👉👉    • ACEITUNAS CURADAS   al estilo TRADICIONAL ...   All the dressing recipes I've uploaded as videos 👇👇👇    • ACEITUNAS RECETAS   The recipe Written on the blog, ready to print: https://comosehace22.blogspot.com/202... WE NEED Crush or cut uncured olives Plenty of water PREPARATION First, wash the olives and remove any that have defects. I'm going to cure Manzanilla olives. Once washed, drain them. Once clean, take the olives one by one and, using a pestle or a wooden mallet, give them a sharp blow until they crack. This method is a bit messy. If you don't want to make such a mess, you can split or cut them with a knife. To do this, make three cuts in each olive with a knife. Next, put enough water in a bucket to cover the olives. Let them soak for 24 hours. After the soaking time, discard the water and thoroughly wash the olives. Always handle them with gloves. Change the water and let them soak again. Repeat this process once a day for 7 days. Changing the water more often can speed up the process. After 7 days, taste the olives. If they are sweet, they can be seasoned; otherwise, leave them in water for a few more days until they reach your desired sweetness. In my case, I left them for 8 days. Now it's time to prepare a brine. BRINE INGREDIENTS 1 liter of water 50 g of coarse sea salt PREPARATION First, prepare a brine, which is the base for preserving the olives. Dissolve the salt in one liter of preheated water. Once dissolved, use or prepare more brine as needed. As a guideline, for every kilogram of olives, you will need one liter of water. For every liter of water, use 50 grams of sea salt. Add these olives to sterilized jars and cover them with the brine, which should already be cooled. Seal the jars tightly and let them rest for 2-3 months. After this time, they are ready to eat. You can season them as you like or eat them simply with the brine.