Comments on: Curing Olives http://www.sustainableeats.com/2009/10/29/curing-olives/ Did You Know They Don't Have to Come From the Store? Fri, 30 Jul 2010 03:57:40 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: admin http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-2749 admin Wed, 16 Jun 2010 20:02:09 +0000 http://www.sustainableeats.com/?p=625#comment-2749 Louise - how did yours come out? Mine are *almost* done. They are finally edible but still have a lot of tannins. I doubt I'll repeat this experiment mostly due to my lack of counter space. Of course I imagine if I had changed the brine more frequently they would have finished much sooner but it was nice being able to forget about them. Louise – how did yours come out? Mine are *almost* done. They are finally edible but still have a lot of tannins. I doubt I’ll repeat this experiment mostly due to my lack of counter space. Of course I imagine if I had changed the brine more frequently they would have finished much sooner but it was nice being able to forget about them.

]]> By: admin http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-2150 admin Fri, 23 Apr 2010 04:37:06 +0000 http://www.sustainableeats.com/?p=625#comment-2150 Louise - good luck! I wish I had done the change the water daily for 10 days thing the first 10 days to speed it up. I did mine Halloween and here it is mid April and they still aren't quite done. They are finally palatable but a little bitter. I kinda like them that way but no way would Pickle Man eat them. Louise – good luck! I wish I had done the change the water daily for 10 days thing the first 10 days to speed it up. I did mine Halloween and here it is mid April and they still aren’t quite done. They are finally palatable but a little bitter. I kinda like them that way but no way would Pickle Man eat them.

]]> By: louise http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-2145 louise Thu, 22 Apr 2010 16:49:55 +0000 http://www.sustainableeats.com/?p=625#comment-2145 thanks so much we have our green monzillo olives and chit chatting as we put the cuts in them. looking forward to them now. thanks so much we have our green monzillo olives and chit chatting as we put the cuts in them. looking forward to them now.

]]> By: admin http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-1983 admin Sun, 11 Apr 2010 06:18:31 +0000 http://www.sustainableeats.com/?p=625#comment-1983 ps fermenting crock: http://www.canningpantry.com/harsch-fermenting-crocks.html ps fermenting crock: http://www.canningpantry.com/harsch-fermenting-crocks.html

]]> By: admin http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-1982 admin Sun, 11 Apr 2010 06:17:55 +0000 http://www.sustainableeats.com/?p=625#comment-1982 Hi Louise, cheese salt is like Kosher salt, it dissolves very readily in water but you can use kosher or sea salt also. I would change the water every day for the first 10 days because mine are not quite done and I started them in late October! They take forever this way but they should not take as long if you change the water. I recently saw more info here: http://www.culinate.com/mix/dinner_guest/cure_your_own_olives Good luck! Hi Louise,

cheese salt is like Kosher salt, it dissolves very readily in water but you can use kosher or sea salt also. I would change the water every day for the first 10 days because mine are not quite done and I started them in late October! They take forever this way but they should not take as long if you change the water. I recently saw more info here: http://www.culinate.com/mix/dinner_guest/cure_your_own_olives

Good luck!

]]> By: louise http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-1981 louise Sun, 11 Apr 2010 05:51:46 +0000 http://www.sustainableeats.com/?p=625#comment-1981 first what is cheese salt? dose it come from cheese? second it sounds great I was about to use a lye recipe but love the sound of a vinegar one more healthy. how was it! also what is a fermenting crock? I don't think we have those in Australia. thanks so much for you page. first what is cheese salt? dose it come from cheese? second it sounds great I was about to use a lye recipe but love the sound of a vinegar one more healthy. how was it! also what is a fermenting crock? I don’t think we have those in Australia. thanks so much for you page.

]]> By: admin http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-1934 admin Sat, 03 Apr 2010 20:27:40 +0000 http://www.sustainableeats.com/?p=625#comment-1934 Sara, They are *almost* done so 2-4 months my eye. But if I had changed the water daily for the first 10 days apparently that would have sped things along. They are still just a tad bitter but definitely taste like olives so I'm in the ballpark at least. In a few weeks (I hope) when they finish I'll do a wrap up post. I'm just changing the brine right now, you reminded me. :) Sara,

They are *almost* done so 2-4 months my eye. But if I had changed the water daily for the first 10 days apparently that would have sped things along. They are still just a tad bitter but definitely taste like olives so I’m in the ballpark at least. In a few weeks (I hope) when they finish I’ll do a wrap up post. I’m just changing the brine right now, you reminded me. :)

]]> By: Sara http://www.sustainableeats.com/2009/10/29/curing-olives/comment-page-1/#comment-1933 Sara Sat, 03 Apr 2010 20:12:25 +0000 http://www.sustainableeats.com/?p=625#comment-1933 SO how did the olives turn out? SO how did the olives turn out?

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