I just saw the olives now and I changed the water as usual and noticed the issue. Since lye is poisonous, before beginning, please carefully read the safety notes in step 3. After this time, you must remove the water and rinse the olives with water. They will be salty, but should be getting progressively less bitter. I noticed that some olives have changed from bright green to a darker olive color. Keep tasting the olives for bitterness every day or so. The truth is that there are countless recipes which often contain common ingredients such as herbs, lemon, garlic and salt. At OneHowTo we offer an example of the ingredients needed to prepare olives in brine. Drain the olive/vinegar mixture in a colander. Drain the de-bittered olives, cover with the finish brine, and pour 1⁄ 4 to 3⁄ 8 inch of olive oil on top. Most used lemons in the preparation thats why they were on preserving lemon sites. Keep the olives under the top of the brine with a mesh net. I have been eating one a day when I change the water. Last year I tried putting olives in a jar with salted water, but they foamed and were moldy and slimy!. 4) Keep young children far far away. How to hit an olive tree. The olives should be fine, as they were in the fridge. I may receive a commission if you purchase through links in this post. Many asian foods also use a lye bath. Keep lemon or vinegar handy to neutralize any lye that splashes onto the skin. I thought they were done, I have them soaking now in just water to leach some of the salt that they brined in. NEVER put the lye in a container first and pour water on top of it -NEVER! Because I didn’t found it where I live.Can I use it and I less the time? Ciao. They are starting to change colour….getting lighter. Curing black olives at home is a wonderful old-world tradition that many families enjoy as part of the harvest season. Place a clean weight (a pint jar of water works well) on top of the plate. First, rinse the olives thoroughly several times with cold water. Privacy Policy for Oh, The Things We’ll Make! Finally, you can still use it for drain cleaner. Pick the olives that are green to green-purple, and clean any debris (dirt, leaves, etc.) Just follow the proper safety precautions, otherwise it actually is very dangerous. Heat to a boil and remove from stove, allow to cool. ★☆. Place your picked olives in a food grade container. Like Carey, I was always a bit unsure about using drain opener with my olives. However, part of the process you describe is the same: ten days, twice a day, submerge the olives. Pour sea salt ( about a cup and a half ) Kosher salt is what I use. Thank you! (yet still edible) I have 5 varieties in 80-90 trees and it takes a lot of effort to get them all to a press. Why use lye? The Spruce Eats uses cookies to provide you with a great user experience. Commentdocument.getElementById("comment").setAttribute( "id", "a2b8cad54d0638ea65d325f65153bd24" );document.getElementById("if24a3f3c4").setAttribute( "id", "comment" ); Italian Connection – Tours of Italy Email: info@italian-connection.com.