Pickled Olives

Directions

1. 1
   Pick over the olives, discard any with big blemishes.
2. 2
   With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
3. 3
   Place the olives in a 2 litre (8 cup) sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
4. 4
   To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag).
5. 5
   Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
6. 6
   Combine the salt and water, stir over heat until the salt has dissolved, cool.
7. 7
   Drain and discard the water in the jars, fill with enough salted water to cover the olives.
8. 8
   Pour enough oil into the jars to cover the olives completely, and then seal the jars.
9. 9
   Mark the date on the jars and store in a cool dark place for 5 weeks.
10. 10
    After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
11. 11
    Cover with oil.
12. 12
    Note: don't mix your olives! they must be pickles separately.