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Salt-curing olives, a question

last month

As an experiment, I'm salt-curing some olives for the first time. I've read that the olives should be kept completely submerged, or they'll turn brown. That's a problem, since most of them float.


I looked for a container with a floating cover to hold the olives down, but I couldn't find anything like that.


As a substitute, I put the olives in a two-liter canning jar, filled it with salt water up to the brim, and put a lid on it. Is that likely to be good enough? If not, can someone suggest a better way?


If this year's experiment is successful I want to cure a lot more olives next year, so the canning jar technique isn't going to work unless I fill the kitchen counter with canning jars!

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