Sunday 28/Sep/2025 – 08:40 PM
The housewife is looking for a method Olive Green at home, especially in its season, where it is available in the markets of all kinds, the most prominent of which is agricultural olives, which is more than the bitter taste rate than black olives, and needs a longer pickling period. The generations inherited How to pick olives Green at home, by integrating it with carrots and lemon, and this traditional method is still present in Egyptian society. And through Cairo 24, we review the method of pickling green olives at home, the conditions for keeping it clean, and the period that it needs in order to ripen completely.
How to pickle green olives at home
The method of pickling green olives in the house in the authentic way inherited across generations is the most known method, and each family may add their own touch such as hot pepper, nigella or turmeric according to the preferred taste.
The benefits of pickled olives are many, it is sufficient for us to be rich in vitamin E and healthy fats, and helps in digestion, which is a good source of natural fibers, and also contains antioxidants. Below, we show the recipe for chef, Princess Shanab, for the method of pickling green olives at home and the details of it.
Green olive pumice amounts
- Fresh apple green olives: 1 kilo (pulp and defect free)
- Fresh islands: 2 medium tablets (grated rough)
- Fresh kindergarten: several sticks (minced)
- Green lemon: 2 tablets (cutting quarters)
- Garlic cloves: 68 lobes (correct)
- Laurel leaves (Laura): 45 papers
- Coarse salt: 3 tablespoons per liter of water
- White sugar two tablespoons per liter of water
- White vinegar: a quarter of a cup per liter of water
- Olive oil or corn oil: 1 tablespoon per jar
- Sterilized liquid: boiling and cooled water 1 liter (as needed)
How to pickle green olives at home
- Carefully examine each olive grain. Get rid of any grain with defects, spots, or damage
- Leave the olives correct (without anatomy) or make cracks with a knife as desired
- Good news of the carrots
- Cut the celery small pieces
- Cut the lemon into quarters
- Leave the garlic cloves correct
- Sterile jars with boiling water or in the oven for two minutes
- Make sure that the jars are completely dry before use
- Put a layer of olives on the bottom of the jar
- Add grated carrots and chopped celery
- Spread the pieces of lemon and garlic lobes
- Add bay leaves
- Repeat the layers until the jar is full
- The third stage: Preparing the pickling liquid
Prepare the pickling mixture for each liter of sterile water cooled:
- 3 tablespoons of coarse salt
- Two tablespoons of white sugar
- A quarter cup of white vinegar
- Mix the ingredients well until it melts completely
- Pour the pickling liquid over the olives until it completely covers it
- Add fresh lemon juice
- Leave a small space at the top of the jar
- Add a tablespoon of olive oil on the surface
- Close the jar tight
- Green olives are tender in 15 days before taste at the very least, the ideal maturity is a full month and the best taste after 6 weeks
- It is kept in a cool, dry place, and the refrigerator is preferred after the opening, and it lasts for 6 months to a year if it is preserved in a correct way
Tips to ensure that the olive does not spoil:
- Use clean spoons when taking olives from the jar
- Always make sure the liquid of the olive
- Baur leaves are necessary to prevent rot and memorization for a longer period
- The oil on the surface protects against air and bacteria
The most important signs of successful way to pickle green olives at home:
- The color of the liquid changed to the light yellow natural
- A moderate acidic taste with a balanced salinity
- Crocal body for olives even after pickling
- A refreshing smell without any unpleasant odors
Avoid these errors:
- Do not use olives with defects or damage
- Do not fill the jar with cold, non -sterile water
- Do not open the jar at least two weeks ago
- Do not leave the olives exposed without liquid
Signs of pickled olive corruption and mismanagement:
- Unpleasant or rotten smell
- An abnormal color change (black or dark green)
- Loose liquid
- Excessive taste
