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Print Recipe
Pickled Olives Recipe
In this recipe, I suggest a variant of marinade for canned olives, in which they will acquire an interesting taste! Preheating the marinade will get a quick result!
Cuisine Bulgarian
Cook Time 30 minutes
Servings
Ingredients
Cuisine Bulgarian
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Remove the olives from the jar and drain the liquid. Remove the zest from the lemon with a vegetable peeler, in wide strips. Prepare dried herbs, Bay leaf, black pepper and garlic.
    Remove the olives from the jar and drain the liquid.
Remove the zest from the lemon with a vegetable peeler, in wide strips.
Prepare dried herbs, Bay leaf, black pepper and garlic.
  2. Before placing the olives in the jar, lightly press down with a knife so that they crack, this will improve the impregnation and speed up the pickling.
    Before placing the olives in the jar, lightly press down with a knife so that they crack, this will improve the impregnation and speed up the pickling.
  3. In a saucepan, pour oil, add dried herbs, lemon zest, Bay leaf and chopped garlic. On a low heat, bring to a boil and immediately remove from the heat.
    In a saucepan, pour oil, add dried herbs, lemon zest, Bay leaf and chopped garlic. On a low heat, bring to a boil and immediately remove from the heat.
  4. Let the marinade stand for a few minutes, so that the hot jar does not burst, and then add to the olives. Close the lid and leave at room temperature for a day, or until cool. Then put it in the refrigerator.
    Let the marinade stand for a few minutes, so that the hot jar does not burst, and then add to the olives. Close the lid and leave at room temperature for a day, or until cool. Then put it in the refrigerator.

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