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 Pickled Olives Recipe
In this recipe, I suggest a marinade option for canned olives, in which they will get an interesting taste! Heating the marinade will get a quick result!
Course Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
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, press them lightly with a knife so that they crack, this will improve the impregnation and speed up the pickling.
    Before placing the olives in the jar, press them lightly with a knife so that they crack, this will improve the impregnation and speed up the pickling.
  3. In a saucepan, pour the oil, add the dried herbs, lemon zest, Bay leaf and chopped garlic. Bring to a boil over low heat and remove from heat immediately.
    In a saucepan, pour the oil, add the dried herbs, lemon zest, Bay leaf and chopped garlic. Bring to a boil over low heat and remove from heat immediately.
  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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