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Print Recipe
 Pickled Olives Recipe
In this recipe, I offer a marinade option for canned olives, in which they will acquire an interesting taste! Heating the marinade will get a quick result!
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Remove the olives from the jar, 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, 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 the oil, add the dried herbs, lemon zest, bay leaf and chopped garlic. Bring to a boil over low heat and immediately remove from heat.
    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 immediately remove from 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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