OLIVE HARVESTING IN KASHMIR

Preserving olives in brine is a traditional and simple way to keep them flavorful and safe for months. Here's how to do it:


Steps to Preserve Olives in Brine

1. Prepare the Olives
Rinse: Wash the olives thoroughly to remove dirt.
Prick or Cut: Use a fork or knife to prick each olive, or make a small slit to help release bitterness.

2. Soak the Olives
Place the olives in a container and cover them with water. Change the water daily for a few weeks to remove bitterness.

3. Make the Brine
Mix 100 grams (about 3.5 ounces) of salt per liter (about 4 cups) of water to create a 10% salt brine. Stir until the salt dissolves completely.

4. Pack the Olives
Drain the olives from the soaking water and transfer them to your jar. Add optional flavorings like lemon slices, garlic, or herbs for enhanced taste.

5. Add the Brine
Pour the brine over the olives, ensuring they are fully submerged. Place a weight on top to keep the olives underwater.

6. Fermentation and Preservation Process
Seal the jar and store it in a cool, dark place (18–22°C / 64–72°F). Leave the olives to ferment for 4–6 weeks. Taste periodically to check if they have reached your preferred flavor.

7. Storing the Olives
Once fermented, store the jar in the refrigerator or a cool pantry. If desired, transfer the olives to fresh brine for long-term storage (optional).

Tips for Success

Ensure everything, including jars and utensils, is clean to avoid contamination.
If mold forms on the surface, remove it promptly, but discard olives that smell spoiled.
Adjust salt levels to taste, but maintain at least an 8% brine solution to prevent spoilage.
Enjoy your homemade preserved olives in salads, as snacks, or in recipes!