Best way to eat green olives raw, pickled, olives white radish pork bone soup.
Green olives pickling practice:
Main ingredients: green olives moderate, southern ginger moderate.
Accessories: sugar moderate, vinegar moderate.
1, olives soak down the water to wash.
2, dry.
3, boil water in the pot, pour green olives to cook.
4, do not cook for too long, they look at the time, overcooked on the soft olives, after the color change almost can be fished up.
5, one by one on the chopping board with a kitchen knife to shoot rotten.
6, a small piece of southern ginger also patted.
7, patted olives into the pot, add the right amount of sugar, a little salt, marinate overnight, the next day and then add the other half of the sugar and vinegar.
8, add patted southern ginger mix evenly, let stand for a night, the lid should be covered, otherwise it will be Zoupi.
9, marinated for a night like, into a little flavor.
10, add the other half of the right amount of sugar, and the right amount of vinegar.
11, boiling sugar melting can turn off the fire, do not burn too long.
12, in waiting to soak more than one day juice to taste.
13, it is best to marinate for three days before eating, the taste will be better.
Green olives
Harvested in the fall when the fruit is ripe, dry. The fruit is fusiform, bluntly pointed at both ends, 2.5-4cm long, 1-1.5cm in diameter. the surface is brownish-yellow or blackish-brown, with irregular wrinkles. Fruit flesh gray-brown or brown, hard. Fruit kernel pike-shaped, dark reddish brown, with longitudinal ribs; the inner part is divided into 3 chambers, each with 1 seed. The flesh is astringent, slightly sweet when chewed for a long time.