BLACK OLIVE CURING: HOME-STYLE, BRINE-LESS, LOW-ACID CURING скачать в хорошем качестве

BLACK OLIVE CURING: HOME-STYLE, BRINE-LESS, LOW-ACID CURING

How to cure black olive at home? / Az tuzlu siyah zeytin nasıl kurulur? I share here my family’s recipe, passed down for generations. Every autumn, as the weather cools and olives ripen, we prepare our winter’s supply. With patience and care, the result is the true taste of Anatolia; pure, timeless black olives. Preserve autumn’s harvest of ripe black olives with this generations of Anatolian fermentation method, a home style take on Dry-salted olive (Sele Zeytin) and Brine-less cured olive (Kuru Salamura Zeytin) traditions. More Recipes 👉 https://www.fairiescuisine.com/all-re... _____________________________ INGREDIENTS 2 kg ripe black olives ½ cup pickling salt ½ cup sugar 3 jars _____________________________ DIRECTIONS Wash, dry, and jar the olives in layers with salt–sugar mix. Seal jars and shake daily for 2 weeks, then weekly. After 2 months, olives wrinkle and are ready. Rinse, rest 24 hrs, coat with sunflower oil, and refrigerate. Serve with olive oil, herbs, or red pepper paste. _____________________________ For MORE HOMEMADE recipes and detailed directions, SUBSCRIBE and FOLLOW us on: YouTube:    / @fairiescuisine   Instagram:   / fairiescuisine   Pinterest:   / _saved   And checkout our new website!: https://www.fairiescuisine.com #blackolives #blackolive-curing #olivecuring #winterspecial #fallfood #storagehome #mediterraneanflavours #mediterraneanliving #Turkishbreakfast #traditionalrecipes #cookbook #fairiescuisine #cuisine #homemade #turkishcuisine #foodforlife #recipesforbreakfast #healthyfood #traditionalfood #fairiescuisinerecipes #turkishfood