Cured olives
After 4 weeks of dry curing in kosher salt, check out how they look now! Talk about a transformation.
As for taste, they are very, very salty. But the texture is right. So to soften the flavor (I hope!), I’m further curing half of them in olive oil, and the other half in a mixture of red wine vinegar and water.
comments: 1 so far...
justin
Looking at the photo of the olives in the jar totally reminds me of the kool-aid pickles.