"GreenieLeBrun" > wrote in message
...
>
> For use take out the quantity of olives you require and rinse under cold
> water, place in a clean jar. Fill the jar with a 10% brine and 10% vinegar
> mix (in a 1 litre measuring jug add 100g cooking salt, 100ml white, white
> wine or cider vinegar and water up to the 1 litre mark), leave for 24 hrs
> before use. If you don't use a lot of olives then store them in the
> fridge. A couple of slices or wedges of lemon can be included or for a bit
> of extra zest a couple of pickled chilies, I don't see any reason why you
> could not substitute 100mL of fresh lemon or lime juice in the final brine
> mix in place of the vinegar if you are using them in drinks but I would
> still store then in the fridge.
>

Thanks, Greenie.

I'm thinking I'll drain off the brine from the jar of pickles I just opened
(they are double stuffed with jalapenos and garlic and are vey yummy),
measure it, and add 10% vinegar by volume. I think this would work -- any
reason you see why it wouldn't? Would it be better to make a fresh brine
solution?

Anny