"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

"Anny Middon" > wrote in message
et...
> "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
>
>

Anny,

I don't see any reason why it shouldn't work though adding the vinegar to
the premade brine would reduce the brine strength but if you keep them
refrigerated I don't suppose it would matter all that much. I always make
fresh brine/vinegar but then I am going from the maturation brine in which
the olive have been sitting for at least 3 months minimum whereas your
commercial olives would have been rebrined when they were repackaged for
sale.