MobiColour RESULT: MC #218 Theme: Look Again - April 20-26, 2020

[ImageArt]

Oooh, let us know how it goes. With pictures obvs.

For those of you who expressed an interest, my sister and I went ahead and cured a small bucket of olives using salt and water. We changed the brine once a week. By the end of 4 weeks, they did taste very salty so my sister reduced the salt for the last two weeks by which time I had left. She then bottled them with just a little salt and water, olive oil, oregano and garlic. She said they are delicious and have had rave reviews from her friends.

 

[JillyG]

For those of you who expressed an interest, my sister and I went ahead and cured a small bucket of olives using salt and water. We changed the brine once a week. By the end of 4 weeks, they did taste very salty so my sister reduced the salt for the last two weeks by which time I had left. She then bottled them with just a little salt and water, olive oil, oregano and garlic. She said they are delicious and have had rave reviews from her friends.

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It doesn’t seem right that you don’t get to taste them. They look amazing. It’s nice to know that you don’t have to use dangerous chemicals to make them edible.

 

[RoseCat]

For those of you who expressed an interest, my sister and I went ahead and cured a small bucket of olives using salt and water. We changed the brine once a week. By the end of 4 weeks, they did taste very salty so my sister reduced the salt for the last two weeks by which time I had left. She then bottled them with just a little salt and water, olive oil, oregano and garlic. She said they are delicious and have had rave reviews from her friends.

View attachment 159086

They look amazing!

 

[RoseCat]

It’s nice to know that you don’t have to use dangerous chemicals to make them edible

Yes!