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Once again I’m reaching into Preserving by Oded Schwartz (Dorling Kindersley, 1996). What an amazing and wonderful book. Mostly I wanted to remember how I did this, where I got the recipe. I processed these in pint jars. They look good.


20 Aug 2019 update: these turned out to be a tart pickle, but very tasty. This year I have processed them in smaller jars, half-pint and 3/4-pint size so we can enjoy them throughout the winter. It adds a bit of variety to lunch. Processing time for these smaller jars was fifteen minutes in a water-bath canner. I would do twenty minutes in larger jars.

What kind?