Don't know how many of you remember my "killer" olives post but my friend gave me

C

cynupstateny

Well-known member
the recipe she has used for 7 years and I'd like to make some. After soaking and rinsing for 7 days she puts them in a brine with garlic and oregano. That's it. She doesn't refrigerate or do any type of processing. Doesn't even sterilize jars.

Has she been lucky in not killing anyone off or is this an accepted method. I've checked around online and everything says refrigerate and keep no longer than 6 months.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24116

 
It seems to me that the bubling was caused by fermentation--and fermentation isn't good-just my take

 
Cyn, I think I would flat out ask her if her jars "fizz" like this when opened, or is it not normal.

 
She said it's "normal" but everything I've read so far says refrigerate for

6 months max. Some of hers are from 2004!

 
You must log in or register to reply here.
Back
Top