Bottle and preserve your favorite stuffed olives.
Table olives are not just good for your health, they can be served a number of ways with any meal. Stuffing olives enables you to pair their intense taste with other flavors that complement them. Consider stuffing olives with blue cheese, ground meat or jalapeno peppers. You can also use pine nuts or fresh herbs. Bottle the stuffed olives you're too full to eat and enjoy them later.
Instructions
1. Examine your pickling jar for cracks or chips in the glass before using. Wash it in hot water, using a small amount of soap, and rinse thoroughly.
2. Fill a pot with 1 gallon of water. Add 4 ounces or 6 tbsp. of picking salt to the water, then boil. Put the olives into the canning jar, only packing them in as high as the shoulder.
3. Cover the olives with the hot brine, leaving 1/2-inch space at the top of the jar. Dislodge air bubbles in the brine with a spatula. Add more brine if needed. Wipe the jar with a clean towel so it's completely dry.
4. Put the lid on the jar, and screw it shut. Do not screw the lid on too tightly or it may cause the jar to break, or the lid to buckle. Label and date your olives. Store them in a cool, dark place.
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