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Маринованные Оливки по-Средиземноморски

Сыроедческие Маринованные Оливки по-Средиземноморски

Маринованные Оливки по-Средиземноморски

Эти маринованные оливки могут стать одними из любимых ингредиентов на сыроедческой кухне.

Процесс их приготовления очень прост. Он включает три этапа: предварительное вымачивание оливок в воде, затем замачивание их в рассоле и, наконец, маринование, которое позволяет раскрывать их удивительный аромат.

Да, на все это требуется время, однако запас баночек с наивкуснейшими оливками, консервированными натуральным способом без использования ненужных добавок и вредных ингредиентов стоит затраченных усилий.

Маринованные Оливки по-Средиземноморски

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Сыроедческие Маринованные Оливки по-Средиземноморски
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Ингредиенты

ДЛЯ РАССОЛА (на 1 кг оливок):
около 100 мл яблочного уксуса
2 столовые ложки морской соли
вода
ДЛЯ МАРИНАДА (на 1 стакан (160 г) консервированных оливок):
1 средняя долька чеснока, измельченная
0,5 чайной ложки сушеного орегано
0,25 чайной ложки острого перца чили
хорошее оливковое масло (столько, чтобы хватило полностью покрыть оливки, минимум 0,3 стакана)
3-4 столовые ложки лимонного сока

Рецепт

1
Чтобы подготовить оливки к консервированию, надрезать или проткнуть каждую оливку вилкой. Это будет способствовать высвобождению горечи и более быстрой активизации ароматов.
2
Поместить оливки в большую емкость, залить их водой и положить сверху большую, тяжелую тарелку, чтобы они оставались на дне, полностью погруженные в воду. Оставить оливки в воде на 2 недели, меняя воду каждый день (на это требуется не больше минуты).
3
Простерилизовать стеклянные банки с крышками, промыв их в теплой воде с моющим средством и прогрев в духовке при низкой температуре (120°C) до полного высыхания. Не прикасаться к горячим банкам с внутренней стороны. Перед использованием дать банкам остыть. (Если крышки пластиковые, обработать их раствором для стерилизации вместо прогревания в духовке).
4
Как можно плотнее уложить оливки в банки.
5
Сделать рассол из расчета 100 мл уксуса и 2 столовые ложки соли на 500 мл воды. Сначала развести соль в чашке с 3-4 столовыми ложками воды, чтобы она растворилась. Объединить соленую воду с 500 мл воды и 100 мл уксуса и перемешать.
6
Залить рассолом оливки в банках так, чтобы рассол начал переливаться через край— важно, чтобы в банках не осталось пузырьков воздуха. Закрыть банки крышками, проставить на них дату и оставить в темном месте на 2 месяца.
7
Теперь оливки готовы к маринованию (можно мариновать за раз столько оливок, сколько нужно на 1-2 недели).
8
Промыть оливки от излишков соли и уксуса. Объединить ингредиенты для маринада в чашке.
9
Залить оливки маринадом и хорошо перемешать. Переложить их в банку с крышкой, долив при необходимости еще немного оливкового масла, чтобы оно полностью покрывало оливки. (Не стоит переживать по поводу расхода оливкового масла — любые его остатки можно использовать потом в качестве дополнения к салатным заправкам).
10
Убрать оливки в холодильник на 1-2 дня.
11
Готовые оливки хорошо хранятся в холодильнике в течение нескольких недель.
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