Laun/Pruett Recipe Collection
Barbara DeKruyf Sindlinger's Cured Olives

lye
salt

Dissolve 4 T lye to 1 gallon water...soak 24 hours and drain
Dissolve 2 T lye to 1 gallon water...soak 24 hours and drain
Dissolve 2 T salt to 1 gallon water...soak 24 hours and drain
Dissolve 4 T salt to 1 gallon water...soak 24 hours and drain
Dissolve 5 T salt to 1 gallon water...soak 24 hours and drain

Olives are ready for use. Leave in last brine. If scum forms, change brine every 3 weeks.

Sterilyze jars and boil salt water to pour over olives for longer storage keep in frig or cabinet. If you store in cupboard, make sure your sterilze lids and jars.

Recipe Contributed by Mary Ann Laun