Homemade sloe olives
The tart and slightly sour taste of sloe berries can be used to make not only aromatic jam and refreshing compote, but also pickled. The taste of this preparation is very reminiscent of olives. Some housewives even call this pickle "Russian olives."
It's unclear how the recipe came about—whether they wanted to replace expensive olives with a cheaper product, or whether it was just a coincidence—but sloe olives prepared at home are so delicious and original that they have already won the recognition of many gourmets.
The amount of ingredients given in this simple recipe makes 2 half-liter jars of olives.
Ingredients:
- blackthorn – 500 g;
- parsley – 1 bunch;
- garlic – 2-3 cloves;
- hot pepper – 1 pc.;
- salt – 1 tbsp;
- olive oil – 3 tbsp;
- bay leaf – 2 pcs.;
- sugar – 1 tsp;
- allspice – 2-3 peas.
How to prepare sloe olives at home
Prepare the ingredients for the dish. Sort the sloes and rinse them with cold water. Peel the garlic. Rinse the parsley with clean water.
Place the herbs in the bottom of a sterilized jar. Also add bay leaves, allspice, garlic, and sliced hot pepper.
Then we fill the jar with sloe berries.
Then pour boiling water over everything, cover with a lid, and let it sit for 15 minutes. The hot water will cause the sloe skins to crack slightly. This doesn't affect the taste of the finished product at all, but if you're concerned about appearance, use sloe berries that aren't quite ripe.
After the required time has passed, drain the water from the jar back into the pan. Add sugar, salt, and olive oil. Place the brine on the stove and bring to a boil.
Pour the prepared brine over the sloes in a jar and seal tightly with a lid. Store the olives in the refrigerator or a cool cellar.
Sloe olives are ready for the winter! Wishing you success in the kitchen!
