RE: [CH] pepper stuffed green olives
Parkhurst, Scott Contractor (PARKHURS@LEAVENWORTH.ARMY.MIL)
Wed, 25 Jul 2001 13:49:48 -0000
> isn't anyone gonna ask for the recipe??!
Here ya go...
Use the biggest olives you can find (at least queen sized).
Drain the liquid into a cup/bowl, empty the olives into another
bowl or plate, use a toothpick/bamboo skewer to remove the
pimento, fill olive with pepper slice ( I cut pepper strips and
roll them to insert into the olive), pack a layer of olives into
bottom of original bottle, sprinkle in a few of the pimento pieces,
add a slice or two of fresh garlic, repeat the layering process
untill full, pour back in the original juice. I usually use 3 cloves
of garlic and about half the pimentos. Keep in the fridge.
If you put all the pimentos back in, or don't pack the olives just right,
you might not get all the olives in, or all the juice might not go in.
When you try this, taste one of the newly stuffed olives and see why
the aging is important. Two weeks is good, three is better, not much
benefit going longer than that. I got this recipe/technique off the list
a few years ago. It's a keeper.
Scott... gotta make some more for myself... KCK