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Spicy Pickled Olives

creative.chef's picture
  Thinly peeled orange rind 1
  Stuffed olives 10 Ounce (275 Grams)
  White malt vinegar 2 Ounce
  Pickling spice 1 Teaspoon (5 Milliliter)
  Sugar 1 Ounce
  Garlic 1 Clove (5 gm), crushed

1 Cut the orange peel into strips.
2 Drain the brine from the jar of olives into a measuring jug.
Place double this quantity of vinegar in a saucepan with the orange strips, spice, sugar and garlic, bring to the boil and simmer for 3 minutes.
The brine will not be needed.
3 Remove from the heat and allow to cool completely.
4 Pour the cold vinegar mixture into the jar of olives, cover and refrigerate for at least 24 hours.
These Spicy Pickled Olives will keep in the refrigerator for up to 1 month.

Recipe Summary

Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 64 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 0.93 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 520.2 mg21.7%

Total Carbohydrates 5 g1.5%

Dietary Fiber 0.36 g1.4%

Sugars 3.6 g

Protein 0.06 g0.12%

Vitamin A 0.2% Vitamin C 4.8%

Calcium 0.4% Iron 0.14%

*Based on a 2000 Calorie diet

Spicy Pickled Olives Recipe