Spicy Pickled Olives
|Thinly peeled orange rind||1|
|Stuffed olives||10 Ounce (275 Grams)|
|White malt vinegar||2 Ounce|
|Pickling spice||1 Teaspoon (5 Milliliter)|
|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.