Ah, that brine recipe is interesting! I'll give it a try.

Thanks much.

--
Gary Grathen
DeLand, FL

"GreenieLeBrun" > wrote in message
oups.com...
> You could always make some brine your self.
>
> I preserve my own olives and after I remove them from the mother brine
> (wich is just 10% cooking salt) I place them in a brine-vinegar
> mixtu-
>
> To a 1 litre measuring jug add 100gm of cooking salt, then add 500mL of
> boiling water, stir to dissolve the salt. Allow to cool. Once cool add
> 100 - 150mL of cider or white wine vinegar, mix well then add water to
> make the whole lot up to 1L in volume.
>
> With my green olives I sometimes add a couple of cloves of garlic and a
> couple of hot chillis then add the brine-vinegar mix.
>
> Sorry about the metric measurements but Australia moved over to the
> metric system some years ago and coupled with the fact that I have been
> working in Science for over 30 years I tend not to use Imperial/US
> measures much.
>