Recipes > Preserves & Pickles > Mock Olives

Mock Olives


Take plums when just beginning to ripen, but still green. Make a brine out of sea salt or rock salt strong enough to hold up an egg. Pour the brine over the fruit, hot, cover and let stand twenty-four hours. Pour off and make a new brine, heat, add the fruit, heat one minute and seal in the hot brine.


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The International Jewish Cook Book (1919).

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