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urbangriller wrote:The liquid from brined olives is great...often the deli's will keep it for you (if you are nice).
Speaking of olives and brine – I was doing this with my Aunty a couple months back - As we get a big box sent down from out relos we brine and jar them all.
Done real old school, no scales or measuing cups. We placed an egg in the jar, Kept disovling salt in the water, Once the egg comes to the surface you’ve got the perfect amount.
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