MARINATED BLACK OLIVES (McKereghan)
Black pitted olives
Put in a container with:
2 tablespoons olive oil
stirred together until the salt is dissolved.
Fill rest of container with juice from olives to cover theolives.
Let stand overnight out of refrigerator.
Drain and serve.
2 bunches radishes
½ cupwine vinegar
¼ cupolive oil
¼ cupcold water
¼ teaspoonseasoned pepper
1. Wash and trim radishes. Bring to a boil with ¼ teaspoon salt in enough water to cover. Boiluntil radishes begin to lose color (about 2 minutes), drain and cool. Make a marinade with the remaining ingredients.
2. Let stand at least overnight. Radisheskeep well and increase in flavor if stored in a jar in the refrigerator.
3. Turn jar upside down occasionally to blend flavor
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