I have never in my life ever heard of water curing anything much less an olive.
Sounds like a recipe for rot to me and would not do it.
Well maybe in the refrigerator.
As for the brine cure from an old Sicilian lady you take a fresh egg and use enough salt in the water to float the egg.
I am sure there are better ways to determine the amount of salt than this but that is how they did it in the old country.
Why a fresh egg?
An old egg has more of an air pocket in it and will float sooner for a given amount of salt.
As for the water no I have no idea what your would use it for.
Worth
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