California Ripe Olives
Take some of summer’s bounty and pickle it with olives for delicious pre-meal snack, they also double for great cocktail accoutrements!
Recipe Courtesy of California Ripe Olives
Place coriander, peppercorns and seeds in a medium saucepan over medium heat.
Cook for 2 minutes or until lightly toasted and fragrant.
Add vinegar, water, olive brine, sugar,salt and bay leaves and bring to a boil.
Add carrots and cook for 5 minutes.
Remove from heat and let cool slightly, then stir in remaining ingredients.
Let cool then transfer to jars.
Cover and refrigerate until ready to serve.