Lipetsk olives
1 serving
60 minutes
Lipetsk olives are a unique Russian snack made from blackthorn, which resembles olives after salting. The astringent taste of blackthorn combined with currant leaves, horseradish, dill, and garlic gains a piquant spiciness and richness. The brine enriched with bay leaves, allspice, and cloves gives the berries depth of flavor and a special aroma. Historically, this recipe emerged as a homemade alternative to imported olives, offering a unique local version of the snack. Lipetsk olives pair wonderfully with meat dishes, cheeses, and even serve as an independent snack, complementing meals with notes of Russian traditional cuisine. After being stored in a cool place, the berries acquire softness and a harmonious blend of flavor nuances.
1
Sterilize the jar and lid with steam.
2
Sort and rinse the sloe.
3
Mix thorn berries, currant leaves, horseradish leaves, dill umbrellas, and a whole clove of garlic in a jar.
- Thorn: 700 g
- Blackcurrant leaves: 5 g
- Horseradish leaves: 5 g
- Dill inflorescences: 5 g
- Garlic: 1 clove
4
Prepare the brine: pour water into a pot, add salt, bay leaf, allspice, and clove. Place on the heat, bring to a boil and simmer for 1-2 minutes. Remove from heat and cool to 40 degrees.
- Water: 400 ml
- Salt: 20 g
- Bay leaf: 2 g
- Allspice peas: 2 g
- Carnation: 1 g
5
Fill the jar with warm brine to the top, ensuring no oxygen remains. Seal tightly with a lid. Turn the jar upside down and place it in a warm spot for 2-3 days. Then store it in the refrigerator or cellar for 1 month.