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<pre>I have just tried pickling some olives using the following recipe:

I washed the olives and sterilized the jars then packed the olives in the
jars with a brine of 100g salt to 1 litre of water and poured a little olive
oil on the top. I then put lids on the jars to seal them.

By the next day the bottles were fizzing and the oil and brine slowly oozing
out past the lids and down the jars.

Where did I go wrong? Can these be eaten once the process is complete and
has anyone got any tips for next time?

Janine
Waipara New Zealand
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