Pickled Ripe Olives
Ingredients
Directions
Make French dressing. Use equal portions of vinegar and olive oil. Add small onion sliced, and small portion of clove of garlic. Cover ripe olives and let stand twenty-four hours. Serve olives with the dressing — Mrs. C. C. Hutchinson, Flag- staff, Ariz.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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