1 tablespoon capers
16 cocktail onions
2 teaspoons mustard seed
1 tablespoon fresh dill
500 ml preserving jar
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© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
How to prepare:
Mix the extra large green olives with broad diagonally sliced gherkins, capers, halved cocktail onions, mustard seed and dill in a bowl.
Spoon the mixture in the sterilized jar and pour the tarragon vinegar over.
Add olive oil till the olives are entirely covered.
Place the closed jar for at least two days in the fridge.
Shake the jar from time to time.
Serve the olives at room temperature.
Preservable for 3 months.
First published: April 12, 2003, Netherlands
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