How do you pickle olives?

Answer 1

No. 1 Recipe. Place olives carefully in container, cover the olives with a caustic soda solution (3 oz. of caustic soda to 1 gallon rainwater) for 40 to 48 hours (no longer), using a piece of flat, clean wood to keep them below the surface of the liquid. At the end of 48 hours pour off the caustic liquid, then cover with fresh rainwater and continue the renewing and pouring off of the water twice daily, night and morning, for at least one week (until all caustic soda is eliminated.) Do not worry if olive is bitter to taste.

Next, mix well 1/2 lb. of salt to one gallon of rainwater and cover the olives in this solution for a week, then drain. You then mix 3/4 lb. salt (12 oz.) to each gallon of rainwater, cover for another week and drain again. You then place the olives into jars. A-Gee jars or similar. Place jars in tub of very hot water up to their necks and fill with a boiling brine solution (3/4 lb/ salt to one gallon of water) to overflowing and seal immediately. As the jars cool the rubber rings will seal the tin inner lids perfectly and the olives will keep indefinitely.

http://www.oliveaustralia.com.au/Pickling_your_Olives/pickling_your_olives.html

or soak them in evil - much like you do with cucumbers