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Prep Time: 60 Minutes Cook Time: 120900 Minutes |
Ready In: 120960 Minutes Servings: 6 |
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From a Lebanese book. Ingredients:
2 kg green olives |
150 g salt |
2 1/2 liters water |
1 -2 hot chili pepper (optional) |
2 lemons |
1 liter water |
280 g salt |
Directions:
1. Crack the olives with a mallet or a clean hammer, being careful not to crush them.
2. Combine the 150g salt and water and voer the olives.
3. Place a plate on top to keep the olives from floating above the brine.
4. Cover and leave for about 6 weeks in a cool place, changing the salt water once a week.
5. Drain the olives and pack in sterilized jars.
6. Put a few lemon wedges between layers and 1-2 hot chillies.
7. Cover with cooled brine.
8. Seal well.
9. Leave for about 6 weeks.
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