Syrian Sweet-and-Sour Olives |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Ingredients:
1 1/2 cups olives, about 24 |
1 1/2 cups small to medium brine-cured green olives or 1 1/2 cups yellow olives, rinsed,drained,and lightly crushed or scored (about 8 ounces) |
1/3 cup olive oil |
1/3 cup hamod er rumman pomegranate concentrate |
1/3 cup water |
1 small onion, sliced |
1 tablespoon brown sugar |
10 whole black peppercorns |
Directions:
1. Combine all the ingredients in a 1-pint jar.
2. Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
3. Serve at room temperature.
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