Pickled Green Olives

Ingredients

• 1 kilo coarse salt for every 10 kilos of green olives, or 2 tablespoons coarse salt for every cup of water (we leave it to you to estimate the amount of salt according to the quantity of olives you want to pickle)
• Lemon slices - optional
• Hot pepper pods - optional
• Fennel - optional
• Olive oil for the top of the jars

Method

1. After washing the olives, arrange them or crush them slightly to make cuts in the olives; you can also cut them with a knife
2. Soak the olives once, meaning cover them with water and leave them for a full day
3. Drain the olives from the water
4. Divide the olives among jars with lemon slices, fennel, and hot pepper pods, then cover them with salted water (dissolve 2 tablespoons of coarse salt in each cup of water)
5. Add a layer of olive oil on top of the jars before sealing them
6. Seal the jars tightly and wait at least 10 days for the green olives to be ready to eat
7. Note: You can soak the olives for several days; that is, cover them with water for 12 to 24 hours, drain them, then cover them again with clean water... and so on for up to 3 days. However, to keep the oil inside the olives, you can simply soak them once only, depending on taste
   Timers: 1440 min
8. Green olive pickles recipe from a friend of Shou Tabkhin Today
9. Ruwaida Al-Haj Al-Rifai
10. Also see How to Make Salted Olives
11. Click the link to make Olive and Pomegranate Salad