How to make pickled green olives
Pickled green olives with chili
One and a half kilograms of green olives
Three carrots, finely grated
1 cup chopped celery
Quarter of a kilo of lemon sliced
Half a kilo of hot red pepper, sliced
Half a small cup of lemon juice
Two tablespoons of vinegar
cup of coarse white salt
- Wash the olives, then soak them in water for three days, and we renew the water daily.
- Bring an airtight glass jar for pickling and put olives, carrots, red chili and celery in it.
- In the jar with olives, add water, salt, lemon juice and vinegar.
- Close the jar for four months, then the pickled green olives are ready to eat.