How To Make Pickled Olives? Pickled green olives are one of the famous pickles in the Arab world and in Palestine, as it is considered an appetizer that adorns the breakfast, lunch and dinner table in every home. Important for healthy skin and hair.
Except that olives are extracted from olive oil, which is very important for the body and the liver, and the green can be used to make pickles, and the black one is used to squeeze and extract the oil from it, and it is also possible to make pickles from it. Pickled green olives are an appetizing appetizer and are served alongside many meals. Learn how to prepare it at home in a simple way instead of buying it from outside.

Ingredients:

Serves 4*
1-kilo green olives
3/4 cup of salt (150 grams)
Half a kilo of lemon, sliced
A quarter of a kilo of hot pepper
2 large cups of lemon juice (400 ml)
5 garlic cloves
5 large cups of water (1200 ml)

The method of work
We bring the green olives and cut each seed three slits from three different sides with a knife. We put the olives in a pot, cover with water, and leave them to soak for 4 days. We change the soaking water three times daily to get rid of the bitterness of the olives. We prepare a bowl to make a brine, we put salt, lemon juice, and water in the bowl, then stir with a wire whisk until the salt disappears completely. We prepare a storage jar, then put a layer of olives, then a layer of sliced ​​lemon, hot pepper and garlic, then another layer of olives, then a layer of sliced ​​lemon, hot pepper, and garlic, and we finish with a layer of olives, then We press the last layer of olives by hand down to empty the air. We add the salt solution to the components of the jar, then press down by hand again until we empty the air, close the jar directly, and wait 15 days without opening the jar. After 15 days, the pickled green olives are ready to serve