Garlic, 5 cloves
Lemon with peel, 1 large unit
Green olives, 1 kg
Water, as needed
“Shatta” hot peppers, 5 small units
Salt, as needed
1. Put the green olives in a suitable jar, fill with water to cover the olives, close and leave to rest. Change the water in the first week every day, in the second week every two days and in the third week every 3 days - the whole process made to release the bitterness from the olives.
2. Wash the olives well, put them back in the jar (a layer of olives and a layer of garlic, “shatta” hot pepper and lemon alternately).
3. Fill with salt water (1 teaspoon of salt on each cup of water), cover, write the date on the jar and wait for about a month.
4. Taste and if ready so enjoy, and if not leave a few more days for a longer pickling. The process may take longer because of the type of olive, its size, its bitterness and its color (light or dark).
5. Enjoy (:
Can be varied with peppers in additional colors.
Total time: weeks
Equipment: suitable jar.
The nutritional value does not include the green olives, “shatta” hot peppers and salt.