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“From a Lebanese book.”
READY IN:
2017hrs
YIELD:
2 1.4kg jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Crack the olives with a mallet or a clean hammer, being careful not to crush them.
  2. Combine the 150g salt and water and voer the olives.
  3. Place a plate on top to keep the olives from floating above the brine.
  4. Cover and leave for about 6 weeks in a cool place, changing the salt water once a week.
  5. Drain the olives and pack in sterilized jars.
  6. Put a few lemon wedges between layers and 1-2 hot chillies.
  7. Cover with cooled brine.
  8. Seal well.
  9. Leave for about 6 weeks.

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