Syrian Sweet-and-Sour Olives
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 1⁄2 cups olives, about 24
- 1 1⁄2 cups small to medium brine-cured green olives or 1 1/2 cups yellow olives, rinsed,drained,and lightly crushed or scored (about 8 ounces)
- 1⁄3 cup olive oil
- 1⁄3 cup hamod er rumman pomegranate concentrate
- 1⁄3 cup water
- 1 small onion, sliced
- 1 tablespoon brown sugar
- 10 whole black peppercorns
directions
- Combine all the ingredients in a 1-pint jar.
- Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
- Serve at room temperature.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0