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إستغلوا موسم الزيتون. أبسط طريقة لكبس الزيتون الأسود
Curing & Pickling Black Olives, take advantage of the season.

Ingredients
3 kgs Black Olives
1 cup Sea Salt (+ more if needed)

Sliced Lemons
Sliced Chilis
Lemon Juice

Pickling Brine Ratio
Mixture of Vinegar & Olive Oil according to taste

المكونات
٣ كغ زيتون أسود
١ كوب ملح بحري - أو زيادة، حسب الحاجة

شرائح ليمون
شرائح فلفل حار
عصير ليمون

للتخليل، خل و زيت زيتون حسب الرغبة

Preparation
Wash and dry your olives
Using a knife, make 3-4 slits on each olive
Transfer your slitted olives to muslin bag or a clean cushion cover and sprinkle the coarse sea salt all over
Transfer to a colander and top with a heavy object, cure the olives from 10-14 days. This step will draw the liquids and the bitterness out of the olives. Check up on the olives every 2 days, add more salt if needed
Once cured and wrinkled, transfer olives to a bowl and submerge in hot water. Soak in water from 4-6 hours to remove the excess salt
Then strain & dry the olives and transfer to a bowl. Add lemon slices, chili and lemon juice
Transfer the olives to sterilised jar and top with vinegar and olive oil. Quantities depending on personal preference
They're ready to eat, however will taste better after several days of pickling