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Pickled Green Olives

Lebanese.Chef's picture
  Raw green olives 4 Pound
  Coarse salt To Taste
  Water 1 Cup (16 tbs)
  Lemon wedges 2
  Green hot pepper To Taste

Wash the olives well in lukewarm water.
Split each olive two or three times with a sharp fine knife or leave intact.
Place in a sterilised glass or earthenware container and cover with salted water, using 1/2 cup salt to every 4 pints (2.5 litres) of water.
Place a small plate on top to prevent olives floating on top of the solution.
Cover and leave to soak for 6-8 weeks, changing the salted water every week.
Make a brine by boiling together 1 cup salt to every 4 cups of water.
Allow to cool.
Drain the soaked olives and place in a sterilized glass or earthenware container with the lemon wedges and hot green pepper.
Cover with the cool brine, replace the plate and seal with an airtight lid.
Set aside for approx 6-8 weeks until the bitter taste disappears.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1337 Calories from Fat 800

% Daily Value*

Total Fat 107 g164.2%

Saturated Fat 0.01 g0.03%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6197 mg258.2%

Total Carbohydrates 108 g36.1%

Dietary Fiber 54 g216%

Sugars 0.1 g

Protein 0.19 g0.37%

Vitamin A 0.3% Vitamin C 21.7%

Calcium 107.5% Iron 0.6%

*Based on a 2000 Calorie diet

Pickled Green Olives Recipe