| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Fresh green olives |
| 3 |
sm |
Dried, hot chilies |
|
|
Water |
|
|
Rock salt |
INSTRUCTIONS
Either leave olives as they are, or cut 3 to 4 slits in each with a
fine-bladed, stainless steel knife or razor blade. Discard any damaged
olives.
Pack into sterilized glass jar or jars, and cover with cold water. Soak for
3 days, changing water each day. Measure last amount of water.
Measure same amount of fresh water into a pan and add rock salt in the
proportion of 1/3 cup to each 4 cups water. Heat and stir until salt
dissolves. Cool.
Pack chilis into jar or jars, placing them amongst the olives. Pour cool
brine on top, filling jars. Remove any air bubbles and seal with plastic
lid. Store in a cool, dark place for 5 months before using.
To serve, remove required amount of olives and rinse under cold water.
Drain and place in a bowl. Squeeze on the juice of a lemon and pour on 1/4
cup olive oil. Stir to blend and leave for an hour or two before serving.
* Source: The Complete Middle East Cookbook - by Tess Mallos * Typed for
you by Karen Mintzias
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