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Olives, Pickled Green (P, KLP, TNT)
Source: "Delight of Jerusalem., [in Hebrew] by Rina Valero
Serves: 20

4-1/2 lb. green olives, pounded
1 lb. lemons, quartered
4 hot green peppers, halve lengthwise (can be omitted)
6 cups of water
9 oz. of salt

Rinse and soak olives for 3 days, changing water daily. Drain daily.

On the fourth day, place a layer of olives in jar, cover with lemon wedges and sliced pepper. Repeat until jar is full. Dissolve salt in tepid water and cover olives with it (I add lemon juice). Cover the olives with olive oil to prevent mold.

Seal shut and leave for 2 to 3 weeks.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A