A TRADITIONAL PALESTINIAN RECIPE FOR CURING OLIVES

Ingredients

• Four kilos of fresh olives
• One teaspoon of lemon salt
• Two hot green peppers
• Three lemons
• Table salt
• One cup of fresh-squeezed lemon juice
• One teaspoon of olive oil

Utensils

• 4-liter airtight plastic jar
• Plastic bowl
• One egg

Procedure

1. Place the olives on a flat surface. Hit each olive gently but firmly.
2. Rinse the olives twice. Using a sieve, strain the water from the olives.
3. Place the olives in the plastic bowl, adding one teaspoon of lemon salt.
4. Slice the hot pepper into strips and add to the bowl.
5. Cut the lemons into quarters and add to bowl.
6. Mix the contents of the bowl thoroughly.
7. Pour the contents of the bowl into a jar.
8. Fill the bowl with 1 liter of water.
9. Place an egg in the bowl. Add salt to the bowl until the egg rises to the top. Remove the egg and pour the contents of the bowl into the jar.
10. Pour the lemon juice into the jar.
11. Add one teaspoon of olive oil.
12. Tightly secure the lid of the jar.

Store the olives for a minimum of one month. Then open and enjoy!!!