Pickled Green Azizi Olives
Pickled Green Azizi Olives
Ingredients
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Instructions
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Wash the Azizi olives thoroughly and drain them in a colander.
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Using a mallet or the back of a knife, gently crush each olive to open it. Immediately soak them in water to prevent discoloration.
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Once all the olives are crushed, drain the water and set them aside.
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In a large bowl, combine the olives with sliced lemons, green chili peppers, coarse salt, and turmeric. Mix well.
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In a separate bowl, dissolve sea salt in cold water to make the brine.
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Sterilize the jars by washing them thoroughly and drying them completely.
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Fill each jar with the olive mixture, pressing it down to minimize air gaps.
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Add olive oil, garlic cloves, and a large lemon slice to the top of each jar.
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Pour the brine over the olives, ensuring they are completely submerged.
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Seal the jars tightly and store them in a cool, dark place.
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Allow the olives to ferment for at least two weeks before opening.
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