Zaytun msabbah
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[edit] Description
This recipe is for 6 servse.
[edit] Ingredients
- 1 kg Fresh Green Olives
- 3 small Dried, hot chilies
- Water
- Rock salt
[edit] Directions
- 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 ¼ cup olive oil.
- Stir to blend and leave for an hour or two before serving.
