An easy way to pickle green olives the Syrian way...with pictures
Today, I’m sharing an easy way to pickle green olives from the Syrian kitchen, using my sister Um Abbas's method.
Ingredients:
- 10 kg of green olives, ideally of the "Azzizi" or "Ajizi" variety for a firmer texture; they won’t become soft or mushy. (You can make half the quantity.)
- 3 kg of lemons.
- 1 kg of hot green peppers.
- Coarse salt.
- Fresh aromatic herbs (such as coriander, green thyme, or rosemary); I used fresh coriander here.
- 1.5 kg of grated carrots.
Method:
1- I washed the olives and made one cut in each using a knife, then soaked them in water for 3 days, changing the water in the morning and evening during those days. Don’t worry; they won’t turn black; on the contrary, this will remove all the bitterness from the olives.
We present to you
This is how the olives look after 3 days and changing the water.
Here I prepared the salt solution that I will use to pickle the olives, and the amount is 5 tablespoons or 4 tablespoons of coarse salt for each liter of water. I used 5 tablespoons. Of course, to ensure the salt dissolves in the water, it has to be warm so that it dissolves quickly. I will leave it until it cools and then use it right away.
Here is a picture showing the shape of coarse salt with its large crystalline grains.
4- Here I prepared the pickled green coriander and lemon. I washed it and cut it into rings. I cut the hot pepper into one slit with a knife. I grated the carrots. And of course we have olives.
5- The first thing is that I will blend the lemon rings in the blender and add some of the salt solution that we made to it to make it easier for us to mix in the blender, and I will leave a few rings to put them on the surface of the olives in the jar.
Here we strain the lemon juice from the lemon peel.
6- Here we prepared the jars and arranged the olives in them in layers, a layer of olives, a layer of peppers, a layer of shredded carrots, a layer of green cilantro, and so on until the jar remains full. At the end, I put the lemon rings that we cut, then distribute the lemon juice evenly in the jars.
Then fill it with salt solution until it is full, but not until the end, so we cover the olives with oil in a nice layer.
7- Here is what the jars look like when we put the solution in them and left an empty place on the roof above the mantou you see, so we will cover them with a layer of sunflower oil so that the pickles do not foam and air enters the pickles.
8- Of course, when we finish, we close the jars, cover the jar with a bag, then close it with the lid so that it is tightly sealed and well sealed. Because of the olives, they last from 3 to 4 weeks, and then you open them and eat the most beautiful olives.
9- This is the final form. Enjoy.
0 Comments