The way to pick olives at home

You love to eat pickled olives but are afraid to buy it and are afraid of harmful preservatives? Yaki describes it to enjoy the taste of olive preferred without worrying about its health

Ingredients

2 kg black olives
vinegar
Water
salt
Petroman or a large gallon

How to prepare

Pick the olives well and throw away what is corrupt. Remove neck and leaves and wash well with water.
Place the olives on the chopping board and then insert 3 incisions into each bead using the knife
Pour ten glasses of water into a large bowl. Add half a cup of salt and then remove the olives with the mixture.
Add salt water every day for 10 days.
Feed an olive to test it on the tenth day. If the bitterness disappears from them then the olives will be ready for the final fertilization. If you are not ready, return it to the large container and soak it in brine again until the bitterness disappears.
Heat the amount of water you need in a saucepan and place a cup of coarse salt and a cup of vinegar per 10 glasses of water. Let the mix boil.
Put the olives in the jars. Add the lemon mixture to the olive layers and pour the mixture over it.
Leave the jars aside for three or four weeks before they are ready to eat.
You can serve olives as pickles, pickles and rapeseed, or place in salads or sandwiches with cheese or feta and various kinds of vegetables such as tomatoes, cucumbers and mint