3 pounds of olives,
1 liter of water (5 cups of water),
3 tablespoons of salt,
1 teaspoon lemon salt,
1 pinch of chickpeas,
1 sweet spoon of sugar.
For the above:
1-2 green lemons.
Construction of Green Olive
I'll crack it 2 days after I get 3 pounds of green olives. If you do this immediately, the olive will crack, so it may crack from a few places.
We also let the olives we chopped water off. We do not change the water for the first 3 days so that it can be saved with bitter water.
I will change 1 water every 2 days until next day.
You can change the water of the olives you want to eat right away every day, but the taste will be less because the oil will pass.
The mouth must always be closed when setting up olive trees.
Once the olives are sweet enough, let's go to the setting up process.
Bidoon measuring water, coarse salt, 1 teaspoon lemon salt, a pinch nohudu and 1 sweet spoonful of sugar and mix well. (sugar prevents olives from collapsing)
Then add the bideon olive and place the green lemon on the olives.
Then sprinkle some salt on the lemons.
I close the bottle tightly so that it does not catch air.
If you have time, slice the lemons and let them salt and let them sit on the olives for 1-2 hours.
Lemons will make the olives wine be beautiful.
You will keep it for winter and if you make such brine before the olives are so sweet, you can keep it for a long time.
You can start to eat our Green Olives at any time.
