Ingredients
4lbsfresh ripe olives
10cupswater
4tbspkosher salt
2lemons,sliced
1cupolive oil
2hot chile peppers
Preparation
Rinse olives and soak overnight in cold water. Drain, and make a small slit in each olive, or smash them slightly.
Pack the olives into sterile pint jars. Slice chile peppers into rings, and place 1 into each jar. Place 1 lemon slice into each jar.
Stir together the water and salt until salt is completely dissolved. Pour over the olives in the jar, leaving about ½-inch of space at the top. Pour olive oil into the jars to within ¼-inch of the top. Cover with lids and seal.
Let the olives cure in the refrigerator for 2 weeks before tasting. If the olives are bitter, let them cure for another week.
Use as desired and enjoy.
