Green Olives

• 2 kg green olives
• 150 g salt
• 2 12 liters water
• 1 -2 hot chili pepper (optional)
• 2 lemons
• 1 liter water
• 280 g salt

1. Crack the olives with a mallet or a clean hammer, being careful not to crush them.
2. Combine the 150g salt and water and voer the olives.
3. Place a plate on top to keep the olives from floating above the brine.
4. Cover and leave for about 6 weeks in a cool place, changing the salt water once a week.
5. Drain the olives and pack in sterilized jars.
6. Put a few lemon wedges between layers and 1-2 hot chillies.
7. Cover with cooled brine.
8. Seal well.
9. Leave for about 6 weeks.

green olives, salt, liters water, hot chili pepper, lemons, water, salt

Taken from www.food.com/recipe/green-olives-145701 (may not work)