مخلل الزيتون الأخضر

We start layering the olive mixture into the jars, pressing it down well and adding some of the mixture between layers.

You can put half a kilo of green chili peppers with olives in the jars

Once opened, the olives should be stored in the fridge for long-term preservation.

After the fermentation period, we open a jar and taste to ensure the olives are fully pickled.

We place the jars on a tray in a cool, dark place for about 1.5 to 2 months without opening them.

If the jar is made for air release, we seal it directly.

If the jar is not designed to release air, we cover the opening with plastic wrap or a small plastic bag before sealing it tightly.

We pour ¼ cup of corn oil over the lemon peels, then sprinkle 1 tablespoon of salt on top.

We cover the surface of the olives with the lemon peels, making sure there are no seeds.

We leave a 2 cm space at the top of the jar unfilled.

We pour the brine slowly into the jars, shaking the jar to help it settle and reach all areas.

We make sure the green "tofahi" olives are firm and not cracked to avoid spoilage.

We prepare the sterilized jars and place two bay leaves at the bottom of each.

We add the lemon juice to the brine and stir again.

We prepare the pickling brine by mixing the cooled boiled water with salt and sugar, stirring well until fully dissolved and the water becomes clear.

If needed, we transfer everything to a wider bowl for easier mixing.

We add the olives to the mixture and stir to coat them thoroughly.

We add the grated carrots, safflower, nigella seeds, and chopped celery, and mix well.

We transfer the chopped peppers to a large mixing bowl.

We prepare the stuffing mix by processing the red and green chili peppers in a food processor until medium-coarse, not too fine.

We wash the olives thoroughly and let them drain completely.