كبيس الزيتون

We soak 3 kg of olives in water for 3 days, changing the water daily.

On the fourth day, we drain the olives. We chop 3 lemons with 2 hot peppers (or as desired).

We mix the olives with the lemon-pepper mixture, add a pinch of salt, and place them in clean, dry jars.

We prepare the brine by mixing ½ cup of salt with every 4 cups of water.

We pour the brine over the olives, squeeze a lemon, and add ¼ cup of olive oil on top.

We seal the jar tightly and store it in a dry, dark place for a month before consuming.