Pickled Spanish olives
The practice of pickling Spanish olives
Step 1
Separate the brine from the olives
Step 2
Pour an appropriate amount of olive oil into the pan and fry the red bell pepper and garlic until golden brown. Add all the spices, stir-fry until fragrant, immediately pour in the original jar of salt water and an appropriate amount of drinking water, bring to a boil, turn off the heat, add lemon slices and cool naturally.
Step 3
Boil the glass jar, sterilize it, and drain. Fill the canned olives. Pour the cooled pickled olive water, cover the olives, seal. Refrigerate for three days and serve.
Cooking tips for pickling Spanish olives
Pickled olives can be eaten directly or used to make bread, pasta, and other foods, so come and try it!