Green Olives

Directions

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