Pickled green olives:
1 - Choose the fruits of green solid large tissue size "olive apple" and wash well and then come out the seed with special evidence for it.
2 - Soak olive in pure water for three days and consider changing the water once a day.
3. Peel the carrots and cut the rings of diameter equal to the diameter of the opening of olive and wash the celery well and fertilize.
4 - Stuff the olive units with chopped celery and then fill with a ring of carrots.
5. Put the olives in the pickling jars in the layers of alternating with finely chopped celery and a small amount of finely chopped garlic and green pepper rings.
6 - Cover olives with salt solution 11% and a cup of lemon juice.
7 - Press the olives a little by hand and may be placed on the surface amount of lemon peel.
8 - Put on the surface of Bartman oil layer of 1 cm and Bartman seal tight and leave two weeks to three weeks.
1 - Choose the fruits of green solid large tissue size "olive apple" and wash well and then come out the seed with special evidence for it.
2 - Soak olive in pure water for three days and consider changing the water once a day.
3. Peel the carrots and cut the rings of diameter equal to the diameter of the opening of olive and wash the celery well and fertilize.
4 - Stuff the olive units with chopped celery and then fill with a ring of carrots.
5. Put the olives in the pickling jars in the layers of alternating with finely chopped celery and a small amount of finely chopped garlic and green pepper rings.
6 - Cover olives with salt solution 11% and a cup of lemon juice.
7 - Press the olives a little by hand and may be placed on the surface amount of lemon peel.
8 - Put on the surface of Bartman oil layer of 1 cm and Bartman seal tight and leave two weeks to three weeks.