Pickled green olives:
1 - Choose the fruits of green solid tissue large size "olive apple" and wash well and then lightly beats to lighten "olive ripened."
2 - Put in glass jar in layers with pepper and pepper rings and celery after washing and cut into small pieces.
3 - Add a brine solution 10 - 12% lemon juice and pour on the olives until the bulter is full and notes the cover of the olives completely liquid.
4 - Cover the surface with a layer of oil thickness of 1 cm and close the Berthman and leave from 1 - 15 days until yellow color.
1 - Choose the fruits of green solid tissue large size "olive apple" and wash well and then lightly beats to lighten "olive ripened."
2 - Put in glass jar in layers with pepper and pepper rings and celery after washing and cut into small pieces.
3 - Add a brine solution 10 - 12% lemon juice and pour on the olives until the bulter is full and notes the cover of the olives completely liquid.
4 - Cover the surface with a layer of oil thickness of 1 cm and close the Berthman and leave from 1 - 15 days until yellow color.