Warm pickled Olives with Chili Pepper Recipe
If you don’t really like the taste of canned olives from jars, then cooking them in a homemade marinade will most likely change your mind! I offer you two recipes for marinating. In this recipe, the marinade is closer to the sharp taste, with chili pepper and herbs, and in the second – soft, with citrus notes.
Ingredients
Instructions
  1. Products for cooking. In one jar, the weight of olives without liquid is 110 g Greens can be taken in equal quantities, and if you do not like coriander, you can cook without it.
  2. Drain the liquid from the olives. Wash the greens and finely chop them. Squeeze the garlic through a press. Peel the ginger and grate it on a fine grater. Peel the chili peppers from the seeds. Squeeze the juice out of the lemon.
  3. In a saucepan, pour the oil, add the grated ginger, chili and herbs. Put it on the fire. Mix everything together and bring to a boil. Chili peppers can be chopped if desired.
  4. As soon as it boils, remove from heat, add garlic, lemon juice, olives (without liquid) and mix.
  5. Then we transfer everything to the jar and close the lid. We will marinate the olives for two days. You can leave it at room temperature on the first day, and then put it in the refrigerator. During this time, the olives will acquire an aroma, a pleasant sharpness and an interesting taste!
  6. Before serving, heat the olives a little, so that their taste becomes more saturated!
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