Rules for making olive pickles

Materials: Olives - 1 kg Whole Garlic - 3 (Crushed) Whole red pepper - 10 Bay leaves - 3

Cardamom - 4 Cinnamon - 2 Five forks - 3 tablespoons Mustard paste - 3 tablesp

oons Red chilli powder - 1 teaspoon Turmeric

powder - 2 teaspoons Vinegar - 1 cup Sugar - 2

cups or whatever you like Mustard oil - 1/2 liter

Salt.

Method: Wash and boil the olives, add water and mash the olives. Sprinkle the mashed olives well with salt, turmeric powder, red chilli powder, mustard paste and 4 tablespoons of mustard oil and leave it in the sun for 4 hours.

Heat oil in a frying pan and fry for 4-5 seconds with whole red chillies, bay leaves, garlic, five forks, cardamom, cinnamon. Then stir in the olives again. Stir in sugar and salt and cook for 5 minutes. Waist Then cook with vinegar on low heat for another 5 minutes. Olive pickle was made. Store in glass jars when cool.