Cracked Green Olives, Two Ways

Crack or slit each green olive with an olive crusher or knife, then immediately place it in a deep bowl filled with water so it remains submerged and does not darken.

Keep the green olives fully submerged in the soaking water for 3 days, changing the water once a day until their bitterness mellows.

Divide the soaked, well-drained green olives into 2 equal batches, one for the Syrian-style method and the other for the traditional method.

In a large bowl, season the batch of green olives reserved for the Syrian-style method with rock salt, lemon juice, and olive oil, tossing until evenly coated.

Mix the carrots, chili peppers, chopped lemon, red pepper paste, and turmeric with the seasoned olives until the vegetables and seasonings are evenly distributed.

Divide the Syrian-style olive mixture among sterilized jars, then pour over all the liquid and seasonings remaining in the bowl.

In a large bowl, season the batch of green olives reserved for the traditional method with rock salt, lemon juice, and olive oil, tossing until evenly coated.

Mix the chopped lemon, chili peppers, and turmeric with the seasoned olives until the ingredients are evenly distributed and all the olives are coated.

Divide the traditional-style olive mixture among sterilized jars, then pour the liquid remaining in the bowl over the olives.

Prepare the brine by dissolving the rock salt completely in sterilized water, keeping the same ratio if making an additional batch.

Pour the brine into all the jars until the green olives are fully submerged and the liquid reaches the required level. Leave the jars open overnight so the contents can settle, trapped air can escape, and the brine level can stabilize.

The next day, top up the brine if the level has dropped, ensuring the green olives are fully submerged with none left exposed.

Cover the surface of each jar with a thin layer of olive oil to seal the contents from the air and reduce the risk of mold forming on top.

Add citric acid according to the size of each jar, using 1/2 teaspoon for a small jar and 1 teaspoon for a large jar. Seal the jars tightly and shake them to distribute the citric acid evenly.

Leave the jars sealed until the green olives are fully cured, their saltiness and acidity are balanced, and they are ready to eat.