Pickling black olives in a Turkish village

Friends, hello!
Today I salt the black olives. This is the easiest and most delicious way to cook black olives.

Proportions:
3 kg black olives
5 tbsp rock salt

Cooking:
1. Wash the olives thoroughly.
2. Select spoiled and soft olives.
3. Let the olives dry completely. If any moisture remains, the olives will spoil.
4. Put the olives in a plastic bottle and add the rock salt.
5. Shake the bottle of olives (stir the olives) every day until they are ready. If necessary, open the lid slightly to release excess gas.

After about a week, the color of the olives will change slightly, becoming lighter. After a while, the olives will turn black again.
Store olives in a dark, cool place.
The olives will be ready in about 5-6 months.

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