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Vegan Western Asian Recipes
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Syrian Sweet-and-Sour Olives
From: Dancer


  • 1 1/2 cups olives, about 24
  • 1 1/2 cups small to medium brine-cured green olives or yellow olives, rinsed,drained,and lightly crushed or scored (about 8 ounces)
  • 1/3 cup olive oil
  • 1/3 cup hamod er rumman pomegranate concentrate
  • 1/3 cup water
  • 1 small onion, sliced
  • 1 tablespoon brown sugar
  • 10 whole black peppercorns

Combine all the ingredients in a 1-pint jar.

Cover and let stand in the refrigerator for at least 3 days and up to 3 months.

Serve at room temperature.