Salted olives

Fresh olives, I left them in the fridge for a few days, their color is not as good as when I just bought them.

Rinse with clean water and soak in lightly salted water for 10 minutes

Scoop it out and air-dry the surface water, I left it under the sun to dry for half a day.

Prepare salt and water in a ratio of 1:4.

Bring the saline solution to a boil and cook until the salt is completely dissolved, then let it cool.

The container used for olives was boiled in water for sterilization.

Put the olives into a container, pour in the cooled brine, making sure the brine covers the olives, cover and seal it, and it can be eaten after a week of pickling.

This is how it looks after I have pickled it for two weeks. The color has faded, but this way it can be preserved for a long time and taken as needed.