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1 - 9 oz. jar green olives (unpitted)
2+ - cloves of garlic
2+ - dried chili peppers (or whatever)
1-1/2 - tablespoons of wine vinegar
1 - teaspoon dried dill weed
Drain liquid from olives into small sauce pan, add garlic and peppers, simmer for 5 minutes. Add vinegar. Unpack and repack olives putting peppers and garlic between alternate levels. Put dill on top of olives and pour hot juice over and mix well. Recap and chill. Leave for at least a week before eating. Mom use to make a case of these at a time and by the time you got to the last jars, the olives were so hot that you would burn your lips on you Martini.
2+ - cloves of garlic
2+ - dried chili peppers (or whatever)
1-1/2 - tablespoons of wine vinegar
1 - teaspoon dried dill weed
Drain liquid from olives into small sauce pan, add garlic and peppers, simmer for 5 minutes. Add vinegar. Unpack and repack olives putting peppers and garlic between alternate levels. Put dill on top of olives and pour hot juice over and mix well. Recap and chill. Leave for at least a week before eating. Mom use to make a case of these at a time and by the time you got to the last jars, the olives were so hot that you would burn your lips on you Martini.
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