pickled green olives (2)

Press juice of limes, but do not discard rinds.

Boil water and salt and pour into pickling jar to cool.

Add lemon juice, olives, and cover with the rinds.

Press down firmly, seal top with oil, and cover tightly for 3-4 weeks.

Gently rock the jar every other day or so, and keep in a warm place away from drafts.