Ingredients:
200 gr  green olives
4 gherkins
1 tablespoon capers
4 cocktail onions
2 tablespoons mustard seed
1 tablespoon dill
50 ml (tarragon) vinegar
150 ml olive oil
extra:
500 ml jar with cover
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Preparation:
© Janneke's Recipe pages - recipe cannings lemonade, olive
Mix olives, sliced gherkins, capers, quartered cocktail onions, mustard seed and dill.
Sterilise the jar and fill for almost half with all vinegar and a part of the oil.
Add the olive mixture and fill the jar with the rest of the oil till the olives are covered.
Close the jar well and place in the fridge.
Shake the jar now and then.
After 2 days the olives are ready and about 3 months conservable.
Serve at room temperature.
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