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Fiery Marinated Olives




Source of Recipe


catgurrl at rc and Better Homes and Gardens, December 1989


List of Ingredients




Two 3-ounce jars almond-stuffed olives, drained
1/3 cup salad oil
1/4 cup water
3 Tbsp lime juice
1 Tbsp fresh, snipped cilantro
1 Tbsp crushed red pepper
1 tsp cumin seed
1 clove garlic, minced


Recipe



In a small saucepan, combine all ingredients. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Remove from heat. Cool to room temperature.


Use slotted spoon to transfer olives to 2 screw-top half-pint jars. Pour cooking liquid equally over olives in jars.


Cover and chill in the refrigerator for 4 to 7 days before serving. Store in the refrigerator up to 3 weeks.

Makes 2 half-pint jars.