- 7 oz can of green, ripe olives
- 2 large cloves of garlic, crushed
- ½ tsp red pepper
- 1 ½ Tbl vinegar
- 1 tsp dried dill
Drain the juice from the olives. Simmer with the garlic and red pepper for five minutes. Add the vinegar and dill to the juice. Pour over the olives and let stand in a jar for one week.