Syrian Sweet-and-Sour Olives
- 1 1/2 cups olives, about 24
- 1 1/2 cups small to medium brine-cured green olives or yellow olives, rinsed,drained,and lightly crushed or scored (about 8 ounces)
- 1/3 cup olive oil
- 1/3 cup hamod er rumman pomegranate concentrate
- 1/3 cup water
- 1 small onion, sliced
- 1 tablespoon brown sugar
- 10 whole black peppercorns
Combine all the ingredients in a 1-pint jar.
Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
Serve at room temperature.