Syrian Sweet-and-Sour Olives
From: Dancer

SERVES 12

• 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.