Syrian Sweet-and-Sour Olives

• Ready In: 10 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups  olives, about 24
• 1 1⁄2 cups  small to medium brine-cured green olives or 1 1⁄2 cups  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

Directions

1. Combine all the ingredients in a 1-pint jar.
2. Cover and let stand in the refrigerator for at least 3 days and up to 3 months.
3. Serve at room temperature.