Soak the olives in water for 3 days and change the water twice a day.
Make 4 holes in each olive on each side so that it cooks faster and absorbs the seasoning and pickles faster.
Place the grated carrots at the bottom of the jar and on top of it a layer of olives and a layer of hot pepper, two lemon peels and add celery to it.
Complete the layers in the same way until the jar is completely filled
Put lemon juice on the olives from the top until it is completely covered.
In a small bowl, add boiling water and salt until it dissolves completely.
Then fill the jar with the solution until it is completely full.
Then add the lemon peel on the face and cover it with olive oil or regular oil until the jar is full.
Close the jar very tightly so that no air enters at all.
Leave the green olives for about a month and a half without opening them at all until they are well cooked.
