Syrian Sweet-And-Sour Olives - cooking recipe

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

Preparation

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.