As simple as it gets. Fill a one quart or liter jar that has a tight fitting lid with green olives. Add 3T (84g) kosher salt, fill jar with water. Make sure jar is sealed tightly, shake to dissolve salt. Store in a cool, dry place. Wait one year.

I had my doubts about this recipe but the one year wait was worth it! No mold to contend with either. I wished I'd made more.