Put olives in one quart jar with a tablespoon of pickling spice, some chopped garlic and a few dried red chilies or black peppercorns. Add 50 grams of salt and one half cup vinegar. Top off jar with water and shake it up. Put lid on jar and burp it to release accumulated gas every few days for two months or use a fermentation lock to vent. Do this for two months then store on a cool, dry place for another two months before enjoying.