Classic Turkish Vegetable Pickle
Ingredients
- 3 kg cornichons
- 6-7 chili peppers
- 1 cup vinegar
- 1 teacup rock salt
- 1 tablespoon lemon salt
- 1 heaping teaspoon sugar
- 1-2 heads garlic
Preparation
Wash the cornichons thoroughly or whatever vegetables you are pickling
Remove only the stem ends of the vegetables
Add garlic to the bottle first and intersperse more garlic as you fill it
After filling the bottle, add vinegar, salt, sugar, and lemon salt
Fill the bottle with drinking water until it is full
Poke small holes in the chili peppers and add them, adjusting the quantity to taste or omitting if not desired
Store in a cool place and check the water level periodically
Add lightly salted water if the level decreases
The pickle is ready to eat after 2-3 weeks for cucumbers and cornichons, or about 1-2 months for tomatoes
Tips
Wash vegetables well to keep the water clear
For pickling, poke holes in vegetables like tomatoes, cucumbers, and peppers with a needle or knife to help them absorb the brine
Use quality vinegar as it affects the result
You can use boiling water instead of cold water if desired, but cold water is preferred by some
