Turkish Mixed Vegetable Pickles
Ingredients
- 4 small cabbages
- 2 kg carrots
- 2 cauliflowers
- 2 kg tomatoes
- 1 kg hot peppers
- 2 kg green beans
- 6 heads garlic
Pickle brine
- 1 tablespoon citric acid
- 1 cup white vinegar or 2 cups grape vinegar
- 2 tablespoons sugar
- 10 tablespoons rock salt
- Water as needed to fill the jar
Preparation
Chop the ingredients to the desired size and shape and score the tomatoes, cucumbers, and peppers to allow flavors to penetrate.
Pack the chopped ingredients tightly into the jars, either mixed or layered.
Sprinkle garlic between the layers.
After adding all ingredients, sprinkle citric acid, rock salt, sugar, and vinegar on top.
Pour water over the ingredients until they are covered.
Leave the jar lids open overnight to reduce the risk of overflow.
The next day, close the lids tightly and store in a cool place for 4 weeks.
Tips
For the beans, blanch them in boiling water until the color changes, then shock in cold water.
For the cabbage, sprinkle salt on it 45 minutes in advance to wilt it and reduce its volume.
You can modify the ingredients according to your preference.
