Pickled cucumbers & green chillies

Pickled cucumbers & green chillies

Salatalık ve bİber turşusu

By
From
Turkish Fire
Makes
2 litre jars
Photographer
Alicia Taylor

Turks love their pickles. They pickle little cucumbers, eggplants, green tomatoes, baby green melons, whatever they can get their hands on. Pickles are always served in small bowls to accompany lunch or dinner. You never mix them on your plate with your food — just eat them from the little bowls.

If you prefer, you can replace half the green chillies in this pickle with mild sweet banana peppers.

Ingredients

Quantity Ingredient
1kg baby cucumbers
1kg long green chillies
6 garlic cloves, peeled
10 flat-leaf parsley sprigs
400ml white wine vinegar
2 tablespoons sea salt

Method

  1. For this recipe you’ll need two 2 litre jars. Sterilise your jars, lids and utensils by running them through the dishwasher, or boiling them in a deep saucepan of water, then leaving them to drain upside down until dry.
  2. Meanwhile, rinse the cucumbers and chillies well, then dry thoroughly.
  3. Prick all the cucumbers with a fork a few times. Layer the cucumbers and chillies in the jars, adding three garlic cloves to each. Push most of the parsley sprigs in between.
  4. Pour half the vinegar into each jar. Sprinkle the salt over the top, then pour in enough water to cover. Put some more parsley on top and seal the lids closed.
  5. Turn the jars a few times to mix the salt through and break up the air bubbles. Leave in a cool dark place for 3 weeks before using. The unopened pickles will keep in the pantry for 2–3 months.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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