Pickles and preserves
Firm apricots are lightly air-fried, then soaked in a vinegar-sugar brine to make a tart winter pickle from Malatya. This regional classic is served at breakfast and shared at large gatherings.
Wash and dry the firm apricots. Prick each one a few times with a fork.
Arrange the apricots in the air fryer basket and air-fry briefly, until the skins wrinkle slightly.
Put the vinegar, water, sugar, and salt in a saucepan and bring to a boil, stirring until dissolved. Add the crushed garlic and thyme.
Place the air-fried apricots in a jar and pour the hot brine over them. Close the lid and let stand in a cool place for at least 15 days.
Do not prick the apricots too deeply; too much brine can penetrate the fruit and make it overly soft. Leave the jar at room temperature for the first few days, then move it to a cool place so the souring develops more evenly.
Kayısıları airfryer'da 6 dakika yerine yanlışlıkla 15 dakika bıraktım, meyveler fazla yumuşayıp ezildi ve salamuraya koyunca dağıldılar. Kavanozda 15 gün yerine sadece 5 gün bekletip açtım, tadı da yeterince oturmamıştı.
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