Cherry laurel, also called taflan in the Black Sea region of Turkey, is an astringent fruit that turns black when ripe. Its mouth-drying astringency softens over several weeks in brine, creating a salty, lightly sour pickle. It is traditionally served in winter with meat dishes and cornbread.
Remove the stems and discard any wrinkled, cracked, or soft berries; one spoiled berry can ruin the whole jar. Rinse the rest in cold water and drain them thoroughly in a colander.
Swirl boiling water inside the jar, then place a grape leaf and the garlic at the bottom. Loosely fill the jar with the cherry laurel berries. Lay another grape leaf on top; its tannins help keep the fruit firm.
Bring the water and rock salt to a boil, stirring until the salt dissolves completely. Remove from the heat and let it cool until warm to the touch, then add the apple cider vinegar. Do not add the vinegar to boiling water, or its acidity will evaporate.
Pour the warm brine over the berries until it covers them by about a finger’s width. Crumple a clean piece of plastic wrap and press it into the jar opening to keep the berries submerged in the liquid, then seal the lid.
Let the pickles rest in a cool, dark place for at least 3 weeks; opened sooner, the berries will still be astringent. Keep the fruit fully submerged in the brine at all times, or berries exposed at the surface may mold.
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