Turkish celery pickles are made by packing chopped celery stalks in a cold brine of vinegar, water, and salt and letting them sit for several weeks. This low-calorie pickle requires no boiling. Cutting the stalks thinly helps the brine penetrate evenly and the pickles sour sooner. Their very low calorie content makes them a crisp snack option during a diet.
Cut the celery stalks into thin strips and pack them into a clean jar with the garlic.
Bring the water, vinegar, and rock salt to a boil. Boil for 15 minutes, then let the brine cool completely.
Pour the cooled brine into the jar until the celery stalks are fully covered, then seal the lid tightly.
Leave the jar in a cool, dark place for 3 weeks to let the pickles sour.
If you pour the brine into the jar while it is hot, the celery stalks will soften and lose their crunch. Be sure to cool the brine first.
Sarımsak yerine birkaç dilim taze limon ekledim, turşuya editör notundaki gibi gerçekten ferah bir aroma kattı ama ekşimesi normalden yaklaşık 1 hafta daha uzun sürdü.
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