What sets the pickles from Ankara’s Çubuk district apart is the vinegar: instead of waiting for a brine to ferment, vinegar provides acidity from the start. The vegetables are ready to eat in 10 days instead of three weeks and stay crisper. The district is known for its vinegar, and these pickles reflect that tradition.
Wash the cucumbers and trim the ends; halve any large ones lengthwise. Pierce the peppers in several places with a fork. Cut the carrots into thick sticks and the cabbage into large pieces. Dry the vegetables; wet vegetables will dilute the brine.
Place one grape leaf and half the garlic cloves in the bottom of a jar rinsed with boiling water. Pack in the vegetables snugly without crushing them. Add the remaining garlic and the second grape leaf on top.
Bring the water and rock salt to a boil, stirring until the salt dissolves completely. Remove from the heat, let cool until warm to the touch, then add the vinegar. Do not add the vinegar to boiling water or its acidity will evaporate.
Pour in the warm brine until it covers the vegetables by about two finger-widths. Crumple a clean piece of food-safe plastic and press it into the opening to keep the vegetables submerged, then close the lid.
Let the pickles sit in a cool, dark place for at least 10 days. Keep the vegetables fully covered by the brine; any piece exposed to air can mold and spoil the whole jar. Rinse the jar and lid with boiling water and let them dry before filling.
Asma yaprağı salatalıkların diri kalmasını sağlıyor, koymadığım kavanoz yumuşadı. Sebzeleri kavanoza dizerken sıkıştırmak gerekiyor, gevşek dizince salamura seviyesi düşüp üstteki biberler açıkta kaldı.
Sirke oranını azaltanlar dikkat etsin, bizim kavanozun biri küflendi ve tarifteki orana dönmek zorunda kaldım.
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