Pickles and preserves
Dried madımak (Polygonum cognatum) greens are made by sorting and shade-drying these wild greens, gathered in spring from the steppe around Sivas, Tokat, and Yozgat. In winter, soak the dried greens briefly and cook them like fresh greens with onion and bulgur, or add them to soup. Shade-drying preserves their color and mildly tart flavor; sun-dried greens darken and lose their aroma.
Remove the roots, yellowed leaves, and thick, woody stems from the greens, keeping only the leaves and tender shoot tips. Pick out any other plants mixed in with them.
Mix the water and vinegar in a wide bowl. Add the greens and soak for 5 minutes, swishing them by hand so dirt and insects settle to the bottom. Lift out handfuls of greens into a colander, rinse 1 more time with clean water, and drain thoroughly.
Lay a clean, dry cloth in a well-ventilated place out of direct sunlight. Spread the greens in a thin layer without piling them up. Turn them by hand 1 time a day so the leaves underneath can dry too.
Spread the greens out and shade-dry them for 5–7 days; drying time is not included in the recipe time. Do not store them until completely dry: the leaves should crumble between your fingers, and the stems should snap crisply when bent. Any remaining moisture can cause mold; discard moldy greens. Store in a cloth bag or an airtight container for up to 1 year. Soak in warm water for 30 minutes before cooking. Do not gather plants unless you can identify them with certainty.
Sirkeli suda yıkamak madımağın üstündeki toprağı da alıyor, sade suda yıkadığım demet kuruyunca ağzımda kum bıraktı. Sirkeli sudan çıkardıktan sonra bir kez de tatlı suyla çalkalayın, yoksa kuru otta sirke tadı kalıyor.
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