Pickles and preserves
This winter preserve from Southeastern Anatolian cuisine is made by rubbing unripe melon (kelek) with salt and leaving it in a vinegar brine. Garlic and dried mint give it its characteristic flavor. It can be prepared in jars and stored for months.
Peel the kelek and cut it into thick slices. Rub with rock salt and let stand for 2 hours, then discard the liquid.
Combine the water, vinegar, and salt, bring to a boil, and let cool until warm.
Arrange the rested kelek slices in a jar with the garlic and dried mint. Pour the warm brine over them and seal the jar tightly.
Leave the jar in a cool, dark place for at least 2 weeks, until the pickles are ready.
After rubbing the kelek with salt, discard the liquid it releases; otherwise, it will dilute the brine and slow the pickling process.
4 yemek kaşığı tuz benim damağıma fazla geldi, turşu çok tuzlu oldu; 3 kaşıkla denemeyi düşünüyorum. Ayrıca 2 hafta beklemek uzun geldi, daha hızlı bir yöntem yok mu?
Güneydoğu usulünde tuz oranı kışlık dayanıklılık için biraz yüksek tutulur, damak tadınıza göre 3 yemek kaşığı tuzu da deneyebilirsiniz, sadece buzdolabında saklamanız gerekir. İki hafta beklemeden de yiyebilirsiniz ama ekşilik tam oturmamış olur.
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