Pickles and preserves
Inspired by the abundant variety of vegetables in Gaziantep cuisine, this jar of mixed pickles is made by letting peppers, carrots, cucumbers, and cabbage sit together in one jar. Chopping all the vegetables takes time, but the process itself is easy, and the pickles round out an appetizer spread at gatherings.
Cut the peppers, carrots, cucumbers, and cabbage into large pieces. Peel the garlic cloves and leave them whole.
Pack the chopped vegetables and garlic cloves tightly into a large sterilized jar.
Bring the water, vinegar, and salt to a boil in a pot and boil for 5 minutes, then let cool until lukewarm.
Pour the lukewarm brine into the jar to cover the vegetables, seal tightly, and let sit in a cool, dark place for at least 10 days.
Be sure to sterilize the jar with boiling water before filling it; otherwise, the pickles may become moldy within a few days.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.