Tender Turkish green beans are packed with garlic and dill in a tangy vinegar brine for a crisp, hearty pickle. Serve this bright, sour side with meat dishes at winter meals.
Remove the strings from the beans and rinse them. Trim the ends if desired, then blanch them in boiling water for 1–2 minutes and transfer them to cold water.
Pack the blanched beans tightly into sterilized jars with the garlic and dill.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool until warm.
Pour the warm brine over the beans until they are covered. Close the jars and leave them to ferment in a cool, dark place for 2–3 weeks.
Choose fresh, firm beans and remove the strings; tough strings can be unpleasant in the finished pickles. Pour the brine over the beans while it is warm, and use sterilized jars. Let the pickles ferment in a cool place for 2–3 weeks before serving.
Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı. Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım.
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