Pickles and preserves
This jarred pickle is made by soaking long green peppers in a vinegar brine and is one of the easiest vinegar-preserved vegetables to prepare. Serve it alongside a cheese board at brunch; prep takes no more than 15 minutes.
Wash the green peppers and remove the stems. Prick each pepper in several places with a fork so the brine can penetrate more easily.
Bring the water, vinegar, and salt to a boil in a pot. Boil for 5 minutes, then remove from the heat.
Place the peppers in a clean jar with the garlic cloves and bay leaf. Pour the warm brine over them until fully covered.
Close the jar tightly and leave it at room temperature for 2 days, then refrigerate. Open and serve no earlier than day 4.
Remember to prick the peppers with a fork, or the brine will not penetrate and the pickles may be bland.
Biberleri delmeyi unuttuğum ikinci kavanozda salamura gerçekten içeri işlemedi, dışı ekşi içi tatsız kaldı ve 4 gün beklemenin hiçbir faydası olmadı. İlk kavanozda unutmadığım için aradaki fark çok netti, uyarı gerçekten yerinde.
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