A distinctive winter preserve made by fermenting unripe grapes in salted brine to retain their sharp tartness. Serve alongside salads and meze when you want to add a tangy note.
Separate the grapes from the clusters one by one and rinse them.
Submerge the grapes in salted water and leave them overnight in a cool place; this soak softens their bitter edge.
Drain the grapes and pack them tightly into a sterilized jar.
Bring the water, salt, and vinegar to a boil, then let the brine cool until lukewarm.
Pour the lukewarm brine over the grapes until they are covered, then seal the jar tightly.
Leave the jar to ferment in a cool, dark place for two weeks. The pickles are ready when the grapes have darkened in color.
Use grapes that are completely green and firm; ripe grapes may soften and fall apart in the brine. Separate them from the clusters without breaking the stems. Sterilize the jars; the pickles are ready to eat after two weeks.
Herkes bayıldı diyor ama bende beklediğim tat çıkmadı. Baharat miktarı bana ağır geldi, biraz azaltılabilir. Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı.
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