Pickles and preserves
This quick pickle makes use of end-of-season green tomatoes, long green peppers, carrots and cauliflower from the garden or market. The vegetables soften for a few minutes in a pressure cooker before going into the brine, so they can be served after a few days rather than after the months of waiting required by traditional pickles.
Wash and chop the green tomatoes, long green peppers, carrot and cauliflower. Peel the garlic cloves.
Bring the vinegar, water, salt and bay leaf to a boil in a saucepan, stirring until the salt dissolves.
Put the chopped vegetables and garlic in the pressure cooker and pour the boiling brine over them. Close the lid and, once the pressure indicator starts rocking, cook for 3 minutes. Then turn off the heat.
Once the pressure has fallen naturally, transfer the vegetables and brine to clean jars. Leave them to cool at room temperature.
Do not fill the pressure cooker more than two-thirds full with vegetables; overflowing brine can damage the gasket. Let the pressure fall naturally without rushing it.
Düdüklüyü ağzına kadar doldurdum, düdük kaynayınca kapaktan salamura taştı ve ocağın etrafına yayılıp epey bir temizlik çıkardı; tarifte üçte iki sınırı yazsa da elimdeki sebzelerle o oranı gözle tutturmak hiç kolay olmadı.
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