Pickles and preserves
This preparation is served alongside breakfast and late-night snacks in Gulf cuisine. Scallions are briefly softened in a pressure cooker, then left to rest in a vinegar brine. It uses inexpensive ingredients and is easy to make any time of year.
Place the trimmed scallions and garlic cloves in the pressure cooker with a small amount of water. Close the lid and turn off the heat as soon as the cooker comes to pressure.
Bring the vinegar, water, salt, sugar, and bay leaf to a boil in a pot, stirring until the salt and sugar dissolve.
Once the pressure has released naturally, place the scallions in a clean jar and pour the hot brine over them. Close the lid and refrigerate.
When cooking the scallions in the pressure cooker, turn off the heat as soon as the cooker comes to pressure. Overcooking will make them mushy, so they will not remain crisp in the pickles.
Düdüğün kaynamasını beklemek yerine ocağı 8 dakika boyunca kapatmadan bıraktım, taze soğanlar tarifte söylendiği gibi diri kalmak yerine tamamen yumuşayıp cıvık bir hâl aldı ve turşuluk olmaktan çıktı.
Haklısınız, o 8 dakika toplam pişirme süresi değil, sadece basıncın oluşması için beklenen üst sınır; düdük ötmeye başlar başlamaz ocağı kapatmanız gerekiyor. Bir dahaki sefere kapağı erken açıp kontrol etmenizi öneririm.
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