Pickles and preserves
An uncommon Anatolian pickle, made by packing unripe apricots in a jar with vinegar, salt, and garlic and leaving them to sour for weeks. Served at breakfast alongside cheese and olives, they add a sharp tang.
Wash the apricots thoroughly and drain them in a colander without removing their stems.
Pack the apricots and whole garlic cloves tightly into a large jar.
Bring the vinegar, water, and salt to a boil in a pot. Pour it over the apricots in the jar while hot, covering them completely.
Close the jar and leave it in a cool, dark place for at least 3 weeks to sour.
Do not remove the stems while washing the apricots; leaving them attached helps keep the fruit from falling apart as it sours.
Sirkenin bir kısmını elma sirkesiyle ikame ettim, keskinlik biraz azaldı ama daha meyvemsi bir ekşilik geldi; ailem bu şekilde daha çok sevdi ve artık hep böyle yapıyorum.
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