Firm apricots are lightly air-fried and left to cure in a vinegar-sugar brine, turning into a tangy pickle native to the Malatya region. A regional favourite on the breakfast table, it is meant to be shared at crowded gatherings.
Wash and dry the firm apricots, then poke a few holes in each one with a fork.
Arrange the apricots in the air fryer basket and cook briefly until the skins just start to wrinkle.
Put the vinegar, water, sugar and salt in a pan and bring to the boil, stirring until dissolved. Add the crushed garlic and thyme.
Pack the air-fried apricots into a jar, pour the hot brine over them, seal the lid and leave in a cool place for at least 15 days.
Do not pierce the apricots too deeply, or the brine seeps in too much and over-softens the fruit. Keeping the jar at room temperature for the first few days before moving it somewhere cool helps the tang develop more evenly.
When apricots are out of season, you can try the same method with firm plums; since plums soften faster, you will need to shorten the waiting time by a few days.
Admin DadaGastro · verified in test kitchenKayısıları airfryer'da 6 dakika yerine yanlışlıkla 15 dakika bıraktım, meyveler fazla yumuşayıp ezildi ve salamuraya koyunca dağıldılar. Kavanozda 15 gün yerine sadece 5 gün bekletip açtım, tadı da yeterince oturmamıştı.
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