A traditional pickle where long green peppers are cured in a vinegar brine with garlic. With its mildly spicy, refreshing taste, it's an appetite-whetting accompaniment to winter tables and grilled meats.
Wash the peppers and prick each one in a few places with a fork. Pack them tightly into a sterilized jar along with the garlic cloves.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then let it cool until lukewarm.
Pour the cooled brine over the peppers until fully covered. Important: place a weight on top to keep the peppers submerged under the brine, then seal the jar tightly.
Leave to ferment in a cool, dark place for two to three weeks. It's ready once the peppers change color and turn sour; refrigerate after opening.
Important: For the peppers to absorb the brine, pierce each one in several spots with a fork. All the peppers must stay submerged under the brine and the jars must be sterilized. Ferments for two to three weeks in a cool, dark place. Refrigerate once opened.
For those who like heat, you can add a few hot sivri peppers. Leaving the stems on the peppers keeps them from falling apart when taken out of the pickle jar.
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