Enginar turşusu is a heart-friendly, low-calorie winter pickle made by packing cleaned artichoke hearts into jars with vinegar, salt and garlic and letting them sour for a few weeks. Keeping the artichokes in lemon water is essential to stop them from browning.
Remove the tough outer leaves from the artichokes and take out the hearts, keeping them in lemon-spiked water so they do not darken.
Bring the vinegar, water and salt to a boil in a pot, then take it off the heat.
Pack the artichoke hearts into a clean jar with the garlic cloves and peppercorns, then pour the hot brine over them.
Seal the jar tightly and leave it in a cool, dark place to sour for at least 3 weeks.
Move the artichokes from the lemon water into the jar as soon as you take them out; long exposure to air keeps darkening them. Do not skip the 3-week wait before opening the jar, or the pickle will taste under-soured.
Replacing the vinegar with apple cider vinegar gives the pickle a gentler sourness; in that case adding half a tablespoon more salt keeps the balance.
Admin DadaGastro · verified in test kitchenSirkeyi editör notundaki gibi elma sirkesiyle değiştirdim ve tuzu yarım kaşık artırdım, sonuç gerçekten daha yumuşak bir ekşilikte oldu. Yalnız 3 hafta beklemek bende sabırsızlık yarattı, 2. haftanın sonunda açtım ve tat henüz tam oturmamıştı.
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