A distinctive winter recipe in which unripe sour grapes (koruk) are turned into a pickle in a salted brine while keeping their sharp sourness. It's served alongside salads and meze for those who want to add sourness to their meals.
Pick the unripe grapes off the cluster one by one and wash them.
Soak the unripe grapes in salted water and let them sit in a cool place overnight; this resting period reduces their bitterness.
Drain the unripe grapes and pack them tightly into a sterilized jar.
Boil the water, salt, and vinegar, then let cool to lukewarm.
Pour the lukewarm brine over the unripe grapes to fully cover them, and seal the jar tightly.
Let it ferment in a cool, dark place for two weeks; it's ready once the unripe grapes darken in color.
Important: unripe grapes must be completely green and firm, ripened berries will soften and fall apart in the pickle. When separating them from the clusters, don't pull off the stems, so the berries' integrity isn't broken. Sterilize the jars; it's ready to eat after two weeks.
Soaking unripe grapes (koruk) in salted water overnight softens their bitterness and improves the pickle's balance; leaving short stems when separating them from the cluster keeps the berries whole.
Admin DadaGastro · verified in test kitchenHerkes bayıldı diyor ama bende beklediğim tat çıkmadı. Baharat miktarı bana ağır geldi, biraz azaltılabilir. Pişirme yöntemi yerine ızgara denedim, farklı ama daha iyi oldu bence.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı.
Zeytinyağı ile de güzel oluyor, doğru tespit.
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