Zerdali pickle is a lesser-known Anatolian preserve made by packing unripe zerdali apricots into a jar with vinegar, salt and garlic and letting them sour for weeks. It brings a sharp tang to the breakfast table alongside cheese and olives.
Wash the zerdali apricots thoroughly and drain in a colander without pulling off the stems.
Pack the zerdali apricots and garlic cloves tightly into a large jar.
Bring the vinegar, water and salt to the boil in a pan and pour it hot over the apricots, making sure they are fully covered.
Seal the jar and leave it in a cool, dark place to sour for at least 3 weeks.
When washing the zerdali apricots do not pull off the stems, keeping the stems on prevents the fruit from falling apart during souring.
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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