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TURKISH-STYLE SOUR PICKLES

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This sour pickle recipe came from @refikabirgul, she has a great cooking show called Refika’s Kitchen filmed in Istanbul! Click here to watch her pickling episode!

Ingredients

Scale
  • fresh veg like cucumbers, carrots, peppers etc.
  • 1 litre water
  • 80mL plain vinegar (you can use fancy vin if you want, we use plain)
  • 3T salt
  • 3–4 cloves of garlic per 1L jar
  • 5 dry chick peas per 1L jar

Instructions

  1. Sterilize your jars by briefly submerging them in some boiling water. Let them cool down to room temp.
  2. Combine water, vinegar and salt to make your brine.
  3. Trim the ends of your cukes. If you’re using carrots, peel and cut them to desired size (carrot peels often turn grey when you ferment carrots, so we always peel them).
  4. Peel and cut your garlic cloves in half. Remove green shoots if they are present.
  5. Load your jars. Careful not to bruise the cukes- they’ll get mushy. Better to leave space around them.
  6. Add 6-7 garlic halves and 5 dry chick peas per jar.
  7. Fill with brine to cover veg, leave as little air at the top as possible.
  8. Seal jars and let sit in a cool, dark place until fermented to desired amount. We usually leave them for about a week (when the brine has become opaque), but you can go longer if you want them extra fizzy!
  9. Store in the fridge once you’ve opened them.

Find it online: https://eastvankitchen.com/sour-pickles/