In Konya, pickling vegetables have taken their place on the market stalls. As the days count down to autumn, housewives who want to prepare for the winter season have started their pickling preparations.
Pickling, one of the indispensable traditions of our culinary culture, is a preservation method we turn to every autumn and winter season to be able to enjoy the flavors of fruits and vegetables we can't get enough of throughout the winter.
AN INDISPENSABLE PART OF TURKISH CULTURE
Pickles are among the preferred foods due to their appetite-stimulating properties and richness in vitamin C. They are also known for harboring beneficial bacteria and their cholesterol-lowering qualities. The art of making pickles has become an indispensable part of Turkish culture.
2-3 pounds of vegetables (e.g., cucumbers, carrots)
2 cups white vinegar
2 cups water
1/4 cup pickling salt
Garlic, dill, and spices (optional)
Wash and cut the vegetables.
Boil a mixture of vinegar, water, and pickling salt.
Pack clean jars with vegetables, garlic, dill, and spices.
Pour the hot brine over the vegetables, leaving some headspace.
Remove air bubbles and seal the jars.
Process or refrigerate based on your preference.
Allow to cool, check seals, and store in a cool place.
Enjoy homemade pickles in about a week!