Kütür Kütür Karışık Turşu – Yemek Öğren tarifi

Ingredients

For a 5-liter container

• 2 kg of pickling cucumbers
• 2 kg of hot chili peppers
• 4-5 carrots
• 2-3 red peppers
• 2 unripe tomatoes
• Half a bunch of parsley
• 1 head of garlic
• You can increase the variety according to your taste

For the brine

• Boiled then cooled water
• 6 heaping tablespoons of salt
• 1 tablespoon of sugar
• 1 level teaspoon of citric acid
• 1 cup of apple cider vinegar (must be apple cider vinegar)

Preparation

When it comes to pickles, the ratios must always be spot-on. Mixed pickles become tastier and more aromatic with a wider variety of ingredients. Feel free to adjust the ingredients to suit your palate, but using fresh produce is essential. Now, let’s move on to the preparation. Begin by thoroughly washing all the ingredients. Cut the peppers into halves or thirds.

Trim the stem ends of the cucumbers without the need to pierce them. Layer the ingredients into the container tightly, pressing firmly so no air pockets remain. Distribute the garlic cloves between the layers. Place the parsley, including the stems, on top. In a mixing bowl, dissolve the salt, sugar, and citric acid completely.

Be sure to use potable water—or boiled then cooled water—to prepare the brine. Pour the mixture into the container, add the vinegar, and then top off with water. Seal the container tightly to prevent any air from entering. Shake the container a few times. Place it in a dark spot for fermentation. Remember to shake the container after sealing so that the brine spreads evenly. Your pickles will be ready in about 10 days. Enjoy your creation!