Friday, August 29, 2014

Pickles! Part 2

As you know there has been a big pickle off in our house. The challenge was first set forth by my husband. In Turkey, it is customary to pickle just about anything. On my visits, I have seen floor to ceiling jars of olives in brinepickled peppers, pickled okra, pickled beets and cauliflower, beans, carrots and even citrus fruits. Pickles are served with everything from breakfast to tea. I like them paired with Anatolian Bulgur Stew. In my pickle recipe, there is no cooking and no real waiting. These are also not truly fermented vegetables in a jar. They are simple and quick and delicious but not a true pickle. A true pickle is sour and fermented to help this table mainstay keep and also to provide probiotic nourishment. Bulent's pickles are fermented using garbanzo beans and laid to rest for about 10 days to complete the fermentation process using chick peas.


  • Several cucumbers (any variety - or any other vegetable of your choice)
  • 2 Cups White Wine Vinegar (grape vinegar)
  • 2 Tbs. Pickling Salt
  • 8 whole cloves of garlic
  • 5-6 dry chick peas also known as garbanzo beans
  • 1 Gallon distilled water
  1. Poke holes in the cucumbers with a pin (this is to absorb the pickling liquid and to ensure fermentation) add them to a jar that closes with an airtight apparatus (see photo)
  2. Mix the vinegar and salt together and add to the cucumbers
  3. Add the garlic
  4. Pour in water (which is boiled then cooled to air temperature)
  5. Cover everything with the bunch of parsley.
  6. Seal lid and place in a cool dark place like the basement or garage for 10 days. Do not put in the refrigerator. The cool air in the fridge will retard the fermentation process.

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