Showing posts with label tursu. Show all posts
Showing posts with label tursu. Show all posts

Sunday, December 25, 2016

Pickled Hot Baby Peppers (Biberiye Tursusu)

For a 1 pint jar:
~1/2 lb chili baby peppers (ornamental)
1 Tsp salt
½ cup vinegar
2-3 cloves of garlic
1-3 tsp sugar (optional)
Filtered water

Wash the chili baby peppers and cut the stems off. Peel the garlic. Preferably try to fit as many peppers as you can in a glass jar (1 pint). Add the garlic cloves in between. Then, add salt and vinegar on top and fill all the way up with filtered water making sure the peppers are all immersed in liquid. If desired add sugar in order to reduce the hotness level of the peppers. Sugar will eliminate the chill level. Close the lid and shake it upside down to mix up the vinegar and salt.
Store in a dark and cool place up to 7-10 days. Depending on the storage temperature, the pickled hot peppers would be ready to eat by then. Refrigerate after opening the jar.
ENJOY

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TURKCE
½ lt lik kavanoz icin:
~250 gr biberiye
1 tatli kasigi tuz
½ su bardagi sirke
1-3 tatli kasigi seker (istege bagli)
2-3 dis sarimsak
Filtre su

Biberiyeleri yikayin ve sarimsak dislerini soyun. Tercihen cam kavanoza (1/2 lt’lik) biberiyeleri doldurun. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. Aci seviyesini dusurmek icin arzuya gore seker ilave edebilirsiniz. Seker miktari arttikca aci seviyesi azalacaktir. Kavanozun kapagini kapatin ve ters duz edip sallayarak tuz ve sirkenin iyice karismasini saglayin.
Karanlik ve serin bir ortamda yaklasik 7-10 gun icerisinde (ortamin sicakligina bagli olarak) biberiye tursusu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.
AFIYET OLSUN


Wednesday, October 26, 2016

Turkish Style Pickles (Salatalik Tursusu)

For a ½ gallon jar:
~2 lb pickling cucumbers
2 Tbsp salt
1 ½ -2 cups vinegar
1 head of garlic (10-15 cloves)
Filtered water

Wash the cucumbers and cut the stems off. Peel the garlic. Try to fit as many cucumbers as you can in a glass jar (1/2 gallon). Add the garlic cloves in between. Then, add salt and vinegar on top and fill all the way up with filtered water making sure the cucumbers are all immersed in water. Close the lid and shake it upside down to mix up the vinegar and salt.
Store in a dark and cool place up to 7-10 days. Depending on the storage temperature, the pickles would be ready to eat by then. Refrigerate after opening the jar.
ENJOY

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TURKCE
2 lt.'lik kavanoz icin:
1 kg kornison salatalik
2 yemek kasigi tuz
1 ½ -2 su bardagi sirke
1 bas sarimsak (10-15 dis)
Filtre su

Salataliklari yikayin ve saplarini kesin. Sarimsak dislerini soyun. Tercihen cam kavanoza (2 lt’lik) salataliklari dizin. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. Kavanozun kapagini kapatin ve ters duz edip sallayarak tuz ve sirkenin iyice karismasini saglayin.
Karanlik ve serin bir ortamda yaklasik 7-10 gun icerisinde (ortamin sicakligina bagli olarak) tursu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.
AFIYET OLSUN


Sunday, July 22, 2012

Roasted Jalapenos with Sauce (Kozlenmis Soslu Jalapeno Biberi)

1 lb fresh jalapeno pepper, washed
3-4 Tbsp vinegar
5 Tbsp olive oil
1 tsp salt to
taste
1 tsp sugar (optional)
6 medium cloves of garlic, peeled and sliced
¼ cup fresh parsley, finely chopped (optional)
1 tsp peppercorns (optional)

Lightly roast the jalapenos either over a grill or a stove until they get a couple of dark spots on each side. Make sure not to over roast, we would not want the skins to be removable. Let them cool for a while. Then, preferably remove the stems or you may keep them on. In a bowl, combine vinegar, olive oil, sugar, parsley and
salt. Add the roasted jalapenos and mix them all. Either use glass jars or other storage containers to store the jalapenos.
Divide the garlic cloves and peppercorns evenly between the containers. I usually prefer glass jars with tight caps if I am going to store them for a long time. Place some peppercorns and garlic in the bottom of the container and add a thick layer of roasted japalenos. Then continue layering with garlic, peppercorns and jalapenos until the container is full to the top. Try not to leave much space in between the jalapenos by pushing from the top.
Pack all the containers the same way and then distribute the remaining olive oil-vinegar sauce between the containers. All the jalapenos do not need to be covered with the sauce, so just use what you have. Close the lids tight. Keep the jars/containers in the refrigerator and you may serve these roasted jalapenos with any kind of dish.
ENJOY

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TURKCE
½ kg jalapeno (Meksika) biberi, yikanip kurulanmis
3-4 yemek kasigi sirke
5 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1 tatli kasigi seker (istege bagli)
6 dis orta boy sarimsak, soyulmus ve dilimlenmis
½ cay bardagi taze maydanoz (istege bagli)
1 tatli kasigi tane karabiber (istege bagli)

Jalapeno biberlerini izgara ya da ocagin uzerinde her taraflarinda esit kucuk siyah kabarciklar olana dek hafifce kozleyin dek pisirin. Biberlerin kabuklarinin ayrilmasini istemedigimizden dolayi fazla kozlememeye dikkat edin. Kozlediginiz jalapenolari sogumaya birakin. Tercihen saplarini koparin ya da saplariyla birlikte de kullanabilirsiniz. Bir kasede, sirke, zeytinyagi, seker, maydanoz ve tuzu guzelce karistirin. Kozlenmis biberleri ilave edin ve harmanlayip karistirin.
Hazirladiginiz biberleri sster cam kavanoz isterseniz de saklama kaplarinda koruyabilirsiniz. Ben genelde uzun sureli saklayacagim zamanlar agzi guzel kapanan cam kavanozlari tercih ediyorum. Sarimsaklari ve tane biberleri kullanacaginiz kaplar arasinda esit paylastirin. Once kaplarin dibine biraz karabiber ve sarimsak koyun sonra bir miktar kozlenmis jalapeno ilave edin, sonra tekrar sarimsak ve karabiber, jalapeno olamk uzere tabakalar halinde kaplari agzina kadar doldurun. Arada bosluk kalmamasi icin uzerinden biberleri hafifce bastirabilirsiniz. Butun jalapenolari kaplara yerlestirdikten sonra geriye kalan zeytinyagli sirkeli sosu esit olarak bitin kaplara paylastirin. Biberlerin tamamen sos ile kaplanmasina gerek olmadigi icin elinizde ne kadar sos varsa onu kullanin. Kapaklarini sikica kapatin ve buzdolabinda saklayin.
Kozlenmis soslu jalapenolari her turlu yemek cesidi ile birlikte servis yapabilirsiniz.
AFIYET OLSUN

Ana Sayfaya Don

Tuesday, May 29, 2012

Pickled Jalapenos (Jalapeno Tursusu)

1 lb fresh jalapenos, washed and sliced
¾ cup vinegar
1 cup water
8-10 cloves of garlic
1 Tbsp salt
2 Tbsp sugar
1 tsp black peppercorns
1-2 bay leaves (optional)

Pack the sliced jalapenos (preferably tight) into clean glass jars along with the garlic, bay leaves and black peppercorns. Leave some space (1 inch) on top. Add salt and sugar on top. Then, fill the jars with vinegar and water up to top. Close the lids tight and shake the jars up for a couple of times so that the salt and sugar will be dissolved and evenly distributed.
Age several weeks at room temperature (preferably in dark) before using or keep refrigerated up to 2 months if you are not planning to use them earlier.
ENJOY

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TURKCE
½ kg taze jalapeno biberi, yikanmis ve ince dilimlenmis
¾ su bardagi sirke
1 su bardagi su
8-10 dis sarimsak
1 yemek kasigi tuz
2 yemek kasigi seker
1 tatli kasigi tane karabiber
1-2 tane defne yapragi

Dilimlenmis jalapeno biberlerini sarimsak, karabiber ve defne yapraklari ile birlikte cam kavanozlara doldurun (tercihen siki sekilde). Ust kisminda yaklasik 2 cm kadar bosluk birakin. Sonra, tuz ve sekeri ilave edin. Ardindan kavanozlarin agzina kadar sirke ve suyu ekleyerek kapaklarini sikica kapatin. Bir kac defa kavanozlari alt ust ederek tuz ve sekerin esit olarak karismasi icin nazikce calkalayin.
Oda sicakliginda (tercihen karanlik bir ortamda) 1-2 hafta fermente olmaya birakin veya eger tursuyu hemen tuketmeyecekseniz buzdolabinda 2 aya kadar saklayabilirsiniz.
AFIYET OLSUN

Saturday, January 9, 2010

Pickled Cabbage (Lahana Tursusu)

½ -1 head white cabbage, chopped in chunks
½ cup vinegar (apple/grape)-optional
2-3 tbsp salt
3-4 cloves of garlic, peeled/1 onion, sliced
½ tsp coriander
½ tsp red pepper flakes/1 jalapeno (optional)
Purified Water
1-1½ lt (20-30 oz) jar (preferably glass)

Take out the outer leaves of cabbage and wash. Place the chopped cabbage in a large bowl, sprinkle salt and mix them. Cover and leave overnight. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander in between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about ½ inch vinegar on the bottom (optional). Fill it up with water. Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake the container for a while.Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/at room temperature, then it will be ready to eat in 10-15 days.
ENJOY

P.S: Once you open the lid of Pickled Cabbage keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE
½-1 bas beyaz lahana, iri dogranmis
½ su bardagi sirke (elma/uzum)-istege bagli
2-3 yemek kasigi tuz
3-4 dis sarimsak, soyulmus/1 sogan, dilimlenmis
1 cay kasigi kisnis
1 cay kasigi kirmizi pul biber/1 tane kirmizi aci biber (istege bagli)
Su
1-1½ lt (20-30 oz) bidon/kavanoz (tercihen cam)

Lahanin dis yapraklarini temizleyin ve yikayin. Iri iri dograyin ve genis bir kaba koyun. Tuz serperek harmanlayin ve uzerini ortun. Bir gece boyunca bekletin. Ertesi gun, agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Aralara sarimsak/sogan, pul biber ve kisnisi serpistirerek, doldurabildiginiz kadar lahana ile doldurun. Ustten sikica bastirin ve dibinde 1 parmak yuksekliginde sirke olana dek sirke ilave edin (istege bagli). Su ile agzina kadar doldurun. Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve yemek icin hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.
AFIYET OLSUN

NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.

Ana Sayfaya Don

Thursday, March 12, 2009

European Style Sauerkraut (Avrupa Usulu Lahana Tursusu)

1/3-1/2 head white cabbage, shredded finely
~1/2 cup vinegar (apple/grape)-optional
1-2 tbsp salt
3-4 cloves of garlic, peeled/1 onion, sliced
½ tsp coriander
½ tsp red pepper flakes (optional)
Water
1-1½ lt (20-30 oz) jar (preferably glass)


Take out the outer leaves of cabbage and wash. Place the shredded cabbage in a large bowl, sprinkle salt and mix them. Leave for a night. The next day, fill the glass/plastic containers with cabbage tightly and place garlic/onion slices, pepper flakes and coriander between cabbage. Press from the top to fill as much as you can. Then add vinegar till there is about ¼ inch vinegar on the bottom (optional).
Place plastic wrap over the container and close the lid, make sure it is sealed well. To mix the salt and vinegar equally, shake it for a while.
Store it in a dark place. If the place is cold, the fermentation will take place in 3-4 weeks. If it is warm/room temperature, then it will be ready to eat in 10-15 days.
ENJOY
P.S: Once you open the lid of Sauerkraut keep it in the fridge or somewhere cold, otherwise it will be spoiled easily at room temperature.

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TURKCE
1/3-1/2 bas beyaz lahana, ince dogranmis
~1/2 su bardagi sirke (elma/uzum)-istege bagli
1-2 yemek kasigi tuz
3-4 dis sarimsak, soyulmus/1 sogan, dilimlenmis
1 cay kasigi kisnis
1 cay kasigi kirmizi pul biber (istege bagli)
Su
1-1½ lt (20-30 oz) bidon/kavanoz (tercihen cam)


Lahanin dis yapraklarini temizleyin ve yikayin. Cok ince dograyin ve genis bir kaseye koyun ve tuz serperek harmanlayin. Bir gece boyunca bekletin. Ertesi gun, agzi siki kapanabilen kavanoz/bidona sikica bastirarak yerlestirin. Aralara sarimsak/sogan, pul biber ve kisnisi serpistirerek, doldurabildiginiz kadar lahana ile doldurun. Ustten sikica bastirin ve dibinde 1 parmak yuksekliginde sirke olana dek sirke ilave edin (istege bagli).
Uzerine strec film koyun ve onun uzerinden kapagini sikica kapatin. Tuz ve sirkenin esit olarak dagilmasi icin kavanozu bir kac defa alt ust ederek sallayin.
Karanlik ve nemsiz bir ortamda birakin. Ortam soguksa 3-4 hafta sonra lahana tursunuz fermente olmus ve yemek icin hazir hale gelmis olacaktir. Eger ortam ilik/oda sicakliginda ise; tursunuz 10-15 gun icinde hazir olur.
AFIYET OLSUN
NOT: Tursunuzun agzini actiktan sonra oda sicakliginda saklarsaniz cabuk bozulur. Bunu onlemek icin acildiktan sonra tursuyu buzdolabinda ya da serin ortamda muhafaza edin.