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

Ana Sayfaya Don