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
*********************
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
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