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