4. Let the mixture rest for 1 to 2 hours to allow the flavors to meld and the vegetables to release more juice.
5. Taste the mixture and adjust the salt if necessary. It’s important not to add too little salt, as this could spoil the pickle.
6. Fill previously sterilized glass jars with the mixture. Remove any air bubbles by pressing lightly and make sure they are completely covered with liquid.
7. Wipe the openings of the jars with paper towels and seal them tightly with new lids.
8. Store the jars in the refrigerator. The pickles will be ready to eat after 3 weeks and will stay as fresh as the first day.
Tips and recommendations:
Always use sterilized glass jars to avoid contamination.
If you prefer a milder flavor, reduce the amount of hot peppers. Check the jars regularly: if you notice the liquid level dropping, add a little more of the vinegar and oil mixture.
This pickle pairs well with meat, fish, homemade bread, or even fresh salads.
Although it can be stored in the refrigerator for several weeks, it’s recommended to consume it within two months to maintain its best texture and flavor.
To better understand this topic, we invite you to watch the following video from the Nur’un Yemek Tarifleri 2 channel.
See page below
