Turkish Food Recipes |
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Pickles
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| 30. |
21 Feb 2009 Sat 06:18 pm |
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this Kimchi way is exactly like an old traditional way of Sauerkraut(sour cabbage)preparation and fermentation with the use of salt only and some spices.Delicious one My grandma was using also carrots sliced to pieces and whole sour apples together with cabbage.Yummyyyyyyyyyyy
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| 31. |
21 Feb 2009 Sat 06:53 pm |
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i think no one tried polish cucumbers in brine. delicious!
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| 32. |
21 Feb 2009 Sat 06:56 pm |
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i think no one tried polish cucumbers in brine. delicious!
I don´t care for the brine ones. Try the dill pickles (korniszony), they are in my top 5 favorite foods, I could eat a jar at one sitting 
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| 33. |
21 Feb 2009 Sat 07:03 pm |
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I don´t care for the brine ones. Try the dill pickles (korniszony), they are in my top 5 favorite foods, I could eat a jar at one sitting
what? 
i generally like pickled stuff, but none is as good as in brine, after i finish cucumbers i just drink the brine. 
i grew up pickling and eating pickled everything (even watermelon), though i never tried pickled turks (anyone has a recipe?). but cucumbers in brine are just delicious.
have you tried tomato jams?
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| 34. |
21 Feb 2009 Sat 07:08 pm |
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what?
i generally like pickled stuff, but none is as good as in brine, after i finish cucumbers i just drink the brine.
i grew up pickling and eating pickled everything (even watermelon), though i never tried pickled turks (anyone has a recipe?). but cucumbers in brine are just delicious.
have you tried tomato jams?
The brine ones are just a bit too salty for me and too soft, the korniszony have a great crunch to it, and the vinegar gives it a nice kick (I drink it too  ). Another Polish pickled food I love is the pickled green tomato salad, the only place I can get it at here is the international market in the Polish section. I haven´t tried tomato jams (I´ll look for it ), but I have recently discovered the jalapeno jelly. Yummmmmm, with a bit of cream cheese on a cracker.
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| 35. |
21 Feb 2009 Sat 07:10 pm |
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though i never tried pickled turks (anyone has a recipe?).
1 medium size Turk
2 bulbs of garlic
2 tbsp salt
2 cups vinegar
2 cups water
Take the Turk (choose one you won´t miss too much) and put him in a Glass Jar. Add the other ingredients. Hey presto
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| 36. |
21 Feb 2009 Sat 07:12 pm |
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this Kimchi way is exactly like an old traditional way of Sauerkraut(sour cabbage)preparation and fermentation with the use of salt only and some spices.Delicious oneMy grandma was using also carrots sliced to pieces and whole sour apples together with cabbage.Yummyyyyyyyyyyy
Did she used to stomp on the cabbage too? We used to do it when I was a kid, we would have a big wooden barrel and I would have to stomp on the cabbage to pack it in. Sauerkraut rocks, I love it in a salad (sorowka) with shredded apples, onions, a bit of sugar, pepper, caraway seeds and some oil.
Damn, I´m getting hungry reading this thread lol.
Edited (2/21/2009) by Melek74
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| 37. |
21 Feb 2009 Sat 07:12 pm |
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1 medium size Turk
2 bulbs of garlic
2 tbsp salt
2 cups vinegar
2 cups water
Take the Turk (choose one you won´t miss too much) and put him in a Glass Jar. Add the other ingredients. Hey presto
Do they come in medium size? 
From recent threads my impression was they only come in extra-small.
Edited (2/21/2009) by Melek74
[typo]
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| 38. |
21 Feb 2009 Sat 07:14 pm |
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Do they come in medium size?
From recent threads my impression is the only come in extra-small.
Have been doing this a while now..remember Vineyards? Cyrano? Ramayan? Wonder why they don´t come here anymore?
All pickled and living on my shelf!
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| 39. |
21 Feb 2009 Sat 07:15 pm |
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Have been doing this a while now..remember Vineyards? Cyrano? Ramayan? Wonder why they don´t come here anymore?
All pickled and living on my shelf!
Hmmm, Cyrano and Ramayan are before my times. I bet they are well pickled by now. lol
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| 40. |
21 Feb 2009 Sat 07:19 pm |
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1 medium size Turk
2 bulbs of garlic
2 tbsp salt
2 cups vinegar
2 cups water
Take the Turk (choose one you won´t miss too much) and put him in a Glass Jar. Add the other ingredients. Hey presto
thank you
I will use my Turkish Class Jar
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