Turkish Food Recipes |
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Pickles
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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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| 41. |
21 Feb 2009 Sat 07:19 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! 
hey did u pickle them whole or just part of them ? heheheh
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| 42. |
21 Feb 2009 Sat 07:20 pm |
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hey did u pickle them whole or just part of them ? heheheh
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| 43. |
21 Feb 2009 Sat 07:24 pm |
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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.
you;ve been having those bed ones. i have friends whose brine cucumbers are crunchy and not salty.
i never had a chance to see any pickled tomato, green or red in poland. strange.
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| 44. |
21 Feb 2009 Sat 07:40 pm |
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you;ve been having those bed ones. i have friends whose brine cucumbers are crunchy and not salty.
i never had a chance to see any pickled tomato, green or red in poland. strange.
Cracovia makes them for import, I´m sure others do too, so maybe you can find it in a Polish deli. They are out there. It´s easy to make too if you like pickling. Treat yourself, it´s delicious (doesn´t look too appetizing on the picture though, does it?  )
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| 45. |
21 Feb 2009 Sat 09:23 pm |
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I have the recipe sweetie... It involves an unbearable stench of rotten fish. If you got that natural smell, then you are all set. You can go pickle Turks for they would surely prefer the brine to the fishy stench.
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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| 46. |
21 Feb 2009 Sat 09:25 pm |
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You seem to know a great deal about sizes.
Are you a size queen by any chance?
Presto indeed, go play the Turkish flute now.
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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| 47. |
21 Feb 2009 Sat 09:28 pm |
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Look who is talking about obsession... What are you doing in the pickles thread dude? We are here for the sake of pickles. Don´t flatter yourself. It is all about the pickles and how crunchy they are. Yummy.
He is taking the advice of an aged cave dwelling Turk :
"If you fall of the donkey it´s always wise to get straight back on."
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| 48. |
21 Feb 2009 Sat 09:39 pm |
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OOhhh I love Japanese pickles, there is a certain crunch that is unique to them. Is it the rice vinegar?
How about Chinese pickles? The look like really thin and long cucumbers, but they are not cucumbers. I don´t know what they are called. I think they use a mixture of soy sauce and sugar to picle them. They feel a bit oily as well.
How do you pickle zucchini? Is it similar to what they sometimes serve at Japanese/Korean restaurants?
I have not pickled zucchini, but I would guess the same way as anything else.
As for other nice pickles....have you tried burdock, (burdock tastes like a cross between a artichoke and mushroom, but has a fiberous texture) mango pickles, geeen tomatoes, nopale (tastes a little like green pepper and okra) or celantro relish or umeboshi?
I´m not as fond of Chinese pickles as the Korean or Japanese ones. You seem to really like the crunchy type. As for me, crunch is not as big a deal, as long as they are not mushy. The spices used in the process and the actual thing being pickled are what is appealing to me.
Kimchi has a similar bacteria to that in yogurt, that replenishes one´s system.
Edited (2/21/2009) by alameda
[spelling]
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| 49. |
21 Feb 2009 Sat 09:46 pm |
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you;ve been having those bed ones. i have friends whose brine cucumbers are crunchy and not salty.
i never had a chance to see any pickled tomato, green or red in poland. strange.
All the Kosher delis in New York had pickled green tomatoes on the table, along with the regular cucumber ones.
I haven´t seen them since I left NYC.
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| 50. |
21 Feb 2009 Sat 10:07 pm |
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Italian way of pickling tomatoes makes my mouth watering...They are masters,I mean Italians of pickling sun dry tomatoes in olive oil and vinegar...
BTW have ever tried pickled plums?
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