Pickle The general name for some sour food made from some vegetables and fruits. Salt water is boiled in vinegar or made with raw aubergines, peppers, cucumbers, grapes, pears, kelp (raw watermelon, melon) tomatoes, cabbage and fruits and vegetables.
It has been used for centuries in the villages and cities of Anatolia especially for appetite. In the fall, cube-shaped cube-shaped pickles are the fixtures of the cellars. Amber-yellow cucumbers and peppers, almond tomatoes, mouth-watering kelek and pears are foods that are not lacking from our at-arms table. The kidney, liver and stomach discomfort is harmful as well as is not recommended at all. Of course, acidic pickled juices not in circulation are harmful to any body.
The vegetables and fruits to be pickled are washed well before. It will boil so quickly that it will not be too soon. It is thrown into salt water or acorn. Put enough water on the vegetables or the fruit to cover it. It is closed with a weight to keep out. When winter pickles are made, the mouth of the tin can be well soldered after a few days. The cube closes with no air.
The main pickles; eggplant, cabbage, pepper, cucumber, beet, tomato or a few of them. On the Black Sea coast there is a lot of uncooked fresh bean pickles. Some regions of Anatolia have their own special pickles.
