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Tongs
Instructions:
1. Prepare the peppers: First, wash your peppers thoroughly. Slice them into rounds or leave them whole, whichever you prefer. If you opt for whole peppers, prick them with a knife to allow the brine to penetrate.
2. Sterilize the jars: To prevent bacterial growth, it is important to use sterilized jars for insertion. Cook the jars and their lids in a large pot of water for about 10 minutes, then remove them with tongs and let them dry.
3. Make the brine: In a large pot, combine the water, white vinegar, and salt. Bring this mixture to a boil, stirring until the salt is completely dissolved.
4. Add spices and paprika: To each jar, add garlic slices, peppercorns, dill sprigs, mustard seeds, and coriander seeds, if using. Firmly pack sliced or whole peppers into jars.
5. Pour brine: Carefully pour hot brine over peppers in jars, making sure they are completely covered. Leave about a half-inch of space at the top of each jar.
6. Seal and store: Tightly seal jars with lids. Cool to room temperature. Once cooled, store in the refrigerator.
7. Pickle: For best flavor, soak peppers in the refrigerator for at least a week before eating. The longer they sit, the more pronounced the flavors will be.
Bottom Line:
Turkish pickled peppers are a delicious addition to your culinary repertoire and offer a burst of flavor that can spice up any meal. Not only is this recipe simple, but it’s also a fun way to preserve the season’s bountiful pepper harvest. Enjoy your homemade pickled peppers as a snack, side dish, or colorful addition to your meals and enjoy the taste of Turkish cuisine right from your kitchen.
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