For a half liter jar:
~2 pounds pickled cucumbers
2 tablespoons of salt
1 ½ -2 cups vinegar
1 head of garlic (10-15 cloves)
Filtered water
Wash the cucumbers and cut the stem. Peel the garlic. Try to fit as many cucumbers as possible into a glass jar (1/2 liter). Add the garlic cloves in the middle. Then add salt and vinegar on top and fill to the top with filtered water making sure the cucumbers are all submerged in the water. Close the lid and shake it upside down to mix the vinegar and salt.
Store in a dark, cool place for up to 7-10 days. Depending on the storage temperature, the pickles will be ready to eat at that point. Store in the refrigerator after opening the jar.
ENJOY
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TURKISH
For a 2 liter jar:
1 kg gherkin salad
2 tablespoons of salt
1 1⁄2 -2 on circus harnesses
1 Sarimsak bus (10-15 December)
Filter on
Wash the cucumbers and cut the stems. Peel the garlic cloves. Place the cucumbers in a jar, preferably glass (2 litres). Sprinkle garlic in between. After adding vinegar and salt, fill the jar with water to the brim. Close the lid of the jar, turn it upside down and shake it to mix the salt and vinegar well.
In a dark, cool environment, the pickle will be ready to eat in about 7-10 days (depending on the temperature of the environment). After opening the lid, store it in the refrigerator.
ENJOY YOUR MEAL
