4. Let the mixture rest for 1 or 2 hours to allow the flavors to concentrate and the vegetables to release more juice.
5. Taste the mixture and adjust the amount of salt if necessary. It’s important not to add too little, as this could spoil the pickle.
6. Fill the previously sterilized glass jars with the mixture. Remove any air bubbles by pressing lightly and make sure to cover them well with the liquid.
7. Clean the jar openings with absorbent paper and close them with new lids, sealing them hermetically.
8. Store the jars in the refrigerator. The pickles will be ready to eat after 3 weeks and will remain fresh as the first day.
Tips and recommendations:
Always use sterilized glass jars to avoid contamination.
If you prefer a milder flavor, reduce the amount of chili pepper.
Check the jars regularly: if you notice that the liquid level decreases, add a little more vinegar and oil mixture.
This pickle pairs well with meat, fish, homemade bread, or even fresh salads.
Although it can be stored in the refrigerator for several weeks, it is recommended to consume it within two months to best maintain its texture and flavor.
To better understand this content, we invite you to watch the following video from the Nur’un Yemek Tarifleri 2 channel:
