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Pickled şalgam in a jar

Pickled Şalgam

Pickled şalgam is a traditional Turkish delicacy, often enjoyed with kebabs and other hearty dishes. The natural pigments and slightly earthy flavor of the black carrot perfectly complement the spicy notes of the pickling liquid. A beloved drink and pickle in Turkey and the Middle East, it is often prepared with various seasonings. Making it at home allows you to customize the flavors to your liking. If you love Turkish food and intense flavors, this recipe is worth trying!

Prep Time 15 min
Preparation 10 min
Total 25 min
80 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 500 g Black Carrot (Şalgam)
⭕ 200 g Purple Carrot
⭕ 1 l Water
⭕ 40 g Coarse Sea Salt
⭕ 20 g Sugar
⭕ 250 ml White Vinegar
⭕ 2 Dried Chili Peppers
⭕ 3 cloves Garlic
⭕ 2 Bay Leaves
⭕ 1 tsp Black Peppercorns

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    Preparation Steps

    1

    Thoroughly wash the black and purple carrots in cold water, then peel them and cut them into thin strips or small batons.

    2

    In a large glass jar, layer the carrots with the dried chili peppers, garlic cloves, and bay leaves.

    3

    In a saucepan, bring the water to a boil, then add the salt, sugar, and vinegar. Stir until the salt and sugar are completely dissolved.

    4

    Pour the hot brine over the layered ingredients in the jar, making sure to completely submerge everything.

    5

    Seal the jar and let it ferment at room temperature for 3-4 days to allow the flavors to meld.

    6

    Then, store it in the refrigerator and serve cold, either on its own or as a side dish.