Recipes in the world of Flavilo

Spicy pickled şalgam in a glass jar

Spicy Pickled Şalgam

Spicy pickled şalgam is one of the most distinctive fermented drinks and pickles in Turkish cuisine. The earthy aroma of black carrots and the intense spiciness of chili peppers create a unique balance that perfectly complements kebabs and other hearty dishes. The vinegary, spicy flavors deepen the natural aromas of the fermented carrots, creating a true flavor explosion. If you enjoy spicy, fiery flavors, you should definitely try this recipe!

Prep Time 15 min
Preparation 10 min
Total 25 min
90 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
⭕ 30 g Brown Sugar
⭕ 250 ml White Vinegar
⭕ 4 Dried Chili Peppers
⭕ 2 Fresh Jalapeño Peppers
⭕ 4 cloves Garlic
⭕ 2 Bay Leaves
⭕ 1 tsp Black Peppercorns
⭕ 1 tsp Cumin Seeds

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    Preparation Steps

    1

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

    2

    Slice the jalapeño peppers into rings and set aside along with the dried chili peppers.

    3

    In a large glass jar, layer the carrots, jalapeño peppers, dried chili peppers, garlic cloves, bay leaves, black peppercorns, and cumin seeds.

    4

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

    5

    Pour the hot brine over the layered ingredients in the jar, ensuring that everything is completely submerged.

    6

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

    7

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