Sweet and Sour Şalgam
Sweet and sour pickled şalgam is a unique variation of Turkish cuisine, which enriches the traditional black carrot pickle with honey and spices. The sweet and sour flavors create a perfect harmony, while the ginger and black pepper add a spicy character to the dish. In Turkish cuisine, it is often eaten with kebabs and grilled dishes, but it is also a refreshing and tasty dish on its own. If you like unique flavor combinations and authentic Turkish flavors, you should definitely try this recipe!
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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
50
g
Honey
30
g
Brown Sugar
250
ml
White Vinegar
3
cloves
Garlic
10
g
Ginger
2
Bay Leaves
1
tsp
Black Peppercorns
1
tsp
Coriander Seeds
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Preparation Steps
1
Thoroughly wash the black and purple carrots in cold water, then peel them and cut into thin strips or small batons.
2
In a large glass jar, layer the carrots, garlic cloves, sliced ginger, bay leaves, black peppercorns, and coriander seeds.
3
In a saucepan, bring the water to a boil, then add the salt, brown sugar, honey, and vinegar. Stir until the salt and sugar are completely dissolved.
4
Pour the hot sweet and sour brine over the ingredients in the jar, ensuring they are completely submerged.
5
Seal the jar and let it sit at room temperature for 3-4 days to allow the flavors to meld.
6
Then, store in the refrigerator and serve cold, on its own or as a side dish.
