Make great PICKLES easily 🥒 How to make pickles | Why pickles fail- and how you can save them
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- Опубликовано: 3 окт 2024
- Welcome to the delicious world of PICKLE SEASON! Today, we are unwrapping all the secrets and simple ways to make pickles, ensuring your pantry is ever-ready with homemade, tangy delights. Navigate through the charming lanes of pickling and preserving with tips that promise a jar full of crunchy goodness every time! But what about those pesky uncertainties - like mold and proper preserving techniques? Worry not! We've packed this episode with FAQs about pickles, ensuring your pickling adventure is smooth and utterly delicious. Let's get pickling!
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To make pickles you only need a sterilized (boiled and bacteria-free) jar with lid, a brine with the right proportion, any raw fruits, and vegetables. The brine is the most important part of pickling. There are many different brine recipes but today we’ll give you a working and delicious Turkish recipe which we always use for our pickles.
Ingredients:
• 1 L soft drinking water, 4 cups (don’t use tap water)
• 80 ml vinegar, 1/3 cup, prefer white wine vinegar, but you can also choose different vinegars such as apple, grape or red wine
• 2,5 tablespoons coarse orock or sea salt
• Half lemon juice, optional
Directions:
1. Mix the water, vinegar and salt in a beaker and stir for 4-5 minutes until the salt dissolves.
Wash and dry the vegetables which you pickle. Discard the rotten or soft parts, they can spoil all pickle.
2. Cut in half or score bigger pieces to equalize the fermentation of the vegetables.
Fill the clean jars with vegetables and press to use maximum capacity of the jar.
Pour the brine into the jars.
3. To give a deeper taste and fasten the fermentation, you can put 2 chickpeas or a piece of sourdough bread. This is the basic recipe, but depending on your flavour preference you may add some lemon juice, garlic, dill, coriander seed, celeriac etc.
4. The tannin in vine and bay leaves can prevent pickle to soften. Therefore, before closing the jars, you can place a vine leaf on the rim or 2-3 bay leaves in the pickle.
5. Add more brine and to prevent air contact.
6. Store in a dark and cool place or in a cupboard. Pickle will be ready around 3 weeks. You can store up to a year. After opening the jar store in refrigerator.
There are common problems such as mold, softening, overflowing, and swelling while making pickles. So, are all these problems a reason to throw away your pickles? NO! Let’s try to understand why do pickles spoil and what we should do?
💚 White molds on top: It occurs due to the jar getting air. They are harmless, you can take this part and eat your pickles. But if mold mixed with the whole jar, pickles may become soft.
💚 Blue molds on top: It occurs due to bacteria and pickles producing microbes. They are harmful and don’t eat pickle.
💚 Softening: There are several reasons. It may be due to the rawness of the fruits and vegetables used; if they are too raw, the necessary bacteria will not grow for pickling. White mold and fermenting in a hot place may lead to softening as well.
💚 Overflow or swelling: This is one of the most common problems, But don’t worry, the pickles are still edible. Probably you put too much chickpeas or the place that you put the jars is not cool enough. Slow fermented pickles are more delicious and crunchier than the fast-fermenting ones.
💚 Blue spots on the pickles: Caused by the copper ions in pickle. There is naturally copper inside the garlic cause of the soil where it grows. If it is too blue don’t eat but you can eat if it is a pale blue and few.
💚 White dots on the pickles, Clustering of lactic acid bacteria may cause this, you can was the pickle and eat.
You teach us so much, but you also can make us laugh. Thank you so much 😊
Ah, now I have confidence to make my own pickles! Thank you.
What a great video and hope you do a follow up video on how all these jars turned out! I like the variety of Adile and Osman jars😋
It looks like you could make a pickle recipe book! Yes please!
Yes it would be great Turkish Turşu book
So much helpful information. :)
Thanks for the comprehensive information; really helpful. An alternative to fresh grape leaves (which I don’t have access to easily), is a method that I learned from my Polish mother-in-law and also friends from Ukraine is to use the leaves from currant bushes (red or black currants). Same principle…it’s the high degree of tannins in the leaves that, as I was told “keeps the pickles crispy”.
Thank you for the information about using currant leaves!
Love from Sweden ❤️
Я додаю листя чорної смородини, листя з вишні, можна додавати дубове листя. А також кріп і часник і корінь хрону.
I love making pickles, but I generally prefer the quick, refrigerator ones that are ready in 3 days. It's such a sustainable practice, promotes food preservation and fun to do.
I vote for Burak's pickles because of the variety and that huge clove of garlic. But, honestly I would eat them all!
Thanks for the information
Hi,I like your recipe, I m from India
Traditionally for pickles tomatoes and peppers we in Balkans we use bay leaves also yenibahar don't forget allspice Refika i think cloves, fennel are also good spices too wonder what other are used in traditional Turkish cuisine
Masha Allah...you are serving humanity.
I love to c ur recipes refika..lots of love from india ❤️❤️❤️❤️
Thank you for your video!😊❤
Just one note: sterilize the jars and lids in boiling water or in the oven at ca. 80 to 90 C for a few minutes after cleaning. Careful with plastic lids, though! ❤ That way bad mold will be less likely.
My favourite pickles are gherkins and radish. ❤
Your lively presentation is truly appreciated. You have presented the entire subject in a short time.
Millions of tons of vegetables are wasted every year due to lack of storage. Thank you so much for giving us such a wonderful way to preserve vegetables. And I salute you. No doubt your video will help prevent food waste. I hope this advice of yours will benefit people. I wish you long life and good health.
I have searched and searched for this information all over the internet but couldn't find it. So, thank you, thank you, thank you!😘😘😘
This is exactly one of the reasons why we are here! ♥️ thanks for your comment dear!
Awesome Refika😊
Refika have you ever pickled Asma yapraği before how you make the brine? Have you ever tried adding üzum ( grapes) in pickles, horseradish fruits like quince are used and apples too
So much excellent advice packed into this video!
Hi Refika. I just want to say thank you for sharing your knowledge and recipes with us. Always loved Turkish pickles, going to try soon. You are the Turkish Barefoot Contessa.
Hahahaha thank you so much ♥️
You are so considerate. Hope your loved ones are well.
I love Cauliflower one and with green tomatoes,green beans and cucumbers one of my favourites
Hi refika I am from india..I watch a Turkish drama fatmagul..I love tht so so mch specially d food wch is alwys shown in it..u get so mch fresh fruits & veggies in turkey..I love tht freshness vry mch..I wish v cud also get tht kind of food here in india too..
Geography is the destiny… ♥️ I wish I could share all the beauties we have here with you!
@@Refika i wish too..
Great info. Thanks❤
Fabulous, Refika! I so love your videos - you're so cool.
Nowhere else but here can you find such interesting and helpful information. Thank you, Refikas.
This is a great video. My country is always hot as i am from the caribbean. When we pickle we use just vinegar, mostly just distilled vinegar no water added. Then we add salt, pimento seeds knows as all spice berries to others. We add scotch bonnet peppers, lots of it and we just let it sit, no fridge. We usually use our pickles quickly as we mainly consume it with fried foods. The brine is never discarded because we dont pick out what we have fermented from it and discard the brine, we spoon it out and sprinkle it on our food as its infused with the peppers and all spice. If we have none prepared ahead of time. We put vinegar in a pot with all the spices we need infused and let it come to a boil them add everything else sliced, give it a sir then turn the heat off and let it sit covered untill we r done preparing our food then we use it.
I learned something new today! Thank yoy!! Love pickles!
In Bangladesh, we use so much spices & also use the cooking process to make our pickles. You should try Bangladeshi sweet & sour pickles 😋
Spices are the shining colour of the taste you get… 😋
А можна рецепт на огірки з Бангладешу?
Thank you Refika, I loved this. Can you give some suggestions on serving these please?
Now that was cool to watch the pickling marathon 😍
Thank you Refika for the interesting tips😘
Thanks, Refika! My pickles are ready, just enjoying now!
Thank you for all the informations about pickles, very interesting!
I love fermenting vegetables. The first year I did that with green tomatoes at the end of the growing season, they turned out wonderfully. The second year, they were quite bitter. I was at a loss to explain that until I read that, if the tomato is not mature, it will be bitter. Green OK, immature not OK. How do you tell the difference? I don't know yet. I just make the pickles and hope for the best. If they are too bitter to eat, all that bacteria gives a good boost to our compost. Maybe if I had chickens, I would give that a try. I would love to use grape (vine) leaves in my pickles if we had any, on the bottom and the top. I do use bay leaves though. Some people place a tea bag at the bottom of the pickle jar for the tannin it contains. If I were a tea drinker, I would do that. In the US there are a number of good books on the subject of fermentation. Sandor Katz is the pre-eminent authority, and I have learned so much from him. Fermented foods are just about the best thing you can do to support your health: your immune system, your endocrine system, your mental health. Strong claims, I know, but you can study these things if interested.
I have heard of Diyarbekir turşuşu with watermelons how is traditionally made pickled okra is very delicious goes well with carrot and garlic celery also the chickpeas is very interesting and sourdough bread like the bread i love coriander i think is traditional in Turkey to use it
Thank you so much for all the info and inspiration to make my own pickles ❤❤❤
I love your pickles , we do a lot of pickeling in Australia , even the likes of pickled walnuts, cheers Alister in Australia .
Hi Refika! You look AMAZING!!! I came back after watching your last pickling video to check out any updates; I'm glad I did. I'm going to add fresh lemon juice to some of the pickles I'll be making. Thank you, doll😘
Excellent info! ❤
Your video came up at the perfect time! First frost was last night, and I had a ton of green tomatoes. This morning I have a ton of green tomato pickles on the countertop!
Interesting because of copper in soil garlic turns green i also wondered why i love garlic pickle but was wondering have you ever tried pickling young garlic Refika?
Love you guys and your beautiful spirit!
I love ur explanatory videos. You gave given me confidence to start pickling. U explain it so well. Thank u. U deserve way more subscriber's by the way. Ur videos are amazing ❤
I’m so surprised at how little vinegar is used in that mix - will try this - thank you x
It could be substituted with lemon that's how they do it Middle East because mostly vinegar contains alcohol expect apple cider vinegar
Great video.. I love all your videos.
Can you pickle Penner?
Goodness those pickles are beautiful!!🤗❤
Wow, this is an amazing video, so informative on many things pickling. I am so grateful for this as someone whi has not been pickling/fermenting very long. Thank you soooo much Refika x 🙏😋
Thank you for the great information ❤❤
❤ thank you!! Have you ever made vinegar? I’d love an episode on homemade vinegars like fruit etc
❤ very informative, always love ur videos and recipes
Very very interesting. Thank you!
Wow thank you for sharing love it♥️
I love your recipes
Hi from Tennessee USA. Fantastic video. Great information. Thanks for sharing. Have a fabulous day.
Hi Rafika l love watching and learning from you , you are treasure chest of knowledge, on most cuisine around the world and specially Turkish and Mediterranean , middle eastern cuisine. and the camera loves you also. You and your family, friends, and your wonderful team have a happy. Holidays and a happy new year 🍾🎊🥑🍆🥒🧅🧄🥕🥖🍳🥩🍤🥮🌰🍯🥛🎊🎊🎊
This was very helpful. Thank you 😊
The blue is from sulphur compounds.
I will make it next week
Great video. I grow my own veggies and love making pickles. I will try your recipe.
Thank you for this lovely overview, Refika. Now I wish I had saved some leaves from my wild grapevines this year, as well as making juice from the grapes! I wonder if oak leaves would work - they have a lot of tannin. I'd love to visit Turkey and see so many pickle shops!
This is it! Thank you 😊
Delicious! Always worth doing while we're all trying to save money. Thank you ❤🇬🇧👍
This is one if the things I was looking for...next bit is probably impossible to find because of chemistry - how can I keep a green veg (like broccoli) pickle bright green. I pickle more for preserving (than ferementing) to avoid waste and satisfy craving for variety while cooking just for one. This is a home where everyone want their own thing 😒
Really informative video, thank you for this topic! In Turkish pickles are the vegetables/fruits ever blanched before the fermentation process? I know in some cuisines they do this to reduce bacterial growth.
Nice video again 😊
When you put the lid on, how tight should it be?
This video came right on time for me. Thank you. ❤
Great Pickles! Red cabbage is a new pickle fof me 😊
Great info, especially about the problemsolving.
How could I pick a favorite? They all look so very delicious!
@rafeka...do you use vinger or lemon juice and chick peas together to pickle..blessings..
Love your pickling videos!
Refika (and crew), yet another interesting video demonstration. My grandmother used to pickle all sorts of things in the fall but she used a hot brine. I don't recall her ever using a cold brine. She used to boil the jars, lids and tools to sanitize them so I always just assumed that the hot brine was also for sanitary purposes. Is there a tradition of using hot or warm brines in Turkiye?
There are different ways of making pickles. One style is fermentation that depends on live bacteria to do the work of pickling. Another is traditional canning techniques, at least in the United States, that requires the absence of bacteria to prevent spoilage. You have to know which one you are engaging in and follow the rules that will get you results you want.
I use the boiling water directly from the kettle, into a jar full of veggies, less sugar, more salt, vinegar and garlic cloves,,, im turkish
I love your videos. Thank yiu Refika and friends!
Salt water fermentation you can try using a few slices of potato.
I will try your chickpea fermentation for sure.
I do prefer fermented vegetables to those pickled in sugar-vinegar brine.
I have never even heard of using lemon juice. I will be making some pickled vegetables this afternoon.
I love to see your passion in cooking and the way you seem to enjoy it, I’ve lost all passion for things I use to do because of depression and stress but your videos make me smile 😊 also the way you pronounce “winegar” 😊
@giovannafrancescamanzo9860
Джована, всички живеем в стрес, а понякога и в депресия. Споделям го от личен опит, но, когато започна да готвя с желание, забравям за това. Не губи страстта си към храната, представи си резултата след като е готова и го направи за себе си. Аз го възприемам като терапия. Преди много години бях диагностицирана с рак, пълно отчаяние и т.н. И една възрастна дама от Неапол, разбирайки за моето отчаяние, ме покани на домашен обяд. С нея не говорихме за болестта ми, но с милия жест и прекрасната храна, която тя ми поднесе, ми даде по някакъв начин сили и ведрост. За щастие след дълго лечение това остана назад във времето. Но винаги ще съм благодарна на сеньора Ана за стореното от нея. В труден момент не си представяме, че силата е в нас и не сме я загубили И обичайте храната, която дава сили, дори когато сме отчаяни. Сърдечен поздрав от България! Марта
OH REFIKA
Thank you so much! I ‘m so glad you made this video!
She uses celsius BTW, not fahrenheit.
Of course, as that what is used around the world.
Its only in America where farenheit is the normal😂
Not everyone is American.
could you do moroccan salted lemons?
I think in Turkey they do actually add lemons to pickles
Hi , can we use this method for curing olives ? I have collected both green and black ones
I think that's a great idea for Refika how we could brine olives
Hi . Is the liquid ( water vinegar ) work on all kind of veggies
Love your videos you you always have great recipes and make them interesting . Many blessings and be safe. This video looks really good and pickling seems all too easy not to try it. Thank you and your crew especially Borek.🐞🦬🐢👍
Love the video. Are there some vegetables that should not be made into pickles?
no you can pickle any vegetable you want 🫶🏻
Thank you for your tips have you ever tried fruit vinegar in pickles I heard you add vine leaves and lemon to Turşu in Balkans here we call it Turshia is heritage from Ottoman cuisine what spices and herbs are usually used in Turkish cuisine ever tried to limontuz in pickles before Refika?
I am watching your video after a long time .. Rafika you are great as always .. . where is Bahar gone ??
I love pickles. I may just try to make some. 😊
GREAT video, thank you Rafika!
Winigar ❤
What a lovely video. Thank you. One question please. Are the chickpeas you add, cooked or uncooked?
Uncooked. it`s for fermantation
Thanks a lot for the video! I started the process 3 days ago and today was curious what it looked like but could kind of hear the jar sizzle when I got next to it. I opened it up as I have heard before that you need to burp them and some of the liquid came out as a volcano that’s bursting. Is this normal and should I store it in the fridge now? Thanks! 😊
Such useful info! Thank you
I am not so sure if you can find fresh grape leaves in other parts of the world, unless you have a grape vine in your yard. Our grape vine was killed by japanese beetles…
Oooff
geçmiş olsun...
Thank you Rafika ❤❤❤❤
Possibly weird question, but is there a reason not to use oak leaves or possibly maple leaves as a substitute for grape vine leaves? (I’ve got lots of those). I would think there would be tannins in those leaves?
I wish I saw this a few weeks ago! A video I found of an old grandma had heaping handfuls of chickpeas now my giardiniera pickles came together to fast and there are way, way too many chickpeas.
Love love loved it!!! Thank you so much! ...on my way to grocery store to buy small cucumbers
Tell us how you like it once you try ♥️
Very info packed video. I decided to pickle on a whim with some leftover produce. My produce didn't stay completely submerged, so I'm rotating it upside down sometimes and hoping that works.
Great info. Thanks❤
thankyou