Pepinilho em Conserva

Sobre esta receita

Um favorito tradicional turco apresentando pepinilho em conserva. Este prato querido representa a essência da culinária turca de conforto.

Ingredientes

Serve 8

• 500 gingrediente principal(washed, ends trimmed)
• 500 mlmanteiga ou óleo
• 100 mla gosto
• 1.5 tbsprock salt or kosher salt(never iodized salt)
• 4 clovesgarlic(lightly crushed)
• 1 tspwhole black peppercorns
• 2 wholebay leaves
• 1 smallfresh chili pepper(optional, for heat)
• 1 small bunchfresh dill(or 1 tsp dried dill seeds)

Instruções

1. 1

   Preparar

   Prepare os ingredientes.

   Sterilization is important for successful fermentation — any contaminating bacteria can cause the pickles to become slimy rather than crisply fermented.

2. 2

   Cozinhar

   Cozinhe em fogo médio até ficar pronto.

3. 3

   Temperar

   Tempere com sal e pimenta.

4. 4

   Servir

   Sirva quente.

   Any cucumber not submerged will develop white mold rather than beneficial lacto-fermentation.

5. 5

   Ferment and Store

   Seal the jar loosely (to allow gas to escape) or cover with a cloth secured with a rubber band. Leave at room temperature (18-22°C) for 3-5 days, tasting daily from day 3. The brine will become slightly cloudy as fermentation progresses — this is normal and desirable. When the pickles are pleasantly sour and garlicky to your taste, seal tightly and refrigerate.

Variações

• •

  Adicione vegetais para variar.

Armazenamento

Dura 3 dias na geladeira.

Perguntas frequentes