Starters & Mezes
Tired of homemade pickles turning soft and soggy? This recipe is your insurance policy against mushy cucumbers. We incorporate crucial professional tips—like trimming the blossom ends to remove softening enzymes and using citric acid for preservation. This Turkish Kornişon recipe is fast, foolproof, and requires no complex fermentation knowledge. Just pack the jar, pour the hot brine, and in 10 days, you’ll have the perfect crunchy companion for your sandwiches and stews.
Ingredients :
- Small pickling cucumbers (cornichons/gherkins) to fill a 1-liter jar (approx. 600-700g)
- 1 tbsp coarse pickling salt (rock salt - do not use table salt)
- 5-6 garlic cloves (peeled)
- 1/2 cup grape or apple cider vinegar
- 1 tsp sugar (helps fermentation)
- 1/2 tsp citric acid (lemon salt) for crunch and preservation
- 2-3 dried red chili peppers (optional, for heat)
- Boiling hot water (enough to fill the jar)
Preparation :
- Sterilize a 1-liter glass jar and a new metal lid by boiling them in water for 3 - 4 minutes.
- Wash the cucumbers thoroughly. Soak them in cold water mixed with a little vinegar for 10 minutes to remove any dirt, then drain.
- Trim slightly off both ends of each cucumber. (This is crucial: the blossom end contains enzymes that can make pickles soft).
- Place a few garlic cloves and chili peppers (if using) at the bottom of the jar.
- Pack the cucumbers tightly into the jar, arranging them vertically like puzzle pieces to minimize gaps.
- Add the remaining garlic cloves on top.
- Pour the vinegar, coarse salt, sugar, and citric acid directly over the cucumbers in the jar.
- Immediately pour boiling hot water into the jar until it reaches the very top rim.
- Quickly screw the lid on as tightly as possible.
- Store in a cool, dark place (pantry) for at least 7-10 days before opening to allow the flavors to develop.
- Once opened, keep refrigerated and consume within a few weeks.
