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Introduction:
Turkish cuisine is known for its bold and vibrant flavors, and pickles are a quintessential part of its food culture. One of the most beloved pickled delights is the Turkish pepper pickle (Biber Turşusu). Known for its tangy and spicy profile, this recipe is a perfect accompaniment to meats, breads, or even as a standalone snack. If you’re looking to bring a taste of Turkey into your kitchen, this Turkish Pepper Pickle recipe is a must-try. It’s easy to make, requires just a few ingredients, and the result is irresistibly delicious.
Ingredients:
500 grams of fresh long green peppers (Turkish "Sivri Biber" if available)
2 cups of white vinegar (or apple cider vinegar)
3 cups of water
2 tablespoons of salt (preferably sea salt)
2 tablespoons of sugar
4 garlic cloves, peeled
1 teaspoon of black peppercorns
1 teaspoon of mustard seeds (optional, for an extra zing)
1 bay leaf
1 tablespoon of olive oil
Instructions:
Prepare the peppers: Wash the peppers thoroughly and remove the stems. If you prefer a milder pickle, make small slits in each pepper to allow the brine to penetrate, or leave them whole for a more intense flavor.
Sterilize the jar: Select a clean, dry jar large enough to fit your peppers. Sterilize the jar by placing it in boiling water for a few minutes, then set it aside to dry.
Prepare the brine: In a large saucepan, combine the vinegar, water, salt, sugar, and black peppercorns. Bring the mixture to a boil, stirring occasionally until the salt and sugar have completely dissolved.
Add flavorings: Add the garlic cloves, mustard seeds (if using), and bay leaf to the brine. Continue boiling for another 2–3 minutes to allow the flavors to meld.
Pack the peppers: Carefully pack the peppers into the prepared jar, layering them to ensure they fit snugly. Leave a small gap at the top of the jar.
Pour the brine: Once the brine has boiled and the flavors have come together, pour it hot over the peppers, making sure they are fully submerged. Add a tablespoon of olive oil on top to help preserve the pickles.
Seal and let rest: Close the jar with a tight-fitting lid while the brine is still hot. Let it cool at room temperature, then place it in the refrigerator for at least 48 hours to allow the peppers to pickle and develop their full flavor.
Serve: After two days, your Turkish pepper pickles will be ready to enjoy! The longer they sit, the more flavorful they become.
Tips for serving and storing:
Serving Suggestions: Serve your Turkish pepper pickles as a side dish with grilled meats, kebabs, or alongside a fresh loaf of bread. They’re also perfect as an addition to sandwiches, salads, or mezze platters.
Storage: Store the pickles in the refrigerator for up to 2 weeks. Ensure the peppers are always submerged in the brine to maintain their freshness. If stored properly, they can last for several weeks.
Hotter Pickles: If you love extra heat, you can use hot peppers like jalapeños or even Turkish "Acı Biber" peppers in place of the green bell peppers.
Variants:
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