I once created a cooking class, called 'Zen in the Kitchen'. Then wrote a book called the same. Then started the group with that name and the blog came after. All this happened in Turkish. Now is the time for the English version of it. Let's see what will cook here!

Friday, October 19, 2007

Pickles pickles


These peppers are from the market. The tuesday market in Antalya. From a very colorful fall market. Incredibly beautiful. You see all colors; purple, red, green, yellow, orange... These are all peppers. They are hot. Extremely hot. Some people eat them, some don't. They make a special pickle with these, with tomatoes. What you do is to buy half a kilo of these peppers. Wash them. Then cut just a little from the bottom or make a little hole with a needle or a knife. You then need lots of tomatoes. Grated tomatoes. At least two kilos, even more. And lots of garlic, 4-5 heads of it. You have to add 3 tablespoons of seasalt. Mix'em well and put in a glass jar. You may want to cover them with celery leaves, to give a nice flavor. You may also add few daphne leaves, for additional flavor. Cover it well and keep it in a cold, dark place. At least for few weeks. Your hot hot pickly pickles are ready to eat. They are ready, are you?

3 comments:

kitchensweetkitchen said...

No, no!You first:)And I'm going to run:D

ann said...

do you use any vinegar? or do the tomatoes provide the acid? are they ripe tomatoes or green tomatoes?
as you can tell, I'm really intrigued. And what are daphne leaves?

Tijen said...

Hi Ann,
The English name for daphne is bay leaves, sorry for the confusion. Daphne is the Latin name. No vinegar for this, just salt but I'll check since there might be some people who add some vinegar too. In Turkey, people have different recipes for pickles. And also, red, ripe tomatoes and really hot peppers are required for this pickle but you can do it with normal peppers too...