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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mutevazi Lezzetler Turkish Cooking Recipes |
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| Main Page >> Pickle Recipes >> Unripe Melon Pickle | |||||||||||
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Kelek Tursusu
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# Wash the unripe melons well and cut into a few pieces if they are big.
# Drizzle salt on each of the pieces and rest them for about 4-5 hours with salt. # At the end of the time wash the unripe melon pieces again for removing the salt on them. # Place the chipped bread slices on the floor of the jar. # Place the washed unripe melon pieces firmly into the jar by placing pounded garlic between them. # Pour the vinegar on the unripe melons and then fill the space with water. # Pour the mixture of vinegar and water into a deep bowl, add lemon salt, sugar and rock salt in it, mix, and then pour on the unripe melon slices again. # Place parsley stems on the top and cover the lid well. # When it becomes pickle there will be some foams, you should remove them and add vinegar. # You can serve 10 days later. Note: You can place red hot peppers between the slices also. |
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