Cabbage Pickle
Welcome to Mutevazi Lezzetler Cuisine!
at this episode, we are sharing the recipe of "Cabbage Pickle"
let's see the ingredients
1 cabbage, weights about 3.3 - 4.4 pounds
15 garlic cloves
1 tbsp lemon salt
1/3 cup of chickpeas
6 tbsp rock salt
1 apple
3 carrots
1 tbsp crushed red pepper
8 - 10 stems of parsley
vinegar
water
I'm starting by preparing the ingredients
I'm peeling the 3 carrots
the other 2 ones are peeled already, now I'm cutting them...
but not into too big pieces
bias cut pieces seem better
I'm preparing it by this way
I'm placing the garlic cloves into the beater
I'm adding about 1 tbsp of salt on it to beat them easily and preventing the jumping of
I'm beating them, but not into too small pieces
cabbage gives the name to the pickle...
it may be a little bit hard to prepare it
firstly, I'm cutting it into 2 pieces by a big and sharp knife
of course, I have removed the outer leaves
then, I'm cutting the half part into 2 pieces also
by this way, it is getting easier
the ingredients are ready right now
now I'll get them together
so I need a jam with about 6 -7 liters capacity
firstly I'm placing a hard and aromatic apple into the bottom...
it is advised to use "Amasya" type of apples
you may ask that “why are we using this apple?
it will give a very nice smell to the pickle
then, I'm adding some chickpeas
I'll also place chickpeas between the layers
well, I'll be placing the cabbage pieces into the jar firmly
it is very important to place the ingredients into the jar very firmly...
while preparing pickle
I'm placing the cabbage pieces firstly
then I'll place some carrot pieces between the cabbage layers
and I'll sprinkle some salt
you may divide the cabbage pieces into smaller pieces to place them more firmly
it is important to use hard and veined cabbage
I've placed one more cabbage layer
I'm placing some carrot pieces again
we have 6 tbsp of rock salt, as it is mentioned, as you know...
rock salt is not a thinly refined type of salt, so that is why we are using it
the salt we use in daily life is not useful for preparing pickle
I'm adding some more chickpeas
and I'm placing some more beaten garlic also
for colorizing it; I'm sprinkling some crushed red pepper between the layers
I'll fill the whole jar firmly by this way, yes I'm keeping on
well, I've filled the whole jar by placing chickpeas, carrot, salt and garlic between the cabbage layers
I reserved some pepper for the end particularly, so I'm sprinkling it all over
I've reserved some garlic also
I'm placing it to the top
at Mutevazı Lezzetler Cuisine, everything is very easy as you see
now I'll be adjusting the liquid part of the pickle, without giving any definite measurements
but this is the point; until the half height of the jar, it is about here
I'm adding the vinegar
after adding the vinegar to the half of the jar...
I'm filling the remaining space in the jar with water, but spring water...
do not use tap water
the hardness of the water should be low
I'm adding water until the top of the jar, but by keeping just 1 inch space on the top
I'm adding 1 tbsp of lemon salt now
it is not a must to add lemon salt, but it makes the ingredients harder...
actually, makes them crispy, so I'm adding it
I'm adding it on the top
I'm placing about 8 - 10 stems of parley by this way...
by forcing over them
about 3 - 4 days later, the vegetables will be soaked the liquid
you may add some salty water at that time
I've added vinegar, salt, parsley and some lemon salt on the top also
it is very important to close or cover the tap perfectly
if it has a screw type jar also...
now a cue is coming up, cover it with a pieces of cling film firstly...
then cover the cap
actually after covering it by a cling film, the cap does not have a big importance
cling film is very slim, but protects admirably
the pickle is prepared, I hope that we will be able to it in about 10 or 15 days
cabbage pickle is prepared by a different method in Anatolia also
they place the cabbage leaves into the remaining liquid of the
pickle of the vegetables such as unripe melon or cucumber that are prepared in summer
we are using our method to get a different taste and make it more crispy
I hope that you will try and like it, Afiyet Olsun!