My favorite three pickles are gherkins, pickled green tomatoes and pickled cabbage. I mean, I love pickling. I also ate pickled green plum in Morocco and I loved it, but I think it would not be right to add something I’ve eaten twice in my life to my favorites list 🙂
In the past, pickled peppers were not among my favorite pickles for some reason. After moving to Spain, one of the two pickles I could find was pickled peppers and pickled gherkins and I got used to eating pickled peppers in time. Even started doing it myself.
Pickle making is not as hard as it is feared. Fermentation occurs naturally in itself. All you have to do is provide the appropriate environment. To do this, it is necessary to first select fresh, not-rotten vegetables and wash them nicely before using. The container to be used must be washed and boiled beforehand.
Of course it is very important to keep the pickles in suitable conditions. Fermentation of pickles waiting in a hot environment is faster than necessary. This causes the pickle to soften and form a white layer on top. Without early intervention, this layer may turn into mold. So instead of making pickles and leaving them to their destiny, it is useful to check them frequently. Cold as well as hot affects the fermentation process negatively. The fermentation does not start in a cold environment. This means it is not a solution to make and put pickles in the refrigerator so that they are not spoiled (this may be necessary in certain pickle recipes, not all pickles are subject to the same rules). As a result, it is best to constantly check the pickles and move to an environment with the temperature it needs.
A tried, measured, good recipe is also a must for good pickles. If you read this article, it means that you have no problems about this point. So I’m not gonna dwell on it.
Cabbage is hard vegetable and there is a lot of space between them when nothing is done. So I just rub them with salt and vinegar to soften and shrink them in order to fit maximum pickles in the minimum area.
Enjoy the recipe…
- 1 kg of white cabbage,
- 3 carrots,
- 1 cup vinegar,
- 1 cup water,
- 3 tablespoons brine salt,
- 2 handful chickpeas,
- 4-8 garlic cloves.
- In a deep bowl stir the water, vinegar and salt until the salt dissolves,
- Chop cabbage coarsely and add to the mixture and rub until the cabbage softens,
- Divide garlic and chickpeas into sterilized jars,
- Press the rubbed cabbage into the jars,
- Divide the remaining water into the jars in the same way,
- If there is still room, fill it with clean water,
- Cover the lids and place them in a tray (in case water overflows),
- Set aside in a cool place away from sun for a week,
- After a week open one and taste, if it tastes like pickles, take it to the refrigerator, if not wait a few more days, and then take it in the refrigerator.