Hello Dear Friends,
Next to my friend who went to visit his family in Thrace Pickled Peppers with Milk I met him with this wonderful taste! As a matter of fact, her niece, who graduated from Culinary a few semesters after me, prepared it with her grandmother's recipe. It is a different beauty that he came just so that I could taste it and share it with you :)
There are many versions of this recipe, sharp, charliston or even bell pepper. While some use regular curd or hard salted feta cheese, others use cheddar curd. Of course, sheep or goat milk is also used differently. The most important point is to use fatty milk and curd.
I set it up with curd in my hand, which is half the measure I gave you for myself last night. Let's see what happens in 20 days :)
Ingredients for Milky Pepper Pickles Recipe
- 2 liter glass jar
- half a kilo of chili pepper (to your taste)
- 1 kilo of curd
- 1 liter of warm milk (to top the jar)
- salt (according to your taste)
How to Make Milky Pepper Pickles Recipe?
- Cut off the stems of the peppers and chop finely. (If using cayenne pepper, rub with salt.)
- Wash the peppers that have seeds while rubbing and rub them with salt once more.
- Place the peppers in a clean jar. Add the curd cheese on it.
- Add milk until it reaches the rim of the jar and mix it by adding a little more salt (after all, according to your pickle taste).
- Close the jar and put a container under it. (Milk will start to overflow in 1-2 days)
- Clean the water as it overflows for 1 week. If it has not started to thicken, add some more curd.
- Check the salt and keep it closed for 15-20 days at room temperature.
- Your pickle is ready when its consistency thickens and the peppers turn yellow.
- Put the ripened pickle in the refrigerator and when you will consume it, take it out and store it in the refrigerator again.