Kick Tokat Pickle – Dehydrated Pepper Pickle
The first recipe suggestion from you was pepper borani. The second was Tekme Tokat pickle. At first I laughed a lot at this name but while preparing it I understood why it was called that! Because you either roll the plastic bottle under your feet or shake it in your hands. I used a glass jar; there was absolutely no leakage with a clean jar and a new lid.
Since it was not exposed to direct light, I left it on the kitchen counter and stirred it occasionally. It was ready in 5 days.
A great way to use up the green peppers you have on hand, I recommend it!
For my classic pickled pepper recipe Just click the link.
Love…
Ingredients for the Recipe for Kick Tokat Pickle – Waterless Pepper Pickle
- 350-400 g green pepper
- 4 large cloves of garlic
- 1 teaspoon of grape vinegar
- 1 tea cup oil
- 1 tablespoons pickling salt
- 1 teaspoon of granulated sugar
How to Make Kick Tokat Pickle – Dehydrated Pepper Pickle Recipe?
- Wash the peppers and let them drain. At this stage, you can cut off the stems and cut them into 2 pieces if you wish.
- Peel the garlic and chop it coarsely. First put the garlic in the jar. Press on it and add the peppers.
- Add grape vinegar, oil, salt and sugar and close the jar tightly. Shake it twice back and forth.
- Place it in a place out of direct sunlight. Shake the jar occasionally.
- When the peppers turn yellow, the pickle is ready. After opening, store in the refrigerator.
