Key and Important Tips for Preparing Pickles

Vegetables

Frozen vegetables should not be used. Fresh or dried herbs are required (this season is ideal for drying herbs).

Common herbs

Coriander, parsley, and dill should be washed and chopped along with their soft, tender stems.

Salt ratio

Salt is very important in pickles and brined vegetables. Measure the total liquid first, then use 1/18 of the liquid volume as salt.

Pickling liquids

Water, vinegar, tomato juice, wild celery juice, and verjuice (unripe grape juice) can be used.

Storage

Keep pickles in a cool place away from sunlight. Sunlight softens vegetables, especially in brined pickles.

Drying ingredients

There is no need to dry washed herbs or fruits before pickling; moisture does not spoil the pickle.

Hygiene warning

Do not insert wet or greasy spoons into pickles, as this causes mold growth.

Containers

Do not use jars with metal lids, as they may cause garlic and onions to turn green.

Cooking method

Do not cover the pot while cooking chutney so excess water can evaporate.

Stirring

Stir toward the end of cooking to prevent burning and excessive thickening.

Storage

Store finished chutney in a cool, dark place. Heat causes fermentation, and sunlight affects its color.

Grapes

10 kg

Vinegar (starter)

250 ml (1 cup)

Salt

1/2 teaspoon

1

Wash grapes in clusters (no need to remove seeds).

2

Crush grapes by hand and place them in a container.

3

Mix vinegar and salt and add to the grapes. Leave about 30 cm of empty space at the top of the container.

4

Close the lid and place in a warm location or under sunlight for 40 days until it turns into vinegar.

5

Strain the mixture and separate the vinegar from the grape residue.

Raisins

2 kg

Water

1 liter (4 cups)

Vinegar (starter)

250 ml (1 cup)

Salt

1/2 teaspoon

1

Wash raisins and remove stems.

2

Boil raisins with 4 cups of water for 10–15 minutes.

3

After cooling, mash the raisins and place them in a container. Add warm water until covered.

4

Mix vinegar and salt, then add to the mixture. Leave at least 20 cm of empty space at the top.

5

Place in sunlight for about one month until it becomes vinegar.

6

Strain and separate the vinegar, then store it in bottles.

Fruit vinegar variations

Vinegar can also be made using apples, oranges, or mixed fruits.