Thanks for the comprehensive information; really helpful. An alternative to fresh grape leaves (which I don’t have access to easily), is a method that I learned from my Polish mother-in-law and also friends from Ukraine is to use the leaves from currant bushes (red or black currants). Same principle…it’s the high degree of tannins in the leaves that, as I was told “keeps the pickles crispy”.
I love making pickles, but I generally prefer the quick, refrigerator ones that are ready in 3 days. It's such a sustainable practice, promotes food preservation and fun to do.
Your lively presentation is truly appreciated. You have presented the entire subject in a short time. Millions of tons of vegetables are wasted every year due to lack of storage. Thank you so much for giving us such a wonderful way to preserve vegetables. And I salute you. No doubt your video will help prevent food waste. I hope this advice of yours will benefit people. I wish you long life and good health.
Thank you for your video!😊❤ Just one note: sterilize the jars and lids in boiling water or in the oven at ca. 80 to 90 C for a few minutes after cleaning. Careful with plastic lids, though! ❤ That way bad mold will be less likely. My favourite pickles are gherkins and radish. ❤
Hi Refika. I just want to say thank you for sharing your knowledge and recipes with us. Always loved Turkish pickles, going to try soon. You are the Turkish Barefoot Contessa.
This is a great video. My country is always hot as i am from the caribbean. When we pickle we use just vinegar, mostly just distilled vinegar no water added. Then we add salt, pimento seeds knows as all spice berries to others. We add scotch bonnet peppers, lots of it and we just let it sit, no fridge. We usually use our pickles quickly as we mainly consume it with fried foods. The brine is never discarded because we dont pick out what we have fermented from it and discard the brine, we spoon it out and sprinkle it on our food as its infused with the peppers and all spice. If we have none prepared ahead of time. We put vinegar in a pot with all the spices we need infused and let it come to a boil them add everything else sliced, give it a sir then turn the heat off and let it sit covered untill we r done preparing our food then we use it.
Hi refika I am from india..I watch a Turkish drama fatmagul..I love tht so so mch specially d food wch is alwys shown in it..u get so mch fresh fruits & veggies in turkey..I love tht freshness vry mch..I wish v cud also get tht kind of food here in india too..
Hi Refika! You look AMAZING!!! I came back after watching your last pickling video to check out any updates; I'm glad I did. I'm going to add fresh lemon juice to some of the pickles I'll be making. Thank you, doll😘
I love fermenting vegetables. The first year I did that with green tomatoes at the end of the growing season, they turned out wonderfully. The second year, they were quite bitter. I was at a loss to explain that until I read that, if the tomato is not mature, it will be bitter. Green OK, immature not OK. How do you tell the difference? I don't know yet. I just make the pickles and hope for the best. If they are too bitter to eat, all that bacteria gives a good boost to our compost. Maybe if I had chickens, I would give that a try. I would love to use grape (vine) leaves in my pickles if we had any, on the bottom and the top. I do use bay leaves though. Some people place a tea bag at the bottom of the pickle jar for the tannin it contains. If I were a tea drinker, I would do that. In the US there are a number of good books on the subject of fermentation. Sandor Katz is the pre-eminent authority, and I have learned so much from him. Fermented foods are just about the best thing you can do to support your health: your immune system, your endocrine system, your mental health. Strong claims, I know, but you can study these things if interested.
Refika have you ever pickled Asma yapraği before how you make the brine? Have you ever tried adding üzum ( grapes) in pickles, horseradish fruits like quince are used and apples too
Your video came up at the perfect time! First frost was last night, and I had a ton of green tomatoes. This morning I have a ton of green tomato pickles on the countertop!
Traditionally for pickles tomatoes and peppers we in Balkans we use bay leaves also yenibahar don't forget allspice Refika i think cloves, fennel are also good spices too wonder what other are used in traditional Turkish cuisine
Wow, this is an amazing video, so informative on many things pickling. I am so grateful for this as someone whi has not been pickling/fermenting very long. Thank you soooo much Refika x 🙏😋
Hi Rafika l love watching and learning from you , you are treasure chest of knowledge, on most cuisine around the world and specially Turkish and Mediterranean , middle eastern cuisine. and the camera loves you also. You and your family, friends, and your wonderful team have a happy. Holidays and a happy new year 🍾🎊🥑🍆🥒🧅🧄🥕🥖🍳🥩🍤🥮🌰🍯🥛🎊🎊🎊
I love ur explanatory videos. You gave given me confidence to start pickling. U explain it so well. Thank u. U deserve way more subscriber's by the way. Ur videos are amazing ❤
Really informative video, thank you for this topic! In Turkish pickles are the vegetables/fruits ever blanched before the fermentation process? I know in some cuisines they do this to reduce bacterial growth.
Thank you for this lovely overview, Refika. Now I wish I had saved some leaves from my wild grapevines this year, as well as making juice from the grapes! I wonder if oak leaves would work - they have a lot of tannin. I'd love to visit Turkey and see so many pickle shops!
Interesting because of copper in soil garlic turns green i also wondered why i love garlic pickle but was wondering have you ever tried pickling young garlic Refika?
Salt water fermentation you can try using a few slices of potato. I will try your chickpea fermentation for sure. I do prefer fermented vegetables to those pickled in sugar-vinegar brine.
Very info packed video. I decided to pickle on a whim with some leftover produce. My produce didn't stay completely submerged, so I'm rotating it upside down sometimes and hoping that works.
Hi Refikas, wow that's a great video, I've been pickling the odd thing for years, but this is so much easier! My question is, which vegetables can't I pickle? I'm keen to preserve/pickle as much produce as I can in case of power outages, so that we have a ready supply of good vegetables all year round. Thanks for such a good video!
Hi Refika, How different is the season of pickling in India and Turkey. In India the pickling season is summer and the use of vinegar is very less apart from onions and a few things. I love these pickles too. In my house we make pickles both in summer and winter. Indian and Turkish
Refika (and crew), yet another interesting video demonstration. My grandmother used to pickle all sorts of things in the fall but she used a hot brine. I don't recall her ever using a cold brine. She used to boil the jars, lids and tools to sanitize them so I always just assumed that the hot brine was also for sanitary purposes. Is there a tradition of using hot or warm brines in Turkiye?
There are different ways of making pickles. One style is fermentation that depends on live bacteria to do the work of pickling. Another is traditional canning techniques, at least in the United States, that requires the absence of bacteria to prevent spoilage. You have to know which one you are engaging in and follow the rules that will get you results you want.
I have heard of Diyarbekir turşuşu with watermelons how is traditionally made pickled okra is very delicious goes well with carrot and garlic celery also the chickpeas is very interesting and sourdough bread like the bread i love coriander i think is traditional in Turkey to use it
Thanks a lot for the video! I started the process 3 days ago and today was curious what it looked like but could kind of hear the jar sizzle when I got next to it. I opened it up as I have heard before that you need to burp them and some of the liquid came out as a volcano that’s bursting. Is this normal and should I store it in the fridge now? Thanks! 😊
These are great tips, thank you very much. I have only pickled sauerkraut 1 time and it came out pretty good but I didn't let it sit long enough so it was very mild. Then a whole bunch of people told me horror stories and the dangers so I didn't do it again. haha, I will be pickling soon. I love the chickpea and sourdough tip. I never heard that before. We live in the tropics and keep the house cool to 25 C. Do you think that is too warm to leave out of the fridge? TY Ravika and the whole team!
You teach us so much, but you also can make us laugh. Thank you so much 😊
Ah, now I have confidence to make my own pickles! Thank you.
It looks like you could make a pickle recipe book! Yes please!
Yes it would be great Turkish Turşu book
Thanks for the comprehensive information; really helpful. An alternative to fresh grape leaves (which I don’t have access to easily), is a method that I learned from my Polish mother-in-law and also friends from Ukraine is to use the leaves from currant bushes (red or black currants). Same principle…it’s the high degree of tannins in the leaves that, as I was told “keeps the pickles crispy”.
Thank you for the information about using currant leaves!
Love from Sweden ❤️
Я додаю листя чорної смородини, листя з вишні, можна додавати дубове листя. А також кріп і часник і корінь хрону.
I vote for Burak's pickles because of the variety and that huge clove of garlic. But, honestly I would eat them all!
I love making pickles, but I generally prefer the quick, refrigerator ones that are ready in 3 days. It's such a sustainable practice, promotes food preservation and fun to do.
What a great video and hope you do a follow up video on how all these jars turned out! I like the variety of Adile and Osman jars😋
I have searched and searched for this information all over the internet but couldn't find it. So, thank you, thank you, thank you!😘😘😘
This is exactly one of the reasons why we are here! ♥️ thanks for your comment dear!
Your lively presentation is truly appreciated. You have presented the entire subject in a short time.
Millions of tons of vegetables are wasted every year due to lack of storage. Thank you so much for giving us such a wonderful way to preserve vegetables. And I salute you. No doubt your video will help prevent food waste. I hope this advice of yours will benefit people. I wish you long life and good health.
I love Cauliflower one and with green tomatoes,green beans and cucumbers one of my favourites
Masha Allah...you are serving humanity.
Thank you for your video!😊❤
Just one note: sterilize the jars and lids in boiling water or in the oven at ca. 80 to 90 C for a few minutes after cleaning. Careful with plastic lids, though! ❤ That way bad mold will be less likely.
My favourite pickles are gherkins and radish. ❤
So much excellent advice packed into this video!
You are so considerate. Hope your loved ones are well.
Thanks, Refika! My pickles are ready, just enjoying now!
Nowhere else but here can you find such interesting and helpful information. Thank you, Refikas.
Love you guys and your beautiful spirit!
Fabulous, Refika! I so love your videos - you're so cool.
Hi Refika. I just want to say thank you for sharing your knowledge and recipes with us. Always loved Turkish pickles, going to try soon. You are the Turkish Barefoot Contessa.
Hahahaha thank you so much ♥️
This is a great video. My country is always hot as i am from the caribbean. When we pickle we use just vinegar, mostly just distilled vinegar no water added. Then we add salt, pimento seeds knows as all spice berries to others. We add scotch bonnet peppers, lots of it and we just let it sit, no fridge. We usually use our pickles quickly as we mainly consume it with fried foods. The brine is never discarded because we dont pick out what we have fermented from it and discard the brine, we spoon it out and sprinkle it on our food as its infused with the peppers and all spice. If we have none prepared ahead of time. We put vinegar in a pot with all the spices we need infused and let it come to a boil them add everything else sliced, give it a sir then turn the heat off and let it sit covered untill we r done preparing our food then we use it.
Hi refika I am from india..I watch a Turkish drama fatmagul..I love tht so so mch specially d food wch is alwys shown in it..u get so mch fresh fruits & veggies in turkey..I love tht freshness vry mch..I wish v cud also get tht kind of food here in india too..
Geography is the destiny… ♥️ I wish I could share all the beauties we have here with you!
@@Refika i wish too..
Thank you for all the informations about pickles, very interesting!
Hi Refika! You look AMAZING!!! I came back after watching your last pickling video to check out any updates; I'm glad I did. I'm going to add fresh lemon juice to some of the pickles I'll be making. Thank you, doll😘
Thank you so much for all the info and inspiration to make my own pickles ❤❤❤
This was very helpful. Thank you 😊
I love your pickles , we do a lot of pickeling in Australia , even the likes of pickled walnuts, cheers Alister in Australia .
Goodness those pickles are beautiful!!🤗❤
I learned something new today! Thank yoy!! Love pickles!
Hi,I like your recipe, I m from India
Excellent info! ❤
❤ very informative, always love ur videos and recipes
I love to c ur recipes refika..lots of love from india ❤️❤️❤️❤️
Thank you Refika, I loved this. Can you give some suggestions on serving these please?
So much helpful information. :)
Now that was cool to watch the pickling marathon 😍
Thank you Refika for the interesting tips😘
Thanks for the information
Hi from Tennessee USA. Fantastic video. Great information. Thanks for sharing. Have a fabulous day.
I love fermenting vegetables. The first year I did that with green tomatoes at the end of the growing season, they turned out wonderfully. The second year, they were quite bitter. I was at a loss to explain that until I read that, if the tomato is not mature, it will be bitter. Green OK, immature not OK. How do you tell the difference? I don't know yet. I just make the pickles and hope for the best. If they are too bitter to eat, all that bacteria gives a good boost to our compost. Maybe if I had chickens, I would give that a try. I would love to use grape (vine) leaves in my pickles if we had any, on the bottom and the top. I do use bay leaves though. Some people place a tea bag at the bottom of the pickle jar for the tannin it contains. If I were a tea drinker, I would do that. In the US there are a number of good books on the subject of fermentation. Sandor Katz is the pre-eminent authority, and I have learned so much from him. Fermented foods are just about the best thing you can do to support your health: your immune system, your endocrine system, your mental health. Strong claims, I know, but you can study these things if interested.
Refika have you ever pickled Asma yapraği before how you make the brine? Have you ever tried adding üzum ( grapes) in pickles, horseradish fruits like quince are used and apples too
Your video came up at the perfect time! First frost was last night, and I had a ton of green tomatoes. This morning I have a ton of green tomato pickles on the countertop!
Traditionally for pickles tomatoes and peppers we in Balkans we use bay leaves also yenibahar don't forget allspice Refika i think cloves, fennel are also good spices too wonder what other are used in traditional Turkish cuisine
This is it! Thank you 😊
I love your recipes
Great video. I grow my own veggies and love making pickles. I will try your recipe.
Thank you for the great information ❤❤
Great Pickles! Red cabbage is a new pickle fof me 😊
In Bangladesh, we use so much spices & also use the cooking process to make our pickles. You should try Bangladeshi sweet & sour pickles 😋
Spices are the shining colour of the taste you get… 😋
А можна рецепт на огірки з Бангладешу?
Very very interesting. Thank you!
Wow, this is an amazing video, so informative on many things pickling. I am so grateful for this as someone whi has not been pickling/fermenting very long. Thank you soooo much Refika x 🙏😋
Love your pickling videos!
This video came right on time for me. Thank you. ❤
Delicious! Always worth doing while we're all trying to save money. Thank you ❤🇬🇧👍
Great info, especially about the problemsolving.
I am watching your video after a long time .. Rafika you are great as always .. . where is Bahar gone ??
I love your videos. Thank yiu Refika and friends!
Hi Rafika l love watching and learning from you , you are treasure chest of knowledge, on most cuisine around the world and specially Turkish and Mediterranean , middle eastern cuisine. and the camera loves you also. You and your family, friends, and your wonderful team have a happy. Holidays and a happy new year 🍾🎊🥑🍆🥒🧅🧄🥕🥖🍳🥩🍤🥮🌰🍯🥛🎊🎊🎊
Hi , can we use this method for curing olives ? I have collected both green and black ones
I think that's a great idea for Refika how we could brine olives
I love ur explanatory videos. You gave given me confidence to start pickling. U explain it so well. Thank u. U deserve way more subscriber's by the way. Ur videos are amazing ❤
Really informative video, thank you for this topic! In Turkish pickles are the vegetables/fruits ever blanched before the fermentation process? I know in some cuisines they do this to reduce bacterial growth.
❤ thank you!! Have you ever made vinegar? I’d love an episode on homemade vinegars like fruit etc
I’m so surprised at how little vinegar is used in that mix - will try this - thank you x
It could be substituted with lemon that's how they do it Middle East because mostly vinegar contains alcohol expect apple cider vinegar
Wow thank you for sharing love it♥️
Thank you for this lovely overview, Refika. Now I wish I had saved some leaves from my wild grapevines this year, as well as making juice from the grapes! I wonder if oak leaves would work - they have a lot of tannin. I'd love to visit Turkey and see so many pickle shops!
How could I pick a favorite? They all look so very delicious!
Awesome Refika😊
Interesting because of copper in soil garlic turns green i also wondered why i love garlic pickle but was wondering have you ever tried pickling young garlic Refika?
Thank you so much! I ‘m so glad you made this video!
I have never even heard of using lemon juice. I will be making some pickled vegetables this afternoon.
Salt water fermentation you can try using a few slices of potato.
I will try your chickpea fermentation for sure.
I do prefer fermented vegetables to those pickled in sugar-vinegar brine.
@rafeka...do you use vinger or lemon juice and chick peas together to pickle..blessings..
GREAT video, thank you Rafika!
I love pickles. I may just try to make some. 😊
Hi . Is the liquid ( water vinegar ) work on all kind of veggies
Great info. Thanks❤
Very info packed video. I decided to pickle on a whim with some leftover produce. My produce didn't stay completely submerged, so I'm rotating it upside down sometimes and hoping that works.
Nice video again 😊
When you put the lid on, how tight should it be?
I will make it next week
Love love loved it!!! Thank you so much! ...on my way to grocery store to buy small cucumbers
Tell us how you like it once you try ♥️
Such useful info! Thank you
Hi Refikas, wow that's a great video, I've been pickling the odd thing for years, but this is so much easier! My question is, which vegetables can't I pickle? I'm keen to preserve/pickle as much produce as I can in case of power outages, so that we have a ready supply of good vegetables all year round. Thanks for such a good video!
Thank you.. 😊
Thank you Rafika ❤❤❤❤
Hi Refika, How different is the season of pickling in India and Turkey. In India the pickling season is summer and the use of vinegar is very less apart from onions and a few things. I love these pickles too. In my house we make pickles both in summer and winter. Indian and Turkish
thanks for sharing
Thank you
Winigar ❤
What a lovely video. Thank you. One question please. Are the chickpeas you add, cooked or uncooked?
Uncooked. it`s for fermantation
Refika (and crew), yet another interesting video demonstration. My grandmother used to pickle all sorts of things in the fall but she used a hot brine. I don't recall her ever using a cold brine. She used to boil the jars, lids and tools to sanitize them so I always just assumed that the hot brine was also for sanitary purposes. Is there a tradition of using hot or warm brines in Turkiye?
There are different ways of making pickles. One style is fermentation that depends on live bacteria to do the work of pickling. Another is traditional canning techniques, at least in the United States, that requires the absence of bacteria to prevent spoilage. You have to know which one you are engaging in and follow the rules that will get you results you want.
I use the boiling water directly from the kettle, into a jar full of veggies, less sugar, more salt, vinegar and garlic cloves,,, im turkish
I have heard of Diyarbekir turşuşu with watermelons how is traditionally made pickled okra is very delicious goes well with carrot and garlic celery also the chickpeas is very interesting and sourdough bread like the bread i love coriander i think is traditional in Turkey to use it
She uses celsius BTW, not fahrenheit.
Of course, as that what is used around the world.
Its only in America where farenheit is the normal😂
Not everyone is American.
Thanks a lot for the video! I started the process 3 days ago and today was curious what it looked like but could kind of hear the jar sizzle when I got next to it. I opened it up as I have heard before that you need to burp them and some of the liquid came out as a volcano that’s bursting. Is this normal and should I store it in the fridge now? Thanks! 😊
Thanks for this "How to" 👍
A big thank you goes to you ❤ thanks for your support dear!
Love the video. Are there some vegetables that should not be made into pickles?
no you can pickle any vegetable you want 🫶🏻
OH REFIKA
Pickle juice. Half white vinegar, half pure water.. and salt.
Great video.. I love all your videos.
Can you pickle Penner?
These are great tips, thank you very much. I have only pickled sauerkraut 1 time and it came out pretty good but I didn't let it sit long enough so it was very mild. Then a whole bunch of people told me horror stories and the dangers so I didn't do it again. haha, I will be pickling soon. I love the chickpea and sourdough tip. I never heard that before. We live in the tropics and keep the house cool to 25 C. Do you think that is too warm to leave out of the fridge? TY Ravika and the whole team!
could you do moroccan salted lemons?
I think in Turkey they do actually add lemons to pickles
Awesome 👌
Hi, thanks for this great information. Can I use dried bay leaves as fresh ones are unavailable in my country?