A Pickle That Makes Classic Pickles Forgettable: How to Make Gavalı Turşusu
Translated from Turkish and summarized by DistantNews. Read the original for the full story.
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- Gavalı turşusu is made by filling damson plums with mint, parsley, garlic and hot peppers.
- The stuffed plums are placed in jars with rock salt, vinegar and drinking water, then left in a cool, dark place for one to two weeks.
Azerbaijani cuisine’s gavalı turşusu gives damson plums an unusual transformation. The plums are cut slightly, filled with a fragrant mixture of mint, parsley, garlic and hot peppers, then pickled in vinegar and salted water.
To make it, wash 2 kilograms of damson plums and make a small cut in each one. Finely chop two bunches each of mint and parsley, along with 500 grams of garlic and 500 grams of hot peppers, and use the mixture to fill the cuts.
Pack the plums tightly into clean, dry jars. Add four tablespoons of rock salt and enough vinegar, then fill the remaining space with drinking water. Seal the jars firmly and leave them in a cool place away from sunlight for about one to two weeks before serving.
About this summary
Originally published by Cumhuriyet in Turkish. Translated, summarized, and contextualized automatically by DistantNews, with a note on how the source frames the story. Not individually reviewed before publishing. How this works.
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