There are certain elements of the Turkish culinary repertoire with which an outsider will have a love–hate relationship—lamb testicles, sheep’s head soup, fried pickles, boza beer, rakı, and şalgam —the earthy refreshment in this recipe. I love şalgam —especially washed down with rakı, which is a pairing perfected in the Mediterranean town of Adana.
Peel the turnip, beetroot and carrot. Quarter the carrots lengthways. Quarter the turnip and beetroot. If you want your şalgam hot, slit down one side of a green or red chilli so the liquid will pull the heat out of the seeds.
Put the vegetables (and the optional chilli) in a
After 15 days take out the chickpea parcel and discard. If you keep the jar in the fridge, you can drink the juice, or eat the pickled vegetables for up to 3 months.
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