Three Pickles

Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

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Ottoman pickles can be made to store, bringing a glint of fairground colour to the larder, or made a day or so in advance, using less vinegar: either way the vegetables are eaten cold and they’re crunchy and delicious. They enliven any cold collation: try them in sandwiches, with salads and cheese, or as a simple meze, with raki. Pickles are also traditionally eaten with fasulye.

In Istanbul, people go to pickle shops for a glass of pickling juice: very healthy.