ÇAĞLA TURŞUSU
TURKEY
Some cooks use a pure vinegar solution to pickle both fruit and vegetables, but I prefer to dilute the vinegar with water as I find the pure vinegar solution too tart. There is a wonderful pickle store in Nisantasi, a well-heeled neighborhood in Istanbul, where they only sell pickles. The display is quite spectacular, with jars filled with fruit, vegetables, herbs, such as fresh thyme, and even fresh nuts stacked to the ceiling. They are famous throughout Turkey and beyond for having the best pickles, and they still work in an artisanal way with the family overseeing the production.
MAKES ONE 1-QUART (1-LITER) JAR
1 cup (250 ml) white or apple cider vinegar
2 teaspoons sea salt
1 pound 11 ounces (750 g) fresh green almonds
Put the vinegar in a large measuring cup. Add 2 cups (500 ml) water and the salt. Mix until the salt is dissolved. Wash the fresh almonds and drain well. Pack tightly in a sterilized 1-quart (1-liter) jar. Pour the pickling solution over the almonds to cover them. Close the jar and store in a cool, dark place. The pickled almonds will be ready within 5 days to a week.