1. Grate the carrots using a coarse grater. Add coarse salt and mix well with your hands until they begin to release their juices.
2. Chop the red bell pepper, chili pepper, and garlic in a food processor. 3. Combine all ingredients, including parsley, vinegar, and oil, in a large bowl. Mix well.
4. Let the mixture sit for 1 to 2 hours to allow the flavors to concentrate and the vegetables to release more juice.
5. Taste the mixture and adjust the salt if necessary. It’s important not to add too little, as this can spoil the cucumbers.
6. Fill previously sterilized glass jars with the mixture. Press gently to remove any air bubbles and ensure they are well covered with liquid.
7. Wipe the jars’ mouths with absorbent paper and seal them tightly with new lids.
8. Store the jars in the refrigerator. The cucumbers will be ready to eat in 3 weeks and will stay as fresh as the first day.
Always use sterilized glass jars to avoid contamination.
If you prefer a milder flavor, reduce the amount of hot peppers. Check the jars regularly: if you notice the liquid level is dropping, add a little more vinegar and oil.
This marinade pairs well with meat, fish, homemade bread, and even fresh salads.
Although it can be stored in the refrigerator for several weeks, it is recommended to consume it within two months to ensure the best consistency and flavor.
To better understand this content, we invite you to watch the following video from the Nur’un Yemek Tarifleri 2 channel:
