PEPPER PICKLE (Biber Turşusu)

I hesitated adding this recipe in here because I am still unable to find pointy peppers, lemon salt or rock salt crystals in Glasgow. I ordered them from Turkey, as is the picture below. I tried using lemon or basic salt but it didn't work. Without the key items, the lemon salt and rock salt, it is not possible to make a decent pickle, at least a Turkish style pickle. Basically, lemon salt is citric acid in the form of crystals and rock salt is the again crystal from of salt which is extracted from rocks. I am giving the recipe below so that you can have your turşu by ordering lemon salt and rock salt from Turkey.

Ingredients:

• 100 g pointy pepper
• Garlic, 7 cloves
• Lemon salt, 3-4 pieces
• Rock salt, 1 tablespoon
• 300 mL grape vinegar
• 5-6 Chickpeas
• Water, up to 1 liter
• An airtight glass jar with 1 liter capacity

Preparation:

• Make a  stinch to the pointy ends of peppers.
• Stack them tightly into the glass jar.
• Distribute the lemon salt, rock salt, chickpeas and garlic while stacking the peppers.
• Add the vinegar and fill up to top with water.
• Close the jar tightly, preserve in a cool place for at least 2 weeks.
• Once opened store in refrigerator and consume in a week. Bur without opening, you can store the pickles for 3-4 months.