Kelek, a fruit belonging to the cucurbit family, has a reptilian body and is an annual woody plant. Now, the kelek, which comes to the stalls in the markets in our country, is also very useful. You can make a delicious pickle from Kelek food. In today's article, we will tell you what is Kelek and how to make kelek pickles. We explain the answer to the butterfly benefits questions.
Although it is used in different meanings among the people, kelek is a fruit that means unripe melon and its taste is between cucumber and melon. The kelek fruit, which is generally used in salads and pickles, has a very cute appearance due to its small structure. In some regions, the unripe watermelon is called kelek watermelon and the unripe melon is called kelek melon. The answer to the question of how to make kelek pickle has been very curious lately. As can be seen from its appearance, kelek is known as the tiny and immature melon.
HOW TO EAT KELEK? Kelek meal is not a prepared food. Kelk salad, which has a unique aroma, is a fruit that is made or used in salads. The fruit, which is more beneficial when consumed without peeling, can be eaten by slicing. The fruit, which can be added to salads in the form of cold cuts, can also be grated and consumed in the form of tzatziki.
KELEK PICKLE RECIPE:
MATERIALS
1 kilo of kelp
2 tablespoons of salt
15-20 chickpeas
7-8 cloves of garlic
Vinegar and water. Kelek salad, which has a unique aroma, is a fruit that is made or used in salads. The fruit, which is more beneficial when consumed without peeling, can be eaten by slicing. The fruit, which can be added to salads in the form of cold cuts, can also be grated and consumed in the form of tzatziki.
First of all, you need a glass or plastic jar to make kelp pickles. Wash the kelek with plenty of water, dry it and cut off the ends. Pierce the cut fruits in several different places with the help of a quilt needle. Peel the garlic and place it with the chickpeas at the bottom of the jar where the pickle will be set. Add the pierced and cut off tails to the jar. Then pour salt and fill a third of the prepared jar with vinegar. Fill the remaining part with water and close the pickle jar tightly in an airtight manner. The jar should never be opened for the first month. When the color starts to darken, turn it on from time to time and taste it. You can slice it and serve it to the table.
