KELEK ( the unripe melon ) PICKLE

Add rock salt, vinegar and sugar to 1.5 liters of drinking water and mix well. Wash the unripe melon and poke holes in several places. Place the unripe melon in the jar where you will pickle, by throwing the chickpeas and garlic between it. Add the pickle juice we have prepared and close the mouth. Keep it in a place out of the sun for at least three weeks and serve.

Eggplant Pickles

Chop the aubergines into large cubes and soak them in salted water for 30 minutes. Add rock salt, vinegar and sugar to 1.5 liters of drinking water and mix well. Place the chopped eggplants in the jar where you will set pickles, adding chickpeas and garlic between them. Add the pickle juice you have prepared and close its mouth. Keep in a place out of direct sunlight for at least three weeks and serve.

Cabbage Pickle

Carve out the hard part in the middle of the cabbage, cut it into pieces of the desired size and wash it. Then knead the cabbage with salt in a large bowl and leave it for half an hour. Add the garlic between the cabbages that we have pressed into the jar. After adding the vinegar and water, close the mouth well. At least two weeks in the sun. Keep it out of sight and serve.