Acı biber turşusu, pickled hot peppers, is one of the most popular condiments on Turkish tables. This Melis jar contains slim, long green-yellow cayenne-type chillies kept in brine, and the label shows the name "Pickled Cayenne Peppers". The listing we found gives hot peppers (48%), water, vinegar, salt, natural flavouring and an antioxidant.
The peppers bring a fresh, sharp heat with a vinegary tang. In Turkey they are served alongside lahmacun, pide, kebabs, grilled meat, döner and kuru fasulye, and many people like to bite into one between mouthfuls of rich food. Chop them into salads, tomato salsa, sandwiches, eggs, pizza toppings or noodle dishes to add chilli without cooking. For a milder result, remove the seeds before use.
Keep the unopened jar in a cool, dry place. After opening, store it in the fridge with the peppers under the brine and use a clean fork. The ingredient list we found includes sodium metabisulphite, so those sensitive to sulphites should read the label on the jar, which is always the final authority on the recipe and best-before date.