Biberiye turşusu is a classic Turkish pickle made from tiny, stubby hot peppers preserved in a tangy brine. This Bodrum jar holds whole hot baby peppers in a 370 cc glass jar with 330 g net contents, and they keep a firm bite and a sharp, lively heat. The brine is made with water, vinegar and salt, with citric acid and a natural garlic flavouring.
The peppers are a natural partner for grilled meats, kebabs, lahmacun and pide, and they cut through the richness of kuru fasulye, pilav and lentil soup. Serve a few on the side of a mezze table, slice them into sandwiches, wraps and salads, or chop them into yoghurt dips for a spicy kick. They are hot, so start with one or two and drain them well before serving.
Store the unopened jar in a cool, dry place away from heat and direct sunlight. Once opened, keep it in the refrigerator with the peppers covered by their brine, and use them within about a week.