Made to use up the last green tomatoes, peppers, carrots and cauliflower of the season, this pickle is softened in minutes in a pressure cooker before going into the brine. Unlike the classic pickles that wait for months, this one is ready for the table within days.
Wash and cut the green tomato, long peppers, carrot and cauliflower into pieces, and peel the garlic cloves.
Bring the vinegar, water, salt and bay leaf to a boil in a pan, stirring until the salt dissolves.
Put the cut vegetables and garlic into the pressure cooker and pour the boiling brine over them. Close the lid and cook in the pressure cooker for 3 minutes once it reaches pressure, then turn off the heat.
Once the pressure has released on its own, pack the vegetables with their brine into clean jars and leave to cool at room temperature.
Do not fill the pressure cooker more than two-thirds full with vegetables, or the overflowing brine can damage the gasket. Let the pressure drop on its own rather than releasing it quickly.
Düdüklüyü ağzına kadar doldurdum, düdük kaynayınca kapaktan salamura taştı ve ocağın etrafına yayılıp epey bir temizlik çıkardı; tarifte üçte iki sınırı yazsa da elimdeki sebzelerle o oranı gözle tutturmak hiç kolay olmadı.
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