Ingredients
10 kg black grapes 
1 handful salt
1 handful chickpeas 
Green pepper 
Pırçikli

Preparation
Washed grape bunches are crushed and placed with their seeds inside a glazed jar, which in some homes has melon spread on its surface. After pouring a bottle of vinegar (pure vinegar) from the previous year and adding salt, two jugs of water are poured into it and a handful of chickpeas wrapped in cloth are hung inside. The mouth of the jar is closed with cloths to keep the outside warm and it is waited for it to turn into vinegar. The completion of the vinegaring process is called "the turning of the vinegar". At the end of this process, which takes about forty days, the grapes are squeezed and passed through a strainer to obtain clear and brightly colored vinegar. Small green peppers that have not turned red are slightly split from the bottom and placed tightly in the jar/jar. Vinegar is poured on top until the jar is full. A lid such as a plate or something similar is placed on top to press it down, the lid is tightly closed and it is waited for it to set. At the end of winter, Urfa's local carrots are also thrown into vinegar.

*In the Urfa dialect, sour is pronounced as "eşki".

Source: Flavor from Tandoor / Lütfiye AKALIN