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Turkey's Magical Hangover Cure (Pickle Juice)

posted by Fnord666 on Monday January 14 2019, @06:24AM   Printer-friendly
from the pickled-tink dept.

upstart writes:

Submitted via IRC for Bytram

Turkey's magical hangover cure

In an unassuming storefront tucked away on a bustling Istanbul street, an older man was assembling a vividly colourful package of pickles. Drawing from buckets of cauliflower, beetroot, plums and peppers, he mixed them into a plump bundle inside a sturdy, clear plastic bag and sealed them in a pool of their own juices.

Adem Altun, 64, is a third-generation pickle man who has practiced his craft since he was a boy. He operates the original location of Pelit Turşuları in Istanbul’s Kurtuluş neighbourhood, with branches in different pockets of the city. It’s one of a number of classic pickle shops in the city that adhere to decades-old techniques passed down from generation to generation.

“For us, a meal without pickles is not complete. There are pickles on every table. Sometimes this drops in the summer because pickles prefer the cold,” Altun said.

But I wasn’t there to learn about pickles, or to pick up an assorted mix for the dinner table. I’d come to his shop – conveniently located a few blocks away from my apartment – for a different purpose: I’d drunk a little too much the previous night, and a glass of pickle juice is famed as a quick, tasty and natural cure for even the fiercest of headaches.

“In terms of minerals it is very rich,” Altun said, offering an explanation as he served me a glass.   

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  • (Score: 2) by c0lo on Monday January 14 2019, @07:03AM (4 children)

    by c0lo (156) Subscriber Badge on Monday January 14 2019, @07:03AM (#786330) Journal

    Brine pickled, not vinegar pickled - the later would complete with the result of acetaldehyde decomposition by the liver, thus prolonging the hangover.
    I find the taste of brine pickled juice quite tasty, gets its sourness from lactic acid.

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  • (Score: 2) by FatPhil on Monday January 14 2019, @09:37AM (3 children)

    by FatPhil (863) <reversethis-{if.fdsa} {ta} {tnelyos-cp}> on Monday January 14 2019, @09:37AM (#786386) Homepage
    I've definitely over-drunk, but am 'blessed' with genes that give me internal organs that almost never churn out a hangover (I guess 3 times in the last 20 years, and those were extreme in every imaginable way). However, I've certainly appreciated the taste of gherkin brine in the morning, it's nothing to do with it being curative, it's simply because it contains a few fundamental components that you can detect in your mouth, and that we've evolved to seek out. Add a few herbs or spices for interest, and you've got a winner. I.e. it's not just because it's making you better, it's because it's intrinsically good. If I'm preparing a salad, and I've just finished the last gherkin in the pot, I'll often take a swig of the water before throwing it out. Marinated olives too, for the same reason.

    I will admit to occasionally finding the sweet vinegary liquor quite tempting too, it's not just the salty gherkins that do the job (however, I only ever buy the salty ones).
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    • (Score: 2) by c0lo on Monday January 14 2019, @10:03AM (2 children)

      by c0lo (156) Subscriber Badge on Monday January 14 2019, @10:03AM (#786392) Journal

      (however, I only ever buy the salty ones).

      You're lucky. Shelf life and warm weather in Australia, and I need to scour the "continental deli"s for imported ones; if I find some, I can be sure it will be 3-4 weeks until the next ones.
      I tried pickling gherkins from the veggie patch in brine, but heck, I don't have an underground cellar to keep them under 8C. At the temperature during the gherkins season, they ferment like wine in 3-4 days and in a week everything is a terrible mess smelling bad.

      The closest thing I can get to pickled cabbage (which is not imported) in here is something pickled straight in a solution of lactic acid and salt - no bacteria, it will spoil on the shelf.

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      • (Score: 2) by FatPhil on Monday January 14 2019, @08:32PM (1 child)

        by FatPhil (863) <reversethis-{if.fdsa} {ta} {tnelyos-cp}> on Monday January 14 2019, @08:32PM (#786618) Homepage
        Dare I say it, but you might have to turn your second beer fridge into a pickle fridge!
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        • (Score: 2) by c0lo on Monday January 14 2019, @10:52PM

          by c0lo (156) Subscriber Badge on Monday January 14 2019, @10:52PM (#786679) Journal

          That's an idea. I might need an upgrade to the beer fridge.

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