Turkish Pickles (Turşu)

Traditional Turkish mixed vegetable pickles - tangy, crunchy, and bursting with flavor

 

Ingredients

Vegetables (Choose 4-6 varieties)

• 2 large carrots, cut into sticks
• 1 small head cauliflower, cut into florets
• 2 medium cucumbers, cut into spears
• 1 large red bell pepper, cut into strips
• 1 large green bell pepper, cut into strips
• 1 cup green beans, trimmed
• 2 medium turnips, cut into wedges
• 1 small red cabbage, cut into wedges
• 4-5 small pickling onions or shallots, peeled and halved
• 4-5 cloves garlic, peeled and left whole

For the Pickling Brine

• 4 cups water
• 1/2 cup white vinegar (5% acidity)
• 3 tablespoons coarse salt (non-iodized)
• 2 tablespoons sugar
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon red pepper flakes
• 2-3 sprigs fresh dill

Equipment Needed

• 2-3 clean glass jars (32 oz each) with tight-fitting lids
• Large pot for brine
• Clean kitchen towels

Instructions

Preparing the Vegetables

1. Clean and prep: Wash all vegetables thoroughly. Cut them into uniform pieces that will fit nicely in your jars.
2. Blanch firm vegetables (optional but recommended):

• Bring a large pot of salted water to boil
• Blanch carrots and cauliflower for 2 minutes
• Blanch green beans for 1 minute
• Immediately transfer to ice water to stop cooking
• Drain well and pat dry 
  
  3. Salt treatment: Lightly salt cut vegetables and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.

Preparing the Brine

1. Make the brine: In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve completely.
2. Add aromatics: Add bay leaves, peppercorns, coriander seeds, mustard seeds, and red pepper flakes to the boiling brine.
3. Simmer: Reduce heat and simmer for 5 minutes to infuse flavors.
4. Cool slightly: Remove from heat and let cool for 10-15 minutes (brine should be warm, not boiling hot).

Assembling the Pickles

1. Sterilize jars: Wash jars and lids in hot soapy water and rinse well. You can also run them through the dishwasher.
2. Layer vegetables: Pack vegetables tightly into jars, alternating colors and types for an attractive appearance. Leave about 1 inch of headspace at the top.
3. Add aromatics: Distribute garlic cloves and fresh dill sprigs among the jars.
4. Pour brine: Pour the warm brine over vegetables, making sure they are completely covered. Leave 1/2 inch headspace.
5. Remove air bubbles: Tap jars gently and use a clean knife to release any air bubbles.
6. Seal jars: Wipe jar rims clean and screw on lids tightly.

Pickling Process

1. Initial fermentation: Let jars cool to room temperature, then refrigerate immediately.
2. Wait patiently: Pickles will be ready to eat in 3-5 days, but they improve with time.
3. Best timing: Peak flavor is reached after 1-2 weeks.

Traditional Turkish Combinations

Classic Mixed Turşu

• Carrots, cauliflower, cabbage, peppers, and garlic

Summer Turşu

• Cucumbers, green beans, peppers, and onions

Winter Turşu

• Turnips, carrots, cauliflower, and cabbage

Serving Suggestions

• Essential accompaniment to Turkish meals
• Perfect with grilled meats and kebabs
• Great with Turkish breakfast spreads
• Excellent with rich, fatty dishes to cut richness
• Wonderful on Turkish bread with cheese
• Traditional with Turkish meze platters

Storage and Safety

Proper Storage

• Keep refrigerated at all times
• Use clean utensils when serving
• Always keep vegetables submerged under brine
• Will keep for 2-3 months in refrigerator

Signs of Good Pickles

• Crisp texture
• Bright, tangy flavor
• Clear or slightly cloudy brine
• No off odors

Warning Signs

• Mushy vegetables
• Foul odors
• Mold on surface
• Extremely cloudy brine

Tips for Perfect Turşu

Vegetable Selection

• Choose firm, fresh vegetables
• Avoid overripe or soft vegetables
• Cut uniformly for even pickling

Brine Balance

• Never reduce salt - it's crucial for safety
• Adjust sugar to taste preference
• Use non-chlorinated water if possible

Flavor Enhancement

• Add a slice of lemon for extra tang
• Include a small hot pepper for heat
• Try adding a few peppermint leaves

Texture Tips

• Don't skip the blanching for firm vegetables
• Pack vegetables tightly but don't crush
• Keep everything submerged under brine

Troubleshooting

Too salty: Rinse pickles before eating or dilute brine slightly Not tangy enough: Add more vinegar to brine Vegetables too soft: Use fresher vegetables next time, reduce blanching time Cloudy brine: Normal for fermented pickles, but ensure no off odors

Variations

Quick Turşu (Ready in 24 hours)

• Increase vinegar to 3/4 cup
• Add 1 extra tablespoon sugar
• Use smaller vegetable pieces

Spicy Turşu

• Add 2-3 whole dried chilies
• Include 1 teaspoon hot paprika
• Add fresh hot peppers

Makes 2-3 quart jars

Note: This recipe is naturally halal and vegan. Turkish pickles are an essential part of Turkish cuisine and are believed to aid digestion, especially when eating rich foods.