How to Make Turkish Pickled Vegetables (Tursu)

Turkish pickled vegetables, known as "turşu," are a delightful addition to any meal, providing a tangy crunch that enhances flavors and adds a burst of color to your plate. Making your own turşu at home is simple and satisfying. Here's a step-by-step guide to creating these delicious pickles.

Ingredients

To prepare Turkish pickled vegetables, gather the following ingredients:

2 cups of carrots, sliced
2 cups of cucumbers, sliced or whole
2 cups of cauliflower florets
2 cups of bell peppers, sliced
1 cup of radishes, sliced
5-6 cloves of garlic, peeled
3 cups of water
1 cup of white vinegar or apple cider vinegar
1 tablespoon of salt
1 tablespoon of granulated sugar (optional)
1 teaspoon of whole black peppercorns
1 teaspoon of coriander seeds
1 bay leaf
2-3 dried red peppers (optional for heat)

Instructions

Follow these steps to make your own turşu:

1. Prepare the Vegetables

Wash and chop your selected vegetables into the desired sizes. Carrots can be cut into rounds or sticks, cucumbers left whole or halved, and cauliflower into bite-sized florets. The variety of colors and textures not only makes the pickles visually appealing but also adds different flavors.

2. Prepare the Brine

In a saucepan, combine the water, vinegar, salt, sugar (if using), whole black peppercorns, coriander seeds, and bay leaf. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve. Once boiled, allow the brine to cool to room temperature.

3. Pack the Jar

In a clean, sterilized jar or multiple jars, layer the vegetables. You can add garlic cloves and dried red peppers between layers for extra flavor. Be sure to pack the vegetables tightly, leaving some space at the top of the jar.

4. Add the Brine

Once the brine has cooled, pour it over the packed vegetables, ensuring they are completely submerged. If needed, you can place a small weight on top to keep the vegetables underwater and prevent spoilage.

5. Seal and Store

Seal the jars with lids and store them in the refrigerator or in a cool, dark place. The pickles will be ready to eat in about a week, but for a more robust flavor, allow them to pickle for 2-4 weeks.

Serving Suggestions

Turşu makes a fantastic accompaniment to grilled meats, sandwiches, or as part of a meze platter. They can also be enjoyed on their own as a healthy snack. The versatility of turşu allows you to experiment with different vegetables and spices to find your perfect combination.

Tips for the Best Turşu

For added depth of flavor, consider including spices such as dill or fennel seeds.
Make sure to use fresh and crisp vegetables; quality ingredients yield the best pickles.
Adjust the quantity of vinegar and salt according to your taste preference.
Try using different types of vinegar for varied flavors.

With this simple recipe and these tips, you can create delicious Turkish pickled vegetables that are sure to impress your family and friends. Enjoy the process and the result—homemade turşu!