Karışık turşu
Karışık turşu: crunchy Turkish mixed pickle of cabbage, carrot, peppers and cucumber in garlicky brine
Every autumn Turkish kitchens line up jars of karışık turşu, and in Istanbul pickle shops (turşucu) sell it by the glass with its sour juice to drink. Crunchy cabbage, carrots, cucumbers, green peppers and cauliflower are packed with garlic and chickpeas in a salted, vinegar-spiked brine and left to sour for a couple of weeks. It sits beside bean stews, pilaf and kebab at almost every home meal. Common mistake: iodised table salt, which clouds the brine and softens the vegetables; use rock or pickling salt. Chef's tip: a few dried chickpeas in the jar help the fermentation get going, as Turkish grandmothers swear.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the vegetables
For the brine
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Bring 6 ¼ cups water, 2 ⅛ oz rock or pickling salt and 1 tsp sugar to the boil, stirring until dissolved, then cool completely and stir in ¾ cup grape vinegar or cider vinegar.
5 minStep 2: Pack 14 oz white cabbage, 2 carrots, 4 small pickling cucumbers, 4 long green peppers, 7 oz cauliflower florets and 6 cloves garlic tightly into a sterilised 3-litre jar, dropping 1 tbsp dried chickpeas in among them.
Step 3: Pour over the cold brine to cover everything completely, weighting the vegetables down with a small plate or a cabbage leaf. Seal.
Step 4: Leave in a cool, dark place for 10–15 days, until the vegetables are sour right through but still crunchy. Then refrigerate and use within 2 months.
Nutrition per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karışık turşu take?
- About 35 minutes in total: 30 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Indian
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.