Turşu — Balkan and Middle Eastern Mixed Vinegar Pickles

Turşu (also written torshi, turshi, or tursija) is the preserved vegetable condiment of a huge region — from Iran through Turkey, the Levant, and into the Balkans. Every household has their own mix. Cauliflower, cabbage, carrots, small peppers, cucumbers, turnips (which turn a spectacular pink from beet), sometimes baby eggplants or green tomatoes. All in a vinegar brine with garlic and chili.

In Orthodox Antioch and Serbia and Greece, turşu is served alongside almost every meal during Lent. A small plate of it with bread and olive oil is a starter. With a bowl of bean soup, it is the acid that makes the meal.

NUTRITION (per 1/2 cup)

- Protein: ~1g
- Calories: ~25
- High in vitamin C, vitamin K, and probiotics

INGREDIENTS (fills one large 2-liter jar)

- 1 small head cauliflower, cut into florets
- 1 large carrot, sliced
- 1 small red cabbage (or green), cut into 3cm chunks
- 2 small turnips, peeled and quartered (for the classic pink color)
- 1 red bell pepper, sliced
- 1 small celery root, peeled and sliced (optional)
- 200g small cucumbers (optional)
- 2 small hot green chilies (optional, for heat)
- 1 small beet, peeled and sliced (for pink color)
- 1 head of garlic, cloves separated and peeled
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 2 bay leaves
- A few sprigs fresh dill or dried Persian dill

For the brine:
- 3 cups water
- 2 cups white vinegar
- 3 tbsp kosher salt
- 2 tbsp sugar

METHOD

1. Wash and cut all the vegetables. The key is even sizing — pieces should all be about the same size so they pickle at the same rate.

2. Pack the jar in layers, alternating vegetables so the final look is attractive. Distribute garlic, peppercorns, coriander, bay leaves, and dill throughout.

3. Add the beet last, on top — its color will bleed through the entire jar over the next week, turning everything a spectacular deep pink.

4. Combine the brine ingredients in a saucepan. Bring to a boil, stirring.

5. Pour the hot brine over the vegetables, ensuring they are completely submerged. The beet should be weighted down as well if it tends to float.

6. Cool to room temperature, then seal and refrigerate. Wait at least 7 days before eating. Best at 2 weeks.

HOW TO EAT

Turşu is served as a starter or meal accompaniment. In a bowl, drizzled with a little olive oil, alongside:

- Fattoush
- Mujaddara
- Ful medames
- Hummus
- Kibbeh (on oil days — the fasting vegetarian kind)
- Rice pilaf

In the Balkans, turshija is served as meze with rakija (outside of Lent) or plain water with bread during the fast.

NOTES

Keeps 4 months in the fridge. Once the jar is half empty, refrigerate with the remaining brine — it will keep flavor even as quantity decreases.