Turşu are Turkish pickles – crunchy, sour and salty. They go with almost every meal, from bean stew to döner, and many families still make their own every autumn.
Popular varieties
| Turkish | English | In short |
|---|---|---|
| Salatalık turşusu | Pickled cucumbers | Saltier and less sweet than many Western pickles. |
| Biber turşusu | Pickled peppers | Green, often hot peppers. |
| Acur turşusu | Pickled Armenian cucumber | Speciality from Gaziantep. → Antep acur pickles |
| Lahana turşusu | Pickled cabbage | Popular in the Black Sea region. |
| Asma yaprağı | Brined vine leaves | For sarma and dolma. → Tokat vine leaves |
Basic recipe
- Wash and drain small cucumbers or peppers; prick the peppers with a fork.
- Layer them in clean jars with garlic, a few dried chickpeas and a vine leaf.
- Brine: about 2 level tablespoons of non-iodised rock salt and 1 cup of vinegar per litre of water.
- Cover the vegetables completely, close the jars and keep them cool and dark for 2–3 weeks.
What is turşu suyu?
The pickling liquid itself, drunk in Turkey as a tangy drink – often with meals or with leblebi.
FAQ
What is acur?
A long, ribbed cucumber variety (Armenian cucumber), pickled especially in Gaziantep.
How long do pickles keep?
Unopened, several months in a cool, dark place; after opening, refrigerate and keep the vegetables covered with brine.
More guides
- Menemen recipe
- What is pekmez?
- Turkish sweets
- Turkish nuts & dried fruit
- Turkish olives
- Turkish tea & tea varieties
- Tropical fruits list
- Tahini & nut butters
- Rosemary oil & rosemary water
- How to store garlic
- What is propolis?
- Date varieties
- Turkish cheese varieties
- Turkish salça: pepper & tomato paste
- What is sucuk?
- Turkish foods in German – glossary
