Pickle

What Is Turşu (Pickle)?

Turşu is a traditional preservation method and meze obtained by souring various vegetables in a brine (salt water) or vinegar mixture. It is one of the most deeply rooted winter preparations of Turkish cuisine.

It has two basic methods: turşu soured through natural fermentation (lactic acid) in brine, and turşu made with added vinegar. It is made from cucumber, cabbage, pepper, carrot, and many other vegetables; it is consumed both as an accompaniment and as a meze.

Nutritional Value of Turşu

Turşu is a low-calorie food, containing approximately 15 kcal of energy per 100 g. However, due to its brine, its sodium (salt) ratio is high. Turşu made through natural fermentation may also contain probiotic bacteria. Values vary by type and method.

What Are the Benefits of Turşu?

Turşu made through natural (brine) fermentation may contain gut-friendly lactic acid bacteria and adds flavor to the table with low calories. However, since its salt ratio is high, moderate consumption is recommended, especially for those with salt restrictions.

This information is general; turşu is a food, not a substitute for medical treatment.

How to Choose / Make Turşu

Good turşu has crisp-firm vegetables, clear brine (or naturally cloudy but clean-smelling), with no mold or softening. When making it, using fresh, sound vegetables and a clean jar is key to success.

• Vegetables should be crisp-firm, not softened
• Brine scent should be clean-sour, with no mold
• The vegetables should always be covered by the brine

How to Store Turşu

Prepared turşu is kept in a sealed jar in a cool, dark place; the vegetables must always stay covered by the brine. Storing it in the refrigerator after opening preserves its crispness and freshness.

Using Turşu in the Kitchen

Turşu is consumed most often as an accompaniment and meze alongside meals, as well as alongside street foods such as kokoreç and döner, with its brine (turşu suyu) also drunk as a beverage. It is also used to add sourness to some dishes.

How Is Brine Turşu Made?

Washed vegetables are arranged in a clean jar; boiled and cooled brine (with garlic and vinegar if desired) is added over them. The vegetables are covered and left in a cool place to ferment for a few weeks.

Why Does Turşu Soften?

Too little salt, a warm environment, or the vegetables' contact with air can lead to softening and mold; sufficient salt, cool storage, and keeping the vegetables under the brine preserve crispness.

Which Recipes Use Turşu?

Mixed pickles, cucumber pickle, cabbage pickle, and turşu brine (together with şalgam) are its best-known uses.

Frequently Asked Questions

Why does turşu turn sour?

In brine turşu, natural lactic acid bacteria on the vegetables convert sugars into acid, souring the turşu; in vinegar turşu, the sourness comes directly from the vinegar.

Is turşu brine drunk?

It is traditionally drunk; however, since its salt ratio is high, moderate consumption is recommended, especially for those with salt restrictions.

Why are chickpeas or bread added to turşu?

In some traditional recipes, a pinch of chickpeas or bread is added to speed up fermentation; this increases bacterial activity, helping the turşu sour more quickly.

What should be done if mold appears on turşu?

Mold forming on the surface is risky from a food safety standpoint; moldy turşu generally should not be consumed, and next time attention should be paid to the salt ratio and keeping the vegetables covered by the brine.

Is vinegar or brine turşu better?

Both are traditional; brine turşu may contain probiotics through natural fermentation, while vinegar turşu is prepared faster and is sharper-sourer. The preference depends on taste and purpose.

Is turşu made from every vegetable?

It is made from many vegetables: cucumber, cabbage, pepper, carrot, tomato, beans, and more. Any sound and fresh vegetable can be turned into turşu with the right method.