Traditional winter mixed pickles where cucumber, cabbage, carrot and pepper ferment in a vinegar brine. It's the indispensable tangy accompaniment to winter meals and legume dishes.
Pack the cucumbers, coarsely chopped cabbage, sliced carrot, nicked peppers and garlic tightly into a sterilized jar.
Boil the water, vinegar and rock salt together in a pot, stirring until the salt dissolves, then let cool to room temperature. Caution: hot brine softens the vegetables, so pour it in warm.
Pour the brine over the vegetables until fully covered. Important: place a clean weight on top to press the vegetables down so they stay under the brine. Seal the jar tightly.
Leave the jar to ferment in a cool, dark place for two to three weeks. The pickles are ready once they turn sour and the vegetables change color; store in the refrigerator after opening.
Important: To keep the turşu from molding, all the vegetables must stay submerged under the brine and the jars must be thoroughly sterilized; place a clean weight on top to hold the vegetables down. After setting up the vegetables with the salt-vinegar brine, let them ferment in a cool, dark place for two to three weeks. Refrigerate once opened.
Adding a pinch of chickpeas or a slice of bread to the brine speeds up fermentation. Keeping the vinegar and salt ratio correct keeps the pickles both safe and crisp.
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