Serves 4
30 min
Karışık Sebze Turşusu (Turkish Mixed Vegetable Pickles)
Recipe GLPRcd939670cb28eb
A vibrant Turkish mixed vegetable pickle featuring crisp cabbage, carrots, cauliflower, and bell peppers preserved in a tangy vinegar brine with garlic and dill. This traditional condiment is versatile, keeping for weeks in the refrigerator, and pairs beautifully with grilled meats, cheese platters, or as a bright accompaniment to any meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 medium green cabbage (about 2 1/4 pounds), quartered, cored, and cut into 1-inch strips
5 medium carrots (about 8 ounces), peeled and cut into thin rounds
1 medium cauliflower (about 1 1/2 pounds), cored and cut into 1-inch florets
2 bell peppers (red, yellow, or green; about 6 ounces each), stemmed, seeded, and cut into 1/2-inch strips
8 medium garlic cloves, minced
4 sprigs fresh dill
1/2 lemon, thinly sliced into rounds
4 fresh grape vine leaves (optional)
2 pinches Two large pinches red pepper flakes, preferably Aleppo or Urfa (optional)
4 1/4 cups water, at room temperature
3 1/2 fluid ounces wine or cider vinegar
1 3/4 ounces non-iodized kosher or sea salt (about 5 1/2 tablespoons Diamond Crystal kosher salt)
Directions
Prepare all vegetables: quarter and core the cabbage, then cut into 1-inch strips; peel the carrots and slice into thin rounds; cut the cauliflower into 1-inch florets; seed and slice the bell peppers into 1/2-inch strips; mince the garlic; and slice the lemon into rounds.
In a large bowl, combine the room-temperature water, vinegar, and salt, stirring until the salt is completely dissolved.
Layer the cabbage, carrots, cauliflower, and bell peppers in a clean glass jar or non-reactive container, distributing the vegetables evenly. Tuck the garlic, dill sprigs, lemon slices, and grape vine leaves (if using) among the vegetables as you layer.
Pour the prepared brine over the vegetables, ensuring all pieces are fully submerged. Add the red pepper flakes if using.
Cover the container and refrigerate for at least 24 hours before serving, allowing the flavors to develop. The pickles will continue to soften and become more flavorful over the next few days.
Store the pickles in the refrigerator, where they will keep for up to 3 weeks. Use a clean utensil to remove portions as needed.
