By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
172 cal · 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.
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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.
Comments
Grape vine leaves are the catch: you'll need to find them at a specialty store or international section, most likely a second trip beyond Harris Teeter, Food Lion, Publix, or Kroger. All other ingredients (cabbage, carrot, cauliflower, bell pepper, garlic, dill, lemon, vinegar, salt, red pepper flakes) are standard and cheap across Charlotte chains, running roughly $8–10 for four servings. The stated 30 minutes ignores fermentation; this is a same-day pickle that benefits from at least 2–4 hours of sitting to develop flavor, so budget your timeline accordingly. It's ideal for weeknight sides or meal-prep condiments that keep well in the fridge for weeks, feeding a family across multiple meals with minimal fussiness—just a caveat that the grape vine leaf hunt requires planning ahead.
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