Authentic Turkish Tursu: A Step-by-Step Recipe Guide

Ingredients

  • 1 large white cabbage
  • 3 carrots
  • 1 large beetroot
  • 1 bunch of celery leaves
  • 1 bunch of parsley
  • 4 green bell peppers
  • 4 red bell peppers
  • 4-5 cloves of garlic, peeled
  • 6 cups of water
  • 2 cups of vinegar (apple cider or white)
  • 1/2 cup of rock salt
  • 1 tablespoon of sugar
  • 1 teaspoon of black peppercorns
  • 1 teaspoon of coriander seeds
  • 1 teaspoon of fennel seeds

Steps and instructions

  1. Clean and wash all the vegetables thoroughly.
  2. Chop the cabbage, carrots, beetroot, and bell peppers into bite-sized pieces.
  3. Finely chop the celery leaves and parsley.
  4. Mix all the chopped vegetables and garlic cloves in a large bowl.
  5. In a separate bowl, combine water, vinegar, rock salt, and sugar. Stir until the sugar and salt are completely dissolved.
  6. Add the coriander seeds, fennel seeds, and black peppercorns to the liquid mixture.
  7. Place the mixed vegetables in a large, clean glass jar.
  8. Pour the liquid mixture over the vegetables, making sure all vegetables are completely submerged.
  9. Cover the jar tightly and leave it at room temperature for about 1-2 weeks for fermentation.
  10. Once the vegetables have fermented, refrigerate the jar to halt the fermentation process.
  11. Your Tursu is now ready to be served. Enjoy it with a main course or as a snack.

Tools for making

  • Large Glass Jar - A large glass jar with a tight lid is needed to store and ferment the vegetables.
  • Cutting Board - A cutting board is necessary for chopping the vegetables.
  • Knife - A sharp knife is required for cutting and chopping the vegetables.
  • Mixing Bowl - A mixing bowl is needed to combine the chopped vegetables and garlic cloves.
  • Measuring Cups - Measuring cups are necessary to accurately measure the water, vinegar, salt, and sugar.
  • Measuring Spoons - Measuring spoons are needed to measure the black peppercorns, coriander seeds, and fennel seeds.
  • Spoon or Ladle - A spoon or ladle will be used to mix and pour the liquid mixture over the vegetables.

Recipe variations

  • Add different vegetables such as cauliflower, green beans, or radishes.
  • Experiment with different types of vinegar like white wine vinegar or rice vinegar for a unique flavor.
  • Adjust the spices to your liking by adding chili flakes, mustard seeds, or bay leaves.
  • Include sliced lemons or lemon zest for a citrusy twist.
  • Add a touch of sweetness by incorporating honey or maple syrup into the brine.
  • For a spicier version, include sliced jalapenos or other hot peppers.
  • Try using different herbs like dill, thyme, or oregano for added flavor.
  • Make it a spicy Tursu by adding a tablespoon or two of crushed red pepper flakes.
  • Experiment with different types of salt such as Himalayan pink salt or sea salt.
  • For a milder flavor, reduce the amount of vinegar and increase the water in the brine.

Recipe overview

Tursu is a traditional Turkish pickled vegetable dish, beloved for its tangy and savory flavor. This recipe guides you through the process of making your own Tursu at home. Get ready to chop, mix, and ferment a colorful array of fresh vegetables, including cabbage, carrots, beetroot, and bell peppers. Infused with a briny mixture of water, vinegar, rock salt, and a medley of fragrant seeds, the vegetables slowly ferment to create a tasty accompaniment that can be enjoyed with a main course or as a snack. The process demands a bit of waiting time, but the result is a delectable, tangy treat that's worth the wait!

Common questions

  1. How long does the fermentation process take? The fermentation process typically takes about 1-2 weeks at room temperature.
  2. Can I use different vegetables? Yes, you can experiment with different vegetables according to your preference. However, the traditional Tursu recipe includes cabbage, carrots, beetroot, and bell peppers.
  3. Can I adjust the amount of vinegar? Yes, you can adjust the amount of vinegar according to your taste. However, it is important to maintain the vinegar-to-water ratio for proper fermentation.
  4. How long can Tursu be kept in the refrigerator? Properly fermented Tursu can be kept in the refrigerator for several months. The flavor will continue to develop over time.
  5. How should I serve Tursu? Tursu can be served as a side dish or a condiment with main courses. It pairs well with grilled meats, sandwiches, and salads.

Serving dishes and utensils

Origin stories

Tursu is a beloved staple of Turkish cuisine, but its origins extend far beyond the borders of modern-day Turkey. Pickling, the process behind Tursu, dates back to ancient times and was used as a method of preserving food. The practice was adopted by various cultures across the globe, each adding its own unique flavors and techniques. The word 'Tursu' itself is derived from 'Torshi', which is used in Persian cuisine for pickled vegetables. This culinary tradition traveled the Silk Road, eventually finding its way to the Ottoman Empire where it was embraced and perfected. Today, Tursu is not just a simple side dish in Turkey, it's a symbol of shared culinary histories and a testament to the fascinating interweaving of cultures along the Silk Road.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.