- Mar 12, 2020
- 1 min read

Turkish Pickles "Turşu"

Updated: Apr 7, 2020

Winter preperations are very important tasks in Anatolia. One of these prepations, maybe the most important preparation of winter is making pickles. When autumn comes, usually during September, large jars of glass and plastic reappear and the famous Turkish Pickle (we call it "Turşu") is made in most of the houses. Turşu is typically made at home as fall and winter approaching but it is also sold in supermarkets and served in restaurants all-year-round.

In some cities, there are even have special Turşu shops, selling dozens of varieties of Turşu. You can see pickled vegetables of all shapes, sizes, and colors, including eggplant, zucchini, onions, carrots, cucumber, beets, garlic, and grape leaves. The vegetables are placed in a jar with vinegar and brine, then stored for a few months. One important point about Turkish Turşu is that, it is quite salty in taste unlike the pickles i tasted in some European countries which had a dominant sugar taste.

Chickpea Stew & Turşu as Appetizer

The Perfect Combination :)

Turşu is often served as an appetizer, while turşu suyu–the flavorful pickle juice–is often served as a refreshment on hot summer days (though it is not so common as much as the appetizer turşu). Turşu goes well especially with meat dishes, kidney beans and chickpea stew 😊 I would definately recommend you to try Turkish Turşu as an appetizer near your food if you visit Turkey :) Enjoy!

Lots of love from Turkey :)

Dilek

Different Turşu Types