Turkish Torshu (Mixed Vegetable Pickle with Cauliflower, Carrots and Green Peppers)

Name: Turkish Torshu (Mixed Vegetable Pickle with Cauliflower, Carrots and Green Peppers)
Prep time: 36 min
Cook time: 4 min
Total time: 40 min
Yield: 12 servings
Cuisine: Turkish
Ingredients: 1 small head (about 1 lb 2 oz) (500 g) cauliflower, cut into 1½-inch (4 cm) florets, large ones halved through the stem; 6 medium (about 10½ oz) (300 g) carrots, peeled and sliced into ¼-inch (6 mm) thick rounds or sticks about 3 inches (7 cm) long; 10½ oz (300 g) long green peppers (Turkish sivri biber or Anaheim/banana peppers), stems trimmed to ½ inch, left whole if under 4 inches (10 cm) or halved lengthwise, seeds left in; pierce each piece 2–3 times with the tip of a knife; 8 large cloves (30 g) garlic cloves, peeled, left whole; 4 sprigs (10 g) fresh dill sprigs, rinsed and patted dry (optional); 2 leaves (1 g) dried bay leaves; 1 tsp (3 g) black peppercorns, whole; 2½ cups (600 ml) water, filtered or boiled-and-cooled tap water; 1⅔ cups (1⅔ cups) (400 ml) white grape or apple cider vinegar, 5% acidity, at room temperature; 2 tbsp (36 g) fine non-iodized sea salt

From the MyKitchenBank Kitchen

A crunchy, tangy Turkish-style turşu: cauliflower, carrots and green peppers packed with garlic in a salted vinegar brine and cured for two weeks. Serve it alongside kebabs, beans, rice or a simple meze spread.

Prep: 36 min
Cook: 4 min
Wait: 14 days
Total: 14 days
Makes: 2 quart jars (1 liter each), about 12 side servings

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Ingredients

12 servings

For the vegetables
1 small head (about 1 lb 2 oz) (500 g) cauliflower, cut into 1½-inch (4 cm) florets, large ones halved through the stem
6 medium (about 10½ oz) (300 g) carrots, peeled and sliced into ¼-inch (6 mm) thick rounds or sticks about 3 inches (7 cm) long
10½ oz (300 g) long green peppers (Turkish sivri biber or Anaheim/banana peppers), stems trimmed to ½ inch, left whole if under 4 inches (10 cm) or halved lengthwise, seeds left in; pierce each piece 2–3 times with the tip of a knife
8 large cloves (30 g) garlic cloves, peeled, left whole
4 sprigs (10 g) fresh dill sprigs, rinsed and patted dry (optional)
2 leaves (1 g) dried bay leaves
1 tsp (3 g) black peppercorns, whole
For the brine
2½ cups (600 ml) water, filtered or boiled-and-cooled tap water
1⅔ cups (1⅔ cups) (400 ml) white grape or apple cider vinegar, 5% acidity, at room temperature
2 tbsp (36 g) fine non-iodized sea salt

Equipment (6)

2 clean 1-liter (1-quart) glass jars with tight-fitting non-metal-lined or plastic-coated lids
Small saucepan (2-quart / 2-liter)
Sharp chef's knife and cutting board
Liquid measuring cup (1 liter / 4-cup)
Funnel or ladle (optional, for neat pouring)
Small zip-top bag or fermentation weight to keep vegetables submerged

Steps

Before you start

Plan ahead: the pickle needs 14 days in the refrigerator to cure, so mark the ready date on your calendar.
Use non-iodized fine salt (pickling or plain sea salt) and vinegar labeled 5% acidity. Iodized salt can cloud the brine, and weaker vinegar makes a less safe, less tangy pickle.
Choose firm, fresh vegetables with no soft spots. Limp vegetables make soft pickles.
Wash two 1-liter (quart) glass jars with lids in hot, soapy water, then rinse well.

1
Clean the jars
- Wash two 1-liter glass jars and their lids in hot, soapy water.
- Rinse thoroughly with hot water and set them upside down on a clean towel to drain.
- They do not need to be dry before packing.
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Ready when: No soap residue or film remains on the glass.
Tip: Check the rims for chips, since a chipped rim can prevent a good seal.
2
Cut cauliflower and carrots
- Rinse the cauliflower and cut it into 1½-inch (4 cm) florets, halving any thick ones so they are all about the same size.
- Peel the carrots and slice them into ¼-inch (6 mm) rounds or sticks about 3 inches (7 cm) long.
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Ready when: Pieces are uniform in size so they cure at the same rate.
Tip: Uniform pieces also pack tightly into the jar, so less floats.
3
Prep peppers and garlic
- Rinse the green peppers and trim the stems to ½ inch.
- Leave short peppers whole and halve long ones lengthwise.
- Pierce each piece 2–3 times with the tip of a knife so brine can soak in.
- Peel the garlic cloves.
- Rinse and dry the dill, if using.
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Ready when: Every pepper piece is pierced and no skins remain on the garlic.
Tip: Unpierced peppers can stay hollow and float, leaving pale, unpickled interiors.
4
Make the brine
- Combine the 600 ml (2½ cups) water and 36 g (2 tbsp) salt in a 2-quart saucepan.
- Heat over medium heat, stirring, for 3–4 minutes until the salt fully dissolves; the water only needs to be warm, not boiling.
- Remove from the heat, stir in 400 ml (1⅔ cups) vinegar, and let the brine cool to room temperature.
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Ready when: The liquid is clear with no salt grains visible at the bottom, and is no longer warm to the touch.
Tip: Pouring hot brine over raw vegetables softens them, so wait until it is fully cool.
5
Pack the jars
- Divide the bay leaves, peppercorns, garlic and dill (if using) between the two jars, putting some at the bottom.
- Pack in the cauliflower, carrots and peppers in tight, mixed layers, pressing firmly so the pieces are snug but not crushed.
- Leave about 1 inch (2.5 cm) of headspace at the top of each jar.
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Ready when: Vegetables are packed tight enough that they do not shift when you tilt the jar.
Tip: Mixing the colors in layers gives a pretty jar and evens out flavor.
6
Add brine and submerge
- Pour the cooled brine over the vegetables, dividing it evenly (about 500 ml per jar), until everything is covered by at least ½ inch (1 cm) of liquid.
- Tap the jars on the counter and slide a clean chopstick down the sides to release air bubbles.
- Top up with a little extra brine if needed.
- Fill a small zip-top bag with a bit of brine and rest it on top to keep the vegetables under the liquid.
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Ready when: All vegetables are fully below the brine surface with no trapped air pockets.
Tip: Any vegetable left above the liquid can spoil, so keep everything submerged.
7
Seal and cure
- Wipe the jar rims clean and screw on the lids tightly.
- Label with today's date and refrigerate for 14 days.
- Gently tilt each jar once every few days to redistribute the brine.
- The vegetables will go from bright to a muted, olive-tinged color as they cure.
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Ready when: After 14 days, the vegetables are slightly translucent, taste tangy through the center, and the brine is clear to lightly cloudy.
Tip: Discard the jar if you see fuzzy mold, a slimy texture or an off, rotten smell.
8
Taste and serve
- After 14 days, open a jar, remove a piece of cauliflower and bite it.
- It should be crisp, tangy and salty all the way through.
- If it is still sharp or raw in the center, reseal and cure for 2–3 more days.
- Serve cold, straight from the jar with clean tongs, alongside grilled meats, beans, pilaf or as part of a meze plate.
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Ready when: The center of a cauliflower floret is tangy and crisp with no raw taste.
Tip: Always use a clean utensil to remove pickles so the brine stays uncontaminated.

Good to know

Tips

Weigh the salt if you can. Too little salt gives a flat pickle, and too much makes it harsh.
Don't skip piercing the peppers. It lets brine in and stops them floating.
Keep the vegetables submerged under the brine for the full cure, since exposed pieces can spoil.
For a spicier Turkish-style version, add 1 tsp of dried chili flakes to each jar.

Make ahead

"Make the pickle at least 14 days before serving. It improves with another week in the fridge and keeps well, so a batch can be made weeks ahead of a gathering."

Storage & reheating

"Keep refrigerated at all times in the sealed jars, fully submerged in brine, for up to 2 months (best texture in the first 6 weeks). Not suitable for room-temperature storage or freezing, as freezing makes the vegetables soft. Serve cold; no reheating needed."

Substitutions

white grape or apple cider vinegar, 5% acidity → Distilled white vinegar (5% acidity). Gives a sharper, cleaner tang; use the same amount.
long green peppers (Turkish sivri biber or Anaheim/banana peppers) → Small jalapeños or banana peppers. Jalapeños make the pickle spicy; pierce them the same way.
cauliflower → Small green tomatoes or white cabbage wedges. Use the same weight; cabbage cures faster, about 10 days.
fine non-iodized sea salt → Kosher salt. Use about 50 g by weight (Diamond Crystal is less dense), as measuring spoons vary; weigh for accuracy.