Name: Karışık Sebze Turşusu (Turkish Mixed Vegetable Pickles)
Prep time: 25 min
Total time: 336 h 25 min
Cuisine: Middle Eastern
Ingredients: 1 medium green cabbage (about 2 1/4 pounds; 1kg), quartered, cored, and cut into 1-inch strips; 1/2 lemon, thinly sliced into rounds; 8 medium cloves garlic (1 1/2 ounces; 40g), minced; 4 sprigs dill; 5 medium carrots (about 8 ounces; 227g total), peeled and cut into thin rounds; 1 medium cauliflower (about 1 1/2 pounds; 680g), cored and cut into 1-inch florets; 2 red, yellow, or green bell peppers (about 6 ounces; 170g each), stemmed, seeded, and cut into 1/2-inch strips; Two large pinches red pepper flakes, preferably Aleppo or Urfa (optional); 4 fresh grape vine leaves (optional); 4 1/4 cups (1L) room temperature water; 3 1/2 fluid ounces (100ml) of wine or cider vinegar; 1 3/4 ounces (50g) non-iodized kosher or sea salt (about 5 1/2 tablespoons Diamond Crystal kosher salt; for table salt use half as much by volume)

Karışık Sebze Turşusu (Turkish Mixed Vegetable Pickles)

Pickles hold significant cultural weight in Türkiye; this recipe features a tangy and crunchy medley of cabbage, carrots, cauliflower, bell peppers, lemon, garlic, dill, and, most importantly, is a tribute to the author's family and heritage.

336 hr 25 min total 25 min prep 883 cal

Instructions

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1 In two clean 1-quart (1L) glass canning jars, tightly pack cabbage until jars are about 1/3 full; press down as much as possible to minimize air space.
2 Layer on top lemon slices, minced garlic, dill sprigs, carrots, cauliflower, and bell peppers until each jar is about 2/3 full; press down firmly to pack ingredients into jars and remove air space. If using, add a large pinch of red pepper flakes and 2 fresh grape leaves to each jar. Top with additional cabbage, packing to compress, until jars are full. Note: You will have leftovers of each vegetable, which can be reserved for another use (such as roasted in the oven).
3 In a large vessel or mixing bowl, stir together water, vinegar, and salt until salt is fully dissolved. Slowly pour the brine into each jar until vegetables are completely submerged. Use a paring knife to remove any large air bubbles by gently sliding it into the jars.
4 Seal the jars tightly and set on plates to catch any potential overflow. Store the jars at room temperature, away from direct sunlight, until brine ferments and becomes pleasantly sour and refreshingly tangy, about 1 to 2 weeks; throughout the fermentation process, you should notice bubbles forming and the brine becoming cloudy. Discard the pickles if any off aromas or flavors develop or if the pickles become slimy. Surface molds can sometimes grow during fermentation and are typically harmless, though they should be scraped off; that said, it's better to discard the pickle if in doubt about its safety.
5 Store pickles in the refrigerator until ready to eat; flavors will continue to meld and improve over time as the pickle sits. Two 1-quart (1L) glass canning jars Notes You can experiment with different vegetable combinations based on the season and your preferences. Enjoy the pickles, and don't forget to savor the brine, as is customary in Turkish cuisine.