Balkan Pickled Vegetable Mix (called Turshiya in Bulgarian) with pickled cauliflower, carrots, celery leaves, bell peppers, garlic. Easily made with vinegar and spices, this condiment is ready in just a month.
Turshiya is a traditional Bulgarian pickled vegetable mix, commonly enjoyed throughout the Balkans. It’s made by fermenting a variety of vegetables such as carrots, cauliflower, bell peppers, green tomatoes, celery in a brine solution of water, salt, vinegar, and spices. The fermentation process gives the vegetables a tangy, sour flavor and helps preserve them for the winter months.
Turshiya is typically prepared in the fall and eaten during the colder months, often served as a side dish, appetizer, or salad alongside meats or main courses. It is particularly popular during festive periods like Christmas and other winter holidays.
There are numerous ways to prepare this pickled veggie mix. My grandma used to blanch the jars in hot water until the lids sunk in. The more modern way (the one I’m going to show you today that I learned from my in-laws) uses aspirin as part of the preservation process, alongside vinegar, salt and sugar.
Ingredients and Substitutions
- Cauliflower heads, (cleaned, florets needed only)
- Cloves of garlic, cleaned
- Carrots, peeled and cut
- Red bell peppers, cut in chunks
- Celery leaves
- To add: white sugar, sea salt, red wine vinegar, handful of black peppercorns, aspirin tablets
- Hot (but not boiling) water
How to make pickled vegetable mix?
1st: Clean all vegetables, cut in large chucks and arrange inside jars as tightly as possible.
2nd: Add sugar, salt, aspirin, vinegar, then slowly add hot water (not boiling, or jars may break). Shake well throughout, then place lids on tightly and shake well. Shake once every day for a minute or two afterwards until vegetables are fully pickled.
What to serve with pickled veggies?
Most enjoy these pickled vegetables with Bulgarian Spirit (Rakia) as an appetizer or with a bowl of traditional White Beans Stew.
Balkan Pickled Vegetable Mix (Turshiya)
Equipment
- 4 glass jars, 3 l or 3,5 l capacity
Ingredients
- 2 medium cauliflower heads, (cleaned, florets needed only)
- 7 cloves of garlic, cleaned
- 2 kg carrots, peeled and cut
- 2 kg red bell peppers, cut in chunks
- 1 bunch of celery leaves
- 24 tbsp. white sugar
- 12 tbsp. sea salt
- 1 liter red wine vinegar, 6%
- handful of black peppercorns
- hot (but not boiling) water
- 36 aspirin tablets
Instructions
- Clean and cut all vegetables and peppercorns, they do not need to be cut in small pieces. Arrange them in the jars as tightly as possible.
- Next, add per jar: 9 aspirin tablets, 3 tbsp. sea salt and 6 tbsp. white sugar.
- Pour 250 ml vinegar per each jar and hot (but not boiling) water on top up until the top. Place on lids and hand tighten, then shake the jars well. Place onto the pantry shelves.
- Once per day (for a month or more) shake each jar to help it distribute flavors to the top as well. Once they are ready for consumption they change color. The taste should be sour and super crisp.
- Once jar is opened, refrigerate for up to a week (or keep in a cooler place if winter) and enjoy.
Notes
- In a large stock pot add canning rack, then place jars in (you may want to use smaller jars, then add 1tbsp. salt and 2 tbsp. sugar to each with 3-5 tbsp. vinegar). Cover with water and slowly bring to a boil.
- Make sure to have enough space between jars, or they might break.Â
- Let jars boil for 8-10 minutes, completely submerged in water.Â
- Carefully remove from boiling water and let cool down on a cooling rack.Â
- Let jars sit in one position (no turning and shaking) for 24 to 48 hours. Then check if lids have sealed properly. Â
- If some of the lids didn’t seal, place jar in the fridge and enjoy in the next up to 7 days.Â
- The rest should be consumed within one year of preparation.Â
Nutrition
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Traditional recipe.