Sides
Tursu Azerbaijani Mixed Pickles
Ingredients
- - 2 small cucumbers, halved lengthwise
- - 2 small green tomatoes, quartered
- - 1 cauliflower, broken into small florets
- - 2 carrots, sliced
- - 2 bell peppers, sliced
- - 4 garlic cloves, whole
- - 500 ml (2 cups) white wine vinegar
- - 500 ml (2 cups) water
- - 2 tbsp salt
- - 1 tbsp sugar
- - 1 tsp black peppercorns
- - 2 bay leaves
- - 2 sprigs fresh dill
Method
- Pack the cucumbers, green tomatoes, cauliflower, carrots, bell peppers and garlic tightly into a sterilised jar with the dill sprigs.
- In a saucepan, bring vinegar, water, salt, sugar, peppercorns and bay leaves to a boil, stirring until the salt dissolves.
- Pour the hot brine over the vegetables, ensuring they are fully submerged.
- Seal the jar and cool to room temperature, then refrigerate.
- Leave to pickle for at least 5 days before serving, for the fullest flavour.
Introduction: Turnu — an array of vegetables pickled together in vinegar brine — is an essential side on every Azerbaijani table, cutting through the richness of plov, kebabs and stews with its sharp acidity, and traditionally prepared in large batches at the end of summer to last through winter.
Cultural Background: Turnu — an array of vegetables pickled together in vinegar brine — is an essential side on every Azerbaijani table, cutting through the richness of plov, kebabs and stews with its sharp acidity, and traditionally prepared in large batches at the end of summer to last through winter.
Tips: Choose firm, slightly under-ripe vegetables — they hold their crunch far better through pickling. The longer turshu sits, the more balanced the flavour becomes; many households wait 2 weeks before opening a jar.
Variations: A spicier version adds whole hot green chillies to the jar. Some regions include unripe wild plums (alcha) for extra tartness.
Storage: Store sealed in the fridge for up to 2 months once opened; unopened jars keep in a cool pantry for several months.
Reheating: This is a cold, pickled dish and is not reheated.
Nutrition: Approx. 35 kcal, 1 g protein, 0 g fat, 7 g carbohydrate per serving (serves 8).
FAQs:
Q: How long before I can eat the turshu? A: At least 5 days for a mild pickle, though 2 weeks gives a fuller, more balanced flavour. Q: Is this recipe vegan? A: Yes, it is entirely plant-based.
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