Turshiya (Bulgarian Mixed Vegetable Pickle)
Bulgaria's traditional fall pickling project - cauliflower, carrots, peppers, and green tomatoes packed into jars and covered with a hot vinegar brine, then left to mellow for weeks before eating - letting the jars rest for at least 2-3 weeks before opening, rather than eating them right away, is what actually lets the vegetables absorb the brine and turn properly tangy instead of tasting like plain vinegar-soaked vegetables.
⏱ 40 min🍽 12 servings
snackveganvegetarian
Ingredients
- •1 head cauliflower, cut into florets
- •4 carrots, cut into sticks
- •4 bell peppers, cut into strips
- •4 green tomatoes, quartered
- •2 celery stalks, cut into pieces
- •6 cloves garlic
- •4 cups water
- •2 cups vinegar
- •3 tbsp salt
- •2 tbsp sugar
- •1 tsp black peppercorns
- •2 bay leaves
Steps
- 1.Wash all the vegetables well and pack them tightly into clean, sterilized jars, tucking the garlic cloves in among the vegetables.
- 2.Combine the water, vinegar, salt, sugar, peppercorns, and bay leaves in a pot and bring to a boil, stirring until the salt and sugar dissolve.
- 3.Pour the hot brine over the vegetables in the jars, making sure everything is fully submerged and leaving a little headspace at the top.
- 4.Seal the jars tightly and let cool to room temperature.
- 5.Store in a cool, dark place for at least 2-3 weeks before opening - this resting time is what actually lets the vegetables absorb the brine and turn properly tangy, rather than just tasting like plain vinegar-soaked vegetables straight away.
- 6.Once opened, refrigerate and use within a few weeks. Serve as a side with meats or as an appetizer with rakia.