Classic Bulgarian Turshiya (Mixed Vegetable Pickles)
Традиционно ястие · Bulgarian
A traditional mixed vegetable pickle, known as Turshiya, featuring a variety of crisp vegetables preserved in a brine. This classic recipe is a staple in Bulgarian cuisine, perfect as a side dish or appetizer.
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Съставки
- Carrots1 kg
- Cauliflower1 head
- Cucumbers1 kg
- Green Tomatoes500 g
- Bell Peppers (Red and Green)500 g
- Garlic1 head
- Dill Stems1 bunch
- Horseradish Root1 piece
- Bay Leaves5-6
- Black Peppercorns1 tbsp
- Salt100 g
- Water3 L
- Vinegar (9%)200 ml
Стъпки
- 1
Wash and prepare all vegetables. Cut carrots into thick sticks, cauliflower into florets, cucumbers into halves or quarters, green tomatoes in half, and bell peppers into large pieces. Peel and slice horseradish root.
- 2
Sterilize large glass jars or a crock.
- 3
Layer the bottom of the jar/crock with dill stems, horseradish root, and bay leaves.
- 4
Pack the prepared vegetables tightly into the jars/crock, alternating types.
- 5
Add garlic cloves and peppercorns among the vegetables.
- 6
In a separate pot, bring water to a boil. Dissolve salt in the boiling water. Remove from heat and let it cool slightly, then stir in the vinegar.
- 7
Pour the brine over the vegetables, ensuring they are completely submerged. Leave about 2-3 cm of headspace.
- 8
Seal the jars tightly or cover the crock. If using jars, you can process them for longer shelf life by boiling them in a water bath. For immediate consumption or shorter storage, simply let them cool.
- 9
Store in a cool, dark place for at least 2-4 weeks before consuming. The longer it sits, the more the flavors meld.
