Traditional Miješana Turšija (Mixed Pickled Vegetables)
Tradicionalno jelo · Balkan
A classic mixed pickled vegetable dish, featuring a variety of crisp vegetables preserved in a brine. This is a staple in Balkan cuisine, especially during autumn and winter.
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Sastojci
- Cauliflower1 kg
- Carrots1 kg
- Green beans500 g
- Small cucumbers1 kg
- Bell peppers (red and green)500 g
- Celery stalks300 g
- Garlic cloves1 head
- Dill sprigs5-6
- Bay leaves5-6
- Black peppercorns2 tbsp
- Mustard seeds2 tbsp
- Vinegar (white wine or apple cider)1 L
- Water2 L
- Salt100 g
Koraci
- 1
Wash and prepare all vegetables. Cut cauliflower into florets, peel and slice carrots, trim green beans, wash cucumbers, and slice bell peppers into strips. Cut celery stalks into manageable pieces.
- 2
Sterilize large glass jars or a crock.
- 3
Layer the prepared vegetables tightly into the jars or crock, alternating types for even distribution. Add garlic cloves, dill sprigs, and bay leaves between layers.
- 4
In a large pot, combine vinegar, water, salt, black peppercorns, and mustard seeds. Bring to a boil, stirring until salt is dissolved. Let it simmer for 5 minutes.
- 5
Carefully pour the hot brine over the vegetables, ensuring they are completely submerged. Leave about 1-2 cm of headspace.
- 6
Seal the jars tightly or cover the crock. If using jars, process them in a boiling water bath for 10-15 minutes for long-term storage. If not processing, store in a cool, dark place.
- 7
Allow the turšija to ferment and pickle for at least 3-4 weeks before consuming. The flavors will develop over time.
