Mixed Pickles

Karışık turşu


Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Vegetables and fruit are often pickled together, and many vegetables are stuffed before pickling. The pickles themselves are infinite in variety, hut the method is the same in each case. Both vegetables and fruit are pickled whole or cut into large chunks, and they are never sweet. This is an introductory recipe to Turkish pickles, but you can vary the quantity and combination to your own taste.


  • 6-8 çarliston peppers, left whole
  • 2 unripe green tomatoes, halved
  • 6-8 cabbage leaves, torn into pieces
  • 2 carrots, sliced
  • 6-8 unripe apricots
  • 10 cloves garlic, in their skins

Pickling liquid

  • ½ pint/300 ml white wine vinegar
  • 1 tablespoon salt


  • To make the pickling liquid, mix the vinegar with the salt and leave to stand. After washing them, pat the vegetables dry and layer them alternately with the cabbage leaves in a large jar or in several jars. Press them down tightly and pour over the vinegar. Make sure the vinegar rises above the vegetables and reaches the top of the jar (add more if necessary). Seal the jar and leave to sit for 2-3 weeks at room temperature.