Mixed Pickles

Karişik Turşu

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    • Difficulty


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By Nevin Halici

Published 1989

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Turkish cuisine has a wealth of pickles. Every town has at least one specialist pickle shop with jars of pickled fruits and vegetables of every conceivable kind. They are cured in brine or vinegar, or a mixture of the two. The liquor of some pickles is in even greater demand than the pickles themselves. In Adana on the Mediterranean coast for instance, the liquor of pickled turnips is sold in buffets; on hot days in Izmir people buy a pickled cucumber and a refreshing glass of the liquor in