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Turkish -vegetable- pickle-tursu
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4.20 from 5 votes

Turkish Vegetable Pickle- tursu

Turkish Mix Vegetable Pickle- Pickled jalapenos, carrot and cucumber
Prep Time15 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Pickles/Achar, Preserve, Salad, Side Dish
Cuisine: Arabic Cuisine, turkish cuisine
Keyword: mix vegetable pickle, oilfree pickle, pickle, Turkish, turkish vegetable pickle, tursu, tursu recipe
Servings: 8
Calories: 30kcal
Author: Anjana Chaturvedi

Ingredients

  • 2 Carrots / Gajar
  • 5 Jalapeno's
  • 2 Cucumber / Kheera / Kakdi
  • few Green Chillies / Hari Mirch
  • few cauliflower florets
  • 1 tsp Ginger/ Adrak grated
  • 1/2 cup White Vinegar / Sirka
  • 1.5 cup Water / Paani
  • 2 tbsp Salt / Namak
  • 1 tbsp Sugar / Chini
  • 15 Whole Black Pepper
  • pinch Parsley
  • 1 tsp Coriander Seeds / Sabut Dhaniya
  • pinch lemon salt/ citric acid optional

Instructions

  • Peel carrots and cucumbers and slice them into roundels.
  • Chop jalapenos into medium thick roundels.break cauliflower into small florets.
  • Take a pan add water ,black peppers and ginger ,give it a boil, lower the heat and .then add vinegar.
  • Remove from flame and let it rest for 2 minutes.
  • Take a jar or bottle.first add cucumbers ,carrots , cauliflower, green chilies and then jalapenos,press gently with a spoon.
  • Add whole peppers, parsley, coriander seeds , ginger and mix
  • Pour the water and vinegar mixture.let it sit for 10 hours and then start using.(you can use it immediately,but taste better after 10 hours.
  • Keep refrigerated
  • serving suggestions-serve with sandwiches, salad,or as a side dish

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1759mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2722IU | Vitamin C: 13mg | Calcium: 24mg | Iron: 0.4mg