Pickling Methods and Types in Turkish Cuisine

Pickling is an age-old tradition in Turkish cuisine, where it’s known as “turşu” and serves as both a side dish and a unique flavor booster. The tangy, savory taste of Turkish pickles brings a delightful contrast to rich and hearty meals, making them a staple on Turkish tables. At Mama Fatma, with our locations in Vaughan and Mississauga, Ontario, we embrace the flavors of Turkish pickles, serving a variety of pickled vegetables that pair perfectly with our Turkish, Mediterranean, and Middle Eastern dishes.

In this article, we’ll explore the vegetables commonly pickled in Turkey, the methods used, and tips for preserving these tangy delights at home. And of course, if you’re in Toronto, Ontario, Canada, and want to taste authentic Turkish pickles with a meal, Mama Fatma is the place to visit.

Popular Vegetables Used for Pickling

Turkish cuisine boasts a variety of pickled vegetables that add a burst of flavor to any dish. Here are some popular vegetables commonly used in Turkish pickles:

• Cabbage: Turkish pickling often uses white and red cabbage, creating a colorful, crunchy, and slightly sour addition to meals. Pickled red cabbage Turkish-style is especially popular for its vivid color and sharp flavor, often served alongside meat dishes or as part of a meze spread.
• Peppers: From mild to spicy, pickled Turkish peppers are a staple in Turkish cuisine. Some of the most popular types include green peppers, jalapeño-style peppers, and small, round peppers with a bold, slightly spicy flavor.
• Garlic: Turkish pickled garlic is loved for its mild but zesty flavor that adds depth to a variety of dishes. Pickled garlic is also thought to have health benefits and is a traditional staple in many Turkish households.
• Turnips: In Turkey, pickled turnips are particularly popular in the southeastern region, often served with kebabs and other meat dishes. Their sharp, tangy taste makes them a favorite choice for pickle lovers.
• Carrots: Crunchy and slightly sweet, carrots are often pickled along with other vegetables like cabbage and peppers. They add a pleasant sweetness to the pickling mix, balancing the tanginess of vinegar or salt.
• Cucumbers: Perhaps the most classic of all, Turkish pickled cucumbers are similar to what many might recognize as kosher pickles. They’re crisp, refreshing, and make an excellent side for almost any meal.

At Mama Fatma, we serve a variety of Turkish pickles that complement our dishes, providing a traditional and flavorful touch to our menu offerings in Toronto, Ontario, Canada.

Basic Steps to Make Turkish Pickles

Making Turkish pickles, or “turşu,” is relatively simple and involves only a few basic steps. If you’re eager to try a Turkish pickle recipe at home, here’s a step-by-step guide:

1. Choose and Prep Vegetables: Select fresh, firm vegetables, as they’ll yield the best texture and flavor. Wash and cut them as desired, depending on the type of vegetable and your preference.
2. Prepare the Brine: In a saucepan, mix water, vinegar, and salt to create the pickling brine. Traditional Turkish pickling often uses vinegar for a strong tang, but some variations use a fermentation method (which we’ll discuss later).
3. Add Spices and Herbs: Common spices for Turkish pickles include garlic cloves, black peppercorns, mustard seeds, and sometimes dill or bay leaves. These spices add depth and complexity to the flavor.
4. Pack the Jars: Place the vegetables in sterilized jars, layering them tightly. Pour the brine over the vegetables until they’re fully submerged.
5. Seal and Store: Seal the jars tightly and store them in a cool, dark place for at least a week. For maximum flavor, let the pickles sit for about two to three weeks.

This method can be adapted for various vegetables, including pickled cabbage Turkish-style or pickled Turkish peppers. If you’d like to skip the DIY and taste authentic Turkish pickles, Mama Fatma offers a variety of freshly made options that pair wonderfully with our Turkish dishes.

Fermentation vs. Vinegar Pickling

In Turkish cuisine, pickling is typically done using two methods: fermentation and vinegar pickling. Each method creates unique flavors and textures, with distinct health benefits and preservation qualities.

Fermentation Pickling

Fermented pickling relies on salt and natural bacteria to preserve the vegetables and enhance flavor. The process creates beneficial probiotics that support gut health. Fermented pickles, such as Turkish pickled cabbage or pickled turnips, have a more complex, sour flavor compared to vinegar pickles.

Vinegar Pickling

Vinegar pickling is the more common method in Turkey, using a mixture of vinegar, water, and salt to create a tangy taste. Pickled red cabbage Turkish-style and pickled Turkish peppers are often made using vinegar, which adds a sharper, more intense flavor.

Both methods are used in traditional Turkish cuisine, with vinegar pickling being more common in modern households. At Mama Fatma, our pickles are prepared using traditional Turkish recipes, ensuring you get the authentic taste and texture every time you dine with us.

Spices Commonly Used in Turkish Pickles

Spices are what make Turkish pickles so flavorful and aromatic. The choice of spices varies, but here are some of the most popular:

• Dill: Fresh or dried dill is often added to pickles, especially cucumbers, to add an earthy, fragrant flavor. Dill is commonly used in Turkish pickle juice to give it that classic tangy taste.
• Garlic: Garlic is a staple in Turkish pickling, adding a bold, zesty kick. Turkish pickled garlic is loved for its sharp taste, and even a small clove can transform the flavor profile of pickles.
• Bay Leaves: Bay leaves add a subtle, herbal flavor that complements the vinegar and spices. They are often included in the brine for Turkish pickled vegetables.
• Peppercorns and Mustard Seeds: Both add a hint of spiciness and depth to pickles. Peppercorns are commonly used in recipes for pickled Turkish peppers or Turkish pickled turnips.
• Red Pepper Flakes (Pul Biber): For those who like a bit of heat, red pepper flakes bring a mild spiciness. Turkish pickled chillies are a favorite for their bold, spicy flavor, often found in southeastern Turkish cuisine.

These spices and seasonings make Turkish pickles versatile and complex in flavor. At Mama Fatma, we use these traditional spices to create a range of pickles that add a touch of Turkish flavor to your meal.

How to Store and Preserve Pickles

Proper storage is essential to ensure your pickles stay fresh and flavorful. Here are some tips on how to store and preserve pickles Turkish-style:

1. Cool, Dark Storage: Store your pickles in a cool, dark place like a pantry or cellar. Direct sunlight can cause the colors to fade and may impact the texture and taste.
2. Refrigeration After Opening: Once you open a jar of pickles, it’s best to store it in the refrigerator. This helps preserve the crispness of the vegetables and prevents spoilage.
3. Use the Pickle Brine: The brine is packed with flavor, so don’t throw it away! Turkish pickle juice can be reused in salad dressings or even enjoyed on its own as a refreshing, tangy drink (a popular tradition in Turkey).
4. Check for Signs of Spoilage: While pickles have a long shelf life, they can eventually spoil. Discard any pickles that have an off smell, appear slimy, or show signs of mold.

At Mama Fatma, we ensure that all our pickles are stored properly to maintain freshness and flavor, giving our guests the best possible taste experience in Toronto, Ontario, Canada.

Serving Turkish Pickles with Meals

In Turkish cuisine, pickles are more than just a side dish—they’re a flavorful complement to many meals. Here’s how Turkish pickles are typically served:

• With Kebabs and Grilled Meats: The tangy flavor of pickles, especially pickled Turkish peppers and Turkish pickled turnips, pairs wonderfully with kebabs and other grilled meats, balancing the richness of the meat.
• As Part of a Meze Spread: Pickles are often included in a meze spread alongside dips, breads, and cold salads. Pickled cabbage Turkish-style or pickled red cabbage Turkish adds a burst of color and crunch to the table.
• In Sandwiches and Wraps: Turkish pickles add a delicious contrast to sandwiches and wraps, bringing a tangy crunch that complements savory fillings like falafel or shawarma.
• With Turkish Rice Dishes: Pickles can be served alongside rice pilaf to add brightness to the dish. The acidity of pickles pairs nicely with the mild, buttery flavors of Turkish rice.

At Mama Fatma, we serve our pickles with a variety of meals to showcase their versatility. Whether you’re enjoying a classic kebab, a flavorful meze platter, or a comforting rice dish, Turkish pickles add that extra touch of traditional flavor that makes every meal more satisfying.

Pickling is a beloved tradition in Turkish cuisine, bringing unique flavors and textures to the table. From pickled cabbage Turkish-style to Turkish pickled garlic, Mama Fatma’s offers a taste of authentic Turkish pickles prepared with helal ingredients. If you’re in Toronto, Ontario, Canada, we invite you to visit us and enjoy the delightful crunch and flavor of Turkish pickles as part of a full Turkish dining experience.

Discover the unique world of Turkish pickles at Mama Fatma, where tradition meets taste in every bite!