Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, March 02, 2011

Pickled Cabbage

(Lahana Tursusu)

Pickled Cabbage
1 kg white cabbage, chopped
1 medium sized carrot, sliced

For the pickling liquid:
8 cup (2Lt) water
3/4 cup vinegar
1 tbsp salt
1 tsp red pepper
5 garlic cloves, coarsely mashed with salt

Cook the cabbage for about 3-4 minutes, drain.

Layer the cabbages into the large clean glass jar (or jars). Put a few slices of carrot between the layers.

Bring to boil water, vinegar, salt, red pepper and garlic for about 3-4 minutes into the large pot. Turn the heat off. Put it aside to become tepid. Cover the cabbages with this water. You can pour out the remaining water.

Place heavy object over it. Tightly cover the jar. Keep it cool and humid place for about 8 to 10 days.

Need To Know About Making Pickles :

Make sure the vegetables are small sized. Early vegetables (precocious) are not suitable for pickles.

You should use good quality vinegar. If you think vinegar is not sharp enough to make good pickles, then, boil the vinegar into the aluminum pot for 3-4 minutes,

The yeast of pickles prepared in copper or tinned container causes acid poisoning. For that reason, pickle juice should be prepared in the Teflon, steel or aluminum pots.



At 3:17 PM, Anonymous Nadine said...

can we apply this recipe to pickled turnip too?

At 3:28 PM, Blogger Binnur said...

Hi Nadine,
Sure, you can. If you like you may add few garlic cloves, some mustard or dill seed in it:)

At 7:52 PM, Anonymous Anonymous said...

I made this tonight, so good! I will be trying more of your recipes!

At 1:10 PM, Anonymous Helen Erturk said...

Binnur, is the vinegar malt or white vinegar please. sagol

At 4:01 PM, Blogger Binnur said...

Hi Helen,
It is not vinegar malt. I mostly use vinegar of grape:)

At 6:40 AM, Anonymous Anonymous said...

Hi Binnur,
Thank you for your great recipes. Please can you tell me if it is possible to omit the garlic & if so what difference will this make or is it a necessity to use the garlic. Thank you

At 8:06 AM, Blogger Binnur said...

It is not necessary, just omit the garlic:)

At 10:39 AM, Blogger Unknown said...

Hi Binnur,just need 2 ask can i use cucumbers?

At 3:04 PM, Blogger Binnur said...

Hi Gee,
Sure, you can:)

At 12:51 PM, Blogger Elena said...

Hi Binnur, my second favorite turkish chef (firs one my mother-in-law) :) I would like to ask you, how long I can keep this tursu in fridge after opening once? Thanks alot for answer!

At 8:53 PM, Blogger Binnur said...

That's so nice Elena, thanks a lot:) You can easily keep it in the fridge for at least 3-4 months. I usually pour a little bit of liquid oil over the top when I open the jar first time. Take care.

At 9:17 AM, Blogger Elena said...

Thanks a lot Binur, i alredy made it. I wonder about results :)

At 8:16 AM, Blogger krotka said...

My mother in law is a tursu godess, she makes it hot, adding some hot peppers in it. I don't want to ask her how to do it, but I want to get a similar taste, is it enough to put several small chilli peppers (how much for this recipe?) or It has to be done differently? I saw her keeping these small long green hot peppers in bottles in some kind of water (maybe it's a tursu marinate?) and then she adds this mixture when she makes tursu...
Do you know what is the best way to make karisik tursu hot? :)

At 9:53 AM, Blogger Binnur said...

Hi Krotka,
You can add one or two hot peppers in it to start with. Then, adjust the next one as you like:) Because it depends on how hot you like your tursu. Every woman has her own way to cook so I don't know how your mother-in-law cooks:)


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