Turşu are pickles of all shapes sized and colors. Almost no vegetable is safe from being packed into a barrel or jar with brine and vinegar and being stored for a few months. The tradition started thousands of years ago when it was necessary to devise a way to store fresh vegetables for consumption in the winter months when food was more scarce. Today, fresh fruit and vegetables are available year-round in Turkey but the pickling continues. As you can see in the picture above, you can find just about anything in pickles form including peppers, onions, zucchini, eggplant, grape leaves, cucumber, carrots, beets, and garlic.
Another common treat is Turşu suyu (pickle juice) which is served diluted in a drinking glass with a few bits of the juice’s originator floating in it. It is delicious and refreshing on a hot sunny day.