Turşu [0000971]

Ingredients:

2 cups mixed vegetables (such as cucumbers, carrots, and bell peppers)
4 cloves garlic, peeled
1-2 hot green peppers (optional, for heat)
2-3 sprigs fresh dill
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 tablespoon salt
2 cups water

Instructions:

Wash and prepare the mixed vegetables. You can peel and cut the carrots into sticks, slice the cucumbers, and cut the bell peppers into strips or rings. If you want a bit of heat, leave the hot green peppers whole.

In a clean, sterilized glass jar with a tight-fitting lid, layer the prepared vegetables, garlic cloves, hot green peppers (if using), fresh dill sprigs, black peppercorns, coriander seeds, and mustard seeds.

In a separate pot, bring 2 cups of water to a boil. Stir in the salt until it's completely dissolved, creating a brine.

Allow the brine to cool to room temperature.

Once the brine is cooled, pour it over the vegetables in the glass jar, making sure all the vegetables are fully submerged. Leave a little space at the top of the jar.

Seal the jar tightly with the lid.

Store the jar in a cool, dark place for at least 3 days to allow the flavors to develop. You can taste the turşu after this time and adjust the brine's saltiness to your liking if necessary.

Once the turşu has reached your desired level of flavor, transfer it to the refrigerator to slow down the fermentation process. It can be kept in the refrigerator for several weeks.

Serve your gluten-free Turkish turşu as a delightful appetizer or side dish.

Enjoy the tangy, crunchy goodness of homemade Turkish turşu!