Muj's Tursu (Turkish pickled vegetable) I Save, Preserve & Serve

Looking to turn some excess fresh food in your kitchen into delicious preserved food for the future? Follow the Save, Preserve, and Serve (SPS) program to get inspiration and ideas!
Welcome to our next food preservation tutorial with our community SPS leader, Mujtaba! He’s here to share his friend's special Tursu recipe which pairs off wonderfully in the winter with soups and meats alike!
Muj has come back to Toronto in early March this year, preparing to open up his yoga studio and finally settling with the local community Toronto. Muj has travelled to so many places in world; allowing him to speak 5 different languages from all his overseas adventures! Muj recalls a particular memory of his Turkish friend feeding him this dish while he was staying with her in her home. He loved it so much that he took the recipe with him and is now sharing it with us through Access Alliance's latest project, "Save, Preserve & Serve."
A big THANK YOU to the City of Toronto for sponsoring this community lead initiative!
Muj's Tursu Recipe:
Ingredients:
1 cup of vinegar
2L of water
1 cup of pickling salt
1 Cauliflower
1 Carrot
Celery
I teaspoon Black Pepper
3-6 cloves of garlic
1. Cut the celery, carrots, and cauliflower into about 1-inch sized pieces. Set aside.
2. Peel the garlic and cut cloves into half. Place them into the 1L sanitized jar.
3. Take your 1L sanitized jar and put down a layer of cauliflower. After, place a layer of carrots, then celery and repeat until the jar is full.
4. Add your salt and pepper into the jar; match to your own taste.
5. Add the water into the jar until it fills up the entire bottle.
6. Using a spoon to cover the top and prevent the vegetables from falling, remove the water/brine from the jar into a separate cup or bowl.
7. Remove around half of the water/brine from your cup or bowl, and add vinegar. Taste the brine and add more salt or pepper if desired.
8. Mix the brine until all the salt and pepper is dissolved.
9. Pour brine back into the jar bottle of vegetables.
10. Cover and store for at least 2 weeks before serving!
Other helpful links for food preservation:
Proper Sterilization and Water Bath Tutorial for Jars: www.bit.ly/3mW28I6
Understanding Safe Food Handling Practices: www.bit.ly/3mWi9xD
Various Preservation Methods: www.youtube.co...)
Want to check out more behind the scenes stuff behind this project? Want to learn how to get involved? Check us out at:
Access Alliance Website: www.accessallia...
Instagram: / accessallian. .
Twitter: / accessalliance
Facebook: / accessalliance

[@AbuOmar]

Good recipe. If you like your pickles hot, add a few thin slices of jalepeno . Personally i don't use pepper powder, but whole pepper corn, a batch this size one or two will do. Other options are some mint leaves or dried mint, and/or lemon zest.

[@feitang4746]

This guy is such a warm character and I love to watch him explain the simple recipe. By the way, do people call cauliflower "cabbage" in Turkish?