Turshiya (Bulgarian Mixed Winter Pickles)
Cabbage, carrots, peppers and cauliflower packed into a jar with garlic and dill, fermented in brine until sharp and crunchy.
- Time30 min plus 1 to 2 weeks fermenting
- LevelEasy
- Costabout £0.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 31kcal
- 5.7gcarbs
- 3.5gof which sugars
- 0.3gfat
- 0.1gsaturates
- 1.9gprotein
- 2.4gfibre
- 5.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash a large 2 litre jar in hot soapy water and rinse. Stir the salt into the cooled water until dissolved, then add the vinegar.
- 2
Put a layer of dill, garlic, peppercorns and bay at the bottom of the jar. Add the vegetables in layers, pressing them in firmly and mixing the colours, with more dill between the layers. Stop 4 cm below the rim.
- 3
Pour in the brine until the vegetables are completely covered. Push a small plate or zip bag filled with brine on top so nothing floats above the liquid.
- 4
Cover loosely and keep at 18 to 22C, out of direct sun, for 7 to 14 days. After 2 or 3 days the brine goes cloudy and starts to bubble, which is normal. Open the jar briefly once a day and press the vegetables down.
- 5
Taste after a week. When it is pleasantly sour and still crunchy, close the lid and keep in the fridge. It keeps for 2 to 3 months in the fridge.
- 6
Safety notes: keep everything under the brine. Skim off a thin white film, but throw the whole jar away if you see fuzzy mould or smell anything rotten. Serve with grilled meat, in salads or alongside beans.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
