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    Cooking Gorgeous » Recipes » Sauces, Spreads, and Condiments

    Pickled Cucumber - Salatalık Turşusu

    Published: Feb 14, 2025 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Pickled Cucumber, or Salatalık Turşusu, is a must-have in Turkish homes. Crunchy, tangy, and packed with flavor, they’re perfect alongside meals, stuffed into sandwiches, or eaten straight from the jar.

    pickled cucumbers served in a bowl

    The best part? They’re super easy to make at home with just a handful of ingredients—and they’re completely vegan and gluten-free!

    Jump to:
    • Ingredients for Turkish Pickles
    • How to Make Pickled Cucumber - Salatalık Turşusu
    • Recipe Tips From the Chef
    • How to Enjoy Salatalık Turşusu
    • Storing and Shelf Life
    • Recipe FAQs
    • Related Recipes
    • Pickled Cucumber - Salatalık Turşusu

    In Turkey, turşu (pickles) are served with everything from grilled meats to hearty stews. The brining process not only preserves the vegetables but also gives them that signature tartness and satisfying crunch. My mom has been making homemade pickles for as long as I can remember. She doesn’t stop at cucumbers—she pickles cabbage, peppers, green tomatoes, and even eggplants using the same brine recipe. It works every time, and now I’m passing it on to you.

    Ingredients for Turkish Pickles

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled picture of ingredients for pickled cucumber - salatalik tursusu
    • Vinegar – I use apple cider or white wine vinegar, but any white vinegar you have at home will work. Just keep in mind that different types may affect the flavor and tartness of your Turkish pickles.
    • Cucumber - For the best results, small, firm cucumbers with thin skin work best. These absorb the brine well while maintaining their crisp texture. Persian or Kirby cucumbers are popular choices. Avoid overly large or waxed cucumbers, as they tend to become soft during pickling.
    • Salt - Pickling salt, rock salt, or coarse sea salt.
    • Citric acid - I use it to add a nice tang to my pickled vegetables but you can use lemon juice instead.

    How to Make Pickled Cucumber - Salatalık Turşusu

    Making Pickled Cucumber - Salatalık Turşusu is quick, very easy, and straightforward. However, to achieve the best results you need to follow a few simple steps:

    Wash the cucumbers thoroughly and trim the ends. You can poke small holes in each cucumber to help the brine penetrate faster. Arrange the cucumbers tightly inside a sterilized jar and place garlic cloves and lemon slices around the cucumbers.

    In a pot, heat water, vinegar, sugar, citric acid, and salt until the salt dissolves. Allow it to cool to room temperature before pouring over the cucumbers.

    pickling brine for cucumbers

    Ensure the cucumbers are fully submerged in the brine. Seal the jar tightly and store it in a cool, dark place. The pickles will be ready in about 7–10 days, with flavors intensifying over time.

    cucumbers are pickled for 10 days in a brine

    Recipe Tips From the Chef

    • Use small, firm cucumbers with thin skin for crunchy pickled cucumbers. Overly large or waxed cucumbers tend to become soft during pickling.
    • Use non-iodized salt – Regular table salt can cloud the brine and affect the taste.
    • Adjust the amount of salt and sugar according to your taste preferences. The salt adds flavor and helps with preservation, while the sugar balances the acidity of the vinegar and lemon juice.
    • Feel free to add additional flavorings such as bay leaves, fresh dill, or mustard seeds.
    • Keep cucumbers fully submerged – Weigh them down with a small plate or fermentation weight if needed.
    • Adjust the vinegar – More vinegar results in a sharper taste while less creates a milder pickle.

    How to Enjoy Salatalık Turşusu

    Turkish Pickles are great on their own but also work well as:

    A complement to hearty stews and bean dishes such as Tas Kebabi - Turkish Beef Stew, Etli Taze Fasulye Yemegi - Green Bean Stew with Meat, Hashweh - Lebanese Ground Beef and Rice, and Kuru Fasulye.

    A crunchy side for kebabs and grilled meats such as Urfa Kebab - Turkish Ground Lamb Kebab, Lamb Shish Kebab, and Turkish Doner Kebab Recipe.

    A topping for sandwiches and burgers, or a tangy addition to Kumpir Turkish Baked Potato.

    Storing and Shelf Life

    Once opened, keep the jar refrigerated. Properly stored, homemade Turkish pickles last several months. If the brine turns cloudy or the smell seems off, discard them.

    Recipe FAQs

    Can I reuse the brine for another batch?

    It’s not recommended. The brine loses its acidity and salt balance after the first batch, which can affect the safety and flavor of the next batch.

    Can I reduce the amount of vinegar or salt in the recipe?

    Reducing vinegar or salt can affect preservation and safety. Adjusting the sugar for taste is fine, but vinegar and salt should stay close to the recommended amounts.

    What’s the difference between vinegar and fermented pickles?

    Vinegar pickles are made with vinegar-based brine, while fermented pickles use a saltwater brine that naturally ferments over time.

    Related Recipes

    For more delicious condiment recipes why not try:

    • Turkish Pickled Red Cabbage
    • Shawarma White Sauce - Lebanese Tarator
    • tartar sauce made with capers and dill
      Tartar Sauce With Capers
    • wild garlic pesto in a spoon
      Ramp Pesto (Wild Garlic Pesto)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this deliciously tangy and crunchy Pickled Cucumber - Salatalık Turşusu as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    Pickled Cucumber - Salatalık Turşusu

    Ayla Clulee
    Pickled cucumber, known as Salatalık Turşusu in Turkish, has a crisp texture and a tangy flavor. It pairs well with meals, adds a great touch to sandwiches, or makes a refreshing snack straight from the jar.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Pickling time 8 days d
    Total Time 8 days d 10 minutes mins
    Course Side Dish, Snack
    Cuisine Mediterranean, Turkish
    Servings 16 servings
    Calories 16 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups

    Ingredients
     
     

    • 650 g small cucumbers
    • 1½ cups white wine vinegar or apple cider vinegar
    • 2 cups water
    • 7 cloves garlic
    • 2½ tablespoon salt (coarse sea salt or rock salt)
    • 1 tablespoon caster sugar
    • 1 teaspoon citric acid (or sliced 1 lemon)

    Instructions
     

    • Wash the cucumbers thoroughly and trim the ends. You can poke small holes in each cucumber to help the brine penetrate faster.
    • Arrange the cucumbers tightly inside of a sterilized jar and place garlic cloves and lemon slices around the cucumbers.
    • In a pot, heat water, vinegar, sugar, citric acid, and salt until the salt dissolves. Allow it to cool to room temperature before pouring over the cucumbers.
    • Ensure the cucumbers are fully submerged in the brine. Seal the jar tightly and store it in a cool, dark place. The pickles will be ready in about 7–10 days, with flavors intensifying over time.

    Notes

    • Use small, firm cucumbers with thin skin for crunchy pickled cucumbers. Overly large or waxed cucumbers tend to become soft during pickling.
    • Use non-iodized salt – Regular table salt can cloud the brine and affect the taste.
    • Adjust the amount of salt and sugar according to your taste preferences. The salt adds flavor and helps with preservation, while the sugar balances the acidity of the vinegar and lemon juice.
    • Feel free to add additional flavorings such as bay leaves, fresh dill, or mustard seeds.
    • Keep cucumbers fully submerged – Weigh them down with a small plate or fermentation weight if needed.
    • Adjust the vinegar – More vinegar results in a sharper taste while less creates a milder pickle.

    Nutrition

    Calories: 16kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.002gSodium: 1094mgPotassium: 74mgFiber: 0.2gSugar: 1gVitamin A: 43IUVitamin C: 2mgCalcium: 12mgIron: 0.2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
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    Reader Interactions

    Comments

    1. Jane Lewis

      April 06, 2025 at 2:09 pm

      5 stars
      Simple and so delicious! I didn't have citric acid so I used lemon and it turned out so good.

      Reply
      • Ayla Clulee

        April 06, 2025 at 2:10 pm

        I am so pleased to hear that, Jane!

        Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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