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.
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!
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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.
- 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.
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.
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
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.
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.
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:
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
Equipment
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.
Jane Lewis
Simple and so delicious! I didn't have citric acid so I used lemon and it turned out so good.
Ayla Clulee
I am so pleased to hear that, Jane!