Pickled Cucumbers Recipe - Tursu

Pickled cucumbers in a bowl next to a jar of pickles.

5 from 1 vote

Pickled Cucumbers Recipe - Tursu

These Turkish Pickled Cucumbers (Salatalık Turşusu) are briny, garlicky, and irresistibly crunchy, with a bright lemon tang from citric acid and fresh lemon slices in the jar.

Prep Time10

Pickling time8

Total Time8 10

Course: Side Dish, Snack

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Halal, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 16kcal

Author: Ayla Clulee

Ingredients

1 ½ lbs small cucumbers (650 grams)
1 ½ cups white wine vinegar or apple cider vinegar
2 cups water
7 cloves garlic
2 ½ tablespoon salt (coarse sea salt or rock salt)
1 tablespoon caster sugar
1 teaspoon citric acid (or sliced 1 lemon)

US Customary - Metric

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.
Make sure 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 to 10 days, with flavors intensifying over time.

Notes

If you can't find Persian or Kirby cucumbers, look for the smallest, firmest ones at the store and slice larger cucumbers into spears instead of pickling them whole.
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.
Trim the blossom end of each cucumber (the end opposite the stem) before pickling. It can carry an enzyme that softens pickles over time.
For extra crunch, soak the cucumbers in ice water for 20 to 30 minutes before pickling, then pat them dry.
Tuck a grape leaf, a bay leaf, or even an unused black tea bag into the jar. The tannins in these help the cucumbers stay firm and crunchy as they pickle.
Many home cooks in Turkey tuck a handful of raw chickpeas into the jar. They're said to speed up the pickling process and add extra crunch.

Nutrition