The “royal” mixed pickle that Bulgarian families put up every autumn — cauliflower, carrots, peppers and celery briefly boiled in a sweet-sour brine with oil, then sealed in jars for the winter table.
Ingredients
Ingredients
- 1 kg cauliflower, broken into small florets
- 1 kg carrots, sliced into rounds
- 1.5 kg red and green peppers, cut into strips
- 300 g celery stalks, sliced
- 10 garlic cloves, peeled
- 5 bay leaves
- 1 tsp black peppercorns
- 2 l water
- 1 l wine vinegar
- 200 g sugar
- 200 ml sunflower oil
- 100 g salt
Nutrition (estimated)
high confidenceRecipe total: 4257 kcal · P 53.8g · C 532.7g · F 212g
Estimated from 12 of 12 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Wash the jars and lids and sterilise them in the oven at 120°C for 15 minutes or in boiling water.
- 2Break the cauliflower into walnut-sized florets, slice the carrots into 5 mm rounds, cut the peppers into strips and slice the celery. Mix the vegetables in a large bowl.
- 3In a large pot combine the water, vinegar, sugar, oil, salt, bay leaves and peppercorns and bring to the boil, stirring until the sugar and salt dissolve.
- 4Add the vegetables in batches, bring the brine back to the boil and cook each batch for only 3–4 minutes — they should change colour but stay crunchy, because overcooked vegetables turn soft in the jar. Lift them out with a slotted spoon.
- 5Pack the hot vegetables tightly into the hot jars, tucking 1–2 garlic cloves into each, and pour over boiling brine to cover by 1 cm, making sure each jar gets some of the oil.
- 6Close the lids tightly straight away, turn the jars upside down and wrap them in a blanket to cool slowly overnight.
- 7Store in a cool, dark place and wait at least 2 weeks before opening so the vegetables take on the brine.
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Questions and answers
How long does Tsarska Turshiya take to make?
About 75 minutes: 45 min prep and 30 min cooking.
What ingredients do you need for Tsarska Turshiya?
12 ingredients: cauliflower, carrots, red and green peppers, celery stalks, garlic cloves, bay leaves, black peppercorns, water, wine vinegar, sugar, sunflower oil, salt.
How many servings does this Tsarska Turshiya recipe make?
20 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Tsarska Turshiya?
About 213 kcal, with 2.7 g protein, 26.6 g carbohydrate and 10.6 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Tsarska Turshiya recipe suit?
It is vegan.
What cuisine is Tsarska Turshiya?
Tsarska Turshiya comes from Bulgarian cuisine.
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