Turshu in gagauzsky
Very tasty pickles Gagauz cuisine. A recipe shared with me a colleague of her husband, the Gagauz from Moldova. Tried this recipe a second time, later will do for the winter in greater volume.


  • Tomato

    4 kg

  • Pepper

    1.2 kg

  • Cabbage

    1 plug

  • Carrots

    1 piece

  • Onion

    2 piece

  • Water

    5 l

  • Salt

    150 g

  • Sugar

    1 Tbsp

  • Black pepper

    100 g

  • Horseradish

  • The Apium graveolens Dulce

    1 coup

  • Dill

    1 coup

  • Garlic

    1 piece


Make the brine: In water, put the peppercorns and salt, sugar, bring to a boil. Add the leaves of horseradish, celery and dill, turn off. Allow to cool to room temperature.
Make the cabbage stuffing: Cut cabbage, onions cut small cubes, carrots grate on medium grater. Potseluem vegetables, stir and mash with your hands until the juice.
Prepare the peppers for stuffing.
Stuff peppers with cabbage stuffing.
My tomatoes.
On the bottom of the tank put some herbs from the brine, put mixed tomatoes and peppers, add the chopped horseradish root, garlic cloves.
Between layers put the peppers and herbs from the brine.
Pour the cooled brine, cover with gauze, put a wooden circle or enameled lid of the pot and oppression.
Leave at room temperature to start the fermentation process, the turbidity of the brine, about 5 day, then remove to a cool place. Periodically look at if formed a white film, the goods, the gauze and wash the lid with water and put them back.
The vegetables will be ready in a month. My photo is not yet fully ready pickles, within 2 weeks I will add a photo. Turshu stored in a cool place before winter, the longer it stands, the yadrena taste.
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