Turşu is the common name for a variety of Turkish pickled vegetables of all shapes, sizes, and colors, including eggplant, zucchini, onions, carrots, cucumber, beets, garlic, and grape leaves. The vegetables are placed in a jar with vinegar and brine, then stored for a few months.

The tradition of pickling dates back thousands of years, when fresh vegetables were preserved over the year for consumption in the winter months. Turşu is often served as an appetizer, while turşu suyu–the flavorful pickle juice–is often served as a refreshment on hot summer days.