Turshia is a classic winter dish of pickled vegetables, originally developed as a way of preserving produce for use during the colder months. It is made using assorted vegetables, which typically include different combinations of peppers, cauliflower, carrots, cabbage, green tomatoes, cucumbers or cabbage

Bulgarian Pickled Vegetables Turshia, also known as Tsarska Turshia is prepared using a variety of pickled vegetables and is favorite appetizer during winter. Usually it is made in late fall using the last available vegetables and it is a great appetizer that goes well with meat dishes or with rakia. It is also sold in supermarkets, and is served in restaurants. The vegetables are put in glass jars and pressed down, then the jars are filled with the cooled pickle marinade.

Usually it is made in late fall using the last available vegetables and it is a great appetizer that goes well with meat dishes or with rakia

In Medieval times, vegetables were very hard to come by during winters which is why Bulgarians like many other Slavic people started to pickle their vegetables and store them in jars for the winter. Turshia is prepared by pickling vegetables into a jar of vinegar, sugar, brine, black pepper, and a mix of herbs and spices. The most commonly pickled vegetables include cucumbers, carrots, cabbage, cauliflower, peppers, and green tomatoes.

Most people consume turshia alongside a glass of rakia or mastika.