The Turkish Pickle Juice Drink Known As a Hangover Cure

A night of drinking in Turkey doesn’t always end with greasy pizza; instead, a cup of turşu suyu (TOOR-shoo SOO-yoo; meaning “pickle juice”) is often what seals the night, and for good reason. No, this isn’t the typical drinking brine-out-of-the-pickle-jar kind of experience. Turşu suyu is a drink you can order at a Turkish pickle vendor, any time of the day, whether it’s after the bars to combat a hangover, or early in the morning for a boost.

The presence of pickles in Turkish cuisine dates to the Ottoman era. Today, pickles remain a non-negotiable side for a wide range of Turkish dishes, from hearty stews to kebabs. The garlicky, sour punch is a deeply ingrained element in Turkish food culture, and a spread without pickles simply feels incomplete. It’s rare to walk into a Turkish household and not come across jars filled to the brim with pickled vegetables — at this very moment, in fact, my mom’s latest batch of cabbage, red carrots, and green peppers is fermenting in her Istanbul kitchen. 

It’s only natural that love for pickles is part of Turkish drinking culture as well. 

“In Turkey, turşu suyu, or pickle juice, is more than just a brine; it’s a beloved tradition,” says Melih Turgay Yilmaz (no relation), head chef of New York City’s Foursome. “You can find it everywhere, from old neighborhood pickle shops to street vendors. After a night of rakı or wine, people often reach for a glass. It’s believed to restore electrolytes and hydration, thanks to its salt and vinegar content.”

What is Turkish Turşu Suyu?

Walk into any pickle shop in Turkey, which likely opened its doors sometime in the early 1900s, and be amazed by the walls covered with endless jars of pickles — from pickled cabbage and tomatoes to cauliflower, okra, and more. Beyond the pickles, tucked somewhere near the register or an outdoor stand, there’ll be a section reserved for bright pink turşu suyu. 

Turşu suyu is a blend of sour and spicy pickle juices, mixed in with brine from pickled beets or red carrots — giving the juice its vibrant magenta hue. “Traditionally, the base is a simple mixture of water, vinegar, salt, garlic, and sometimes chickpeas to help natural fermentation,” says Yilmaz. He describes the beverage as sharp, salty, and tangy, noting that it refreshes the palate while balancing heavy meals.

Ask the pickle specialist for a glass of turşu suyu, and the expert will begin by adding small chunks of pickled vegetables into a cup, followed by a generous pour of the pinkish brine blend. Sip on the tangy drink and snack on the pickle bits simultaneously. “Locals often enjoy it cold, especially during the winter months or alongside rich, fatty dishes like kebabs or fried foods,” says Yilmaz. 

The beverage often has a spicy kick. Yilmaz says that the heat associated with turşu suyu mainly comes from fermented green chiles, which are added directly into the pickle jars. “The level of spiciness varies by region and by the family recipe,” he says. “Some like it mild and balanced, while others make it fiery enough to wake you up instantly.”

The history of Turşu Suyu as a hangover cure

Turks believe that pickle juice is one of the tastiest remedies for muscle cramps, blood sugar control, hydration, and hangover symptoms. Whether they run a street cart near the Galata Bridge or own a century-old pickle shop in Istanbul, any Turkish pickle seller will gladly praise pickle juice’s benefits and encourage you to gulp down the probiotic- and antioxidant-rich drink for şifa (meaning “remedy”). 

“[Turşu suyu] is a popular post-night-out drink,” says Yilmaz. “Many people stop by a pickle store on their way home for a quick glass to feel instantly revived.” Consequently, pickle stands in Istanbul are known for staying open till late, usually near popular bars and nightclubs. 

My mom also swears by pickle juice as the dream hangover cure. “Back in college, after nights out drinking with friends, (around midnight, we’d stop by a pickle shop for a cup of pickle juice to help with the next-day hangover, prevent nausea, and instantly sober us up,” she says.

Beyond easing hangovers, many Turks see turşu suyu as a drink that links them to their culture. “It’s a tonic for the immune system and a refreshing, energizing drink that connects them to a timeless culinary tradition,” says Yilmaz.

How to make and enjoy Turşu Suyu today

If you’re visiting Istanbul, try turşu suyu from one of the city’s legendary pickle shops like Meşhur Özcan Turşu, open since 1935, or the historic Asri Turşucu, founded in 1913. Many street vendors also serve fresh pickle juice in small cups, assembled right in front of you. Of course, it’s not as easy to find pickle juice vendors in New York, where I live, or most cities in America, but that doesn’t mean you can’t enjoy the briny beverage at home. 

To recreate Turkish turşu suyu at home, Yilmaz shared some tips. 

“The beauty of it is that anyone can make it at home, even in the United States,” he says. “The base is a simple mixture of water, vinegar, salt, garlic, and sometimes chickpeas to help natural fermentation.”

Yilmaz suggests combining cucumbers, cabbage, carrots, garlic, and beets in a vinegar-salt brine and letting them ferment for a few days. Adding pickled beets or red carrots is the key to capturing the drink’s signature pink color. For a spicy kick, toss green chiles, Aleppo pepper, or red chile flakes into the brine.

Once the pickles are ready and refrigerated, pour their juices into a glass, garnish with pickle chunks, and serve. “The result is that same vivid color and lively tang Turkish people love so much,” says Yilmaz.