When we went to Vegas, I had cauliflower, carrots, half cabbage and two fresh and fresh celery stalks left in the refrigerator. We drove for almost a week and I was afraid that everything would go bad. I do not like to throw away food, especially since the vegetables here are so expensive. Then I remembered that my aunt was making pickles, or those of you who knew the original name “Turshi.” This is a great addition to any meal.
Cut the vegetables and place in jars. add a teaspoon of black pepper and a teaspoon of turmeric to each jar. Peel garlic cloves and place about 8 cloves to each jar. Add to a large bowl three cups of warm water and two glasses of vinegar and fill the jar until the liquid covers all the vegetables. The amount of vinegar and water to use depends on the size of the jar. In other words, if this quantity is not enough to cover all the vegetables, prepare more of the liquid. I used 4 ½ cups of hot water and three cups of vinegar. Add a teaspoon of salt to each liquid glass, and in my case 7 ½ teaspoon of salt. The salt in the United States is not salty, so you can add another teaspoon of salt for dessert. Close the jar and shake it lightly the salt and spices to blend well with the liquid. Wait a week and then you can open the jar: and we have homemade pickles 🙂 Like it? have a different recipe for pickled vegetables? Tell me all about it in the comment! I have to say that there is no significance to the quantity of vegetables. You can put more / less of anything, you can also use other vegetables like red bell pepper or kohlrabi (turnip cabbage).Turshi / Pickled Vegetables
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1 Comment
Erica
June 20, 2023 at 7:03 pmVery good recipe!! Use this on my shwarma sandwiches!