AuthorksalmanTorshi, or turshi, are simple vegetable pickles that add a punch of flavor to Middle Eastern meals.
In a pot, bring to a boil the water, vinegar, and salt over medium-high heat. Remove from heat and set aside to cool.
Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.
Peel the carrots and cut into coins. A serrated knife can be used to give them a ridged form.
Chop the celery. Slice the red bell pepper and cut the cauliflower into bite-sized florets.
In a jar, press all the vegetables in layers. Add the water and vinegar brine. Cover securely and set aside for one week.
Keep in the refrigerator after opening the jar.
Ingredients
Directions
In a pot, bring to a boil the water, vinegar, and salt over medium-high heat. Remove from heat and set aside to cool.
Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.
Peel the carrots and cut into coins. A serrated knife can be used to give them a ridged form.
Chop the celery. Slice the red bell pepper and cut the cauliflower into bite-sized florets.
In a jar, press all the vegetables in layers. Add the water and vinegar brine. Cover securely and set aside for one week.
Keep in the refrigerator after opening the jar.