Nana Aziza’s Turshi Recipe
Pickling Juice
1 cup water
2 cups white vinegar
1 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup sugar
2 tbsp kosher salt
1 tbsp curry powder
1 tbsp turmeric
In a large pot, bring the water, vinegar, sugar, salt and spices to a boil over medium heat.
Vegetables for Pickling
1 lb cauliflower, cut into florets
1lb green beans, cut into 4 inch pieces
3 carrots, cut into long thin inch sticks
1 lb baby peppers, cut in half
10 cloves garlic, chopped
Place vegetables in clean jars. Pour cooled pickling juice over the
vegetables to fill the jars.
Store in the refrigerator.
Pickled vegetables will be ready to eat in 3 days.
