Nana Aziza’s TURSHI

2 cups white vinegar
1 cup apple cider vinegar
1/4 red wine vinegar
1 1/2 cups water
1/4 cup kosher salt
2 tablespoons curry powder
2 tablespoons turmeric
1 tablespoon sugar
1 pound cauliflower, cut into florets
1 pound green beans, trimmed
2 carrots, sliced into thin strips
1 red pepper, sliced into thin strips
6 cloves garlic, chopped

  1. Combine all vinegars with water and spices and bring to a boil.

  2. Add vegetables and boil for 3 minutes.

  3. Transfer vegetables to bowl to cool. Reserve brine.

  4. Place vegetables in airtight jars, then cover with brine.

  5. Pickles are ready to eat after 3 days in the refrigerator.

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