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
Combine all vinegars with water and spices and bring to a boil.
Add vegetables and boil for 3 minutes.
Transfer vegetables to bowl to cool. Reserve brine.
Place vegetables in airtight jars, then cover with brine.
Pickles are ready to eat after 3 days in the refrigerator.