Torshi (Assyrian Pickled Vegetables)
In this delicious torshi recipe, I'll show you how to make Middle Eastern pickled vegetables, sometimes called turshi or tursheyeh.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hildaskitchenblog.com.
Cooking tools:
- Canning pot
- Mason jar
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Slotted spoon
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 5 cups apple cider vinegar
- 4 cups water
- 2 Tbsp curry powder ((mild or spicy))
- 2 tbs sea salt
- 2 tsp sugar
- 3 Serrano peppers ((sliced in half, optional))
- ½ cup parsley sprigs
- 1 head of garlic ((separated and slivered))
- 1 small cauliflower
- 3 large carrots
- 3 stalks celery
- 1 24 ounce jar of dill pickles
- pickled Jerusalem artichokes, green olives, pepperoncinis ((optional))
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