Turshi / Pickled Vegetables

Looking for a tangy, spicy way to enjoy your veggies? This Spicy Pickled Vegetable Medley offers a burst of flavors and textures that can elevate any meal. It's a delightful mix of cauliflower, cabbage, turnip, carrots, and more, all marinated in a flavorful brine. Simple to prepare, this pickled delight will become a staple in your refrigerator.

Ingredients

🥦 1/2 head of cauliflower
🌿 1/2 head of cabbage
🥔 1 large turnip
🥕 1 cup of carrots
🌿 3 stalks of celery
🧄 2 cloves of garlic
🌶️ 1 cup of pickled hot peppers (optional)
💧 2 cups water
🍶 1 cup of white vinegar
🍏 1 cup of apple cider vinegar
🌶️ 1 tablespoon curry powder
🌿 1 teaspoon of turmeric
🧂 1 tablespoon of salt

Instructions

1- Prep the Vegetables:

Chop the cauliflower, cabbage, turnip, celery, and carrots into bite-sized pieces.
Mince the cloves of garlic.

2- Salt the Vegetables:

Place all the chopped vegetables and garlic in a large bowl.
Add 1 tablespoon of salt and mix well.
Let the mixture rest for about 10 to 15 minutes.

3- Prepare the Pickling Brine:

Place a pot on the stove over medium heat.
Add 2 cups of water, 1 cup of white vinegar, and 1 cup of apple cider vinegar to the pot.
Stir in the curry powder and turmeric.
Bring the mixture to a boil and let it simmer for about 5 minutes.

4- Combine and Jar:

Pour the hot brine over the salted vegetables.
If desired, add 1 cup of pickled hot peppers for extra heat and mix well.
Transfer the mixture into a container with a tight-fitting lid or a glass jar.

5- Refrigerate and Serve:

Seal the container and place it in the refrigerator.
Allow the pickled vegetables to marinate for at least a day before serving.
Consume within 3 months for the best flavor and texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories per Serving: Approximately 35
Nutrition per Serving: Protein: 1g | Fats: 0g | Carbohydrates: 8g
Equipment: Large bowl, chopping board, knife, pot, spoon, plastic container, or glass jar with lid

Cooking Tips: