Shared by Tsivia Tobi
Shared by Tsivia Tobi
Turshi (Pickled Vegetables)
Yield: 6 cups
Turshi (Pickled Vegetables)
Yield: 6 cupsThis recipe was shared by Tsivia Tobi. Read more about her family in "Keeping a Couscous Tradition Alive — Even When There’s No Couscous in Sight" and try her recipes for merget kaski (vegetable soup with bulgur), kofta (meat patties), and mashed pumpkin.
Ingredients
- ¾ cup cauliflower florets, cut into bite sized pieces
- 3 carrots, peeled and cut into sticks
- 2 celery stalks, cut into sticks
- 1 Turnip, peeled and cut into half moons
- 1 medium red pepper, cut into strips
- 1 clove of garlic crushed
- 1 lemon, sliced
- 1 ½ teaspoons of salt
- 3 large lemons, juiced
- 3 - 2 cup mason jars with lids
Preparation
Step 1
Place cauliflower, carrots, celery, turnip, red pepper, garlic, and sliced lemon in a large nonreactive bowl.
Step 2
Sprinkle salt over the top and add lemon juice. Mix well, to combine.
Step 3
Fill each mason jar with the vegetable mix and pour ⅓ of the remaining liquid in the bowl into each of the jars (should fill ¼ of each of the jars). Fill each jar with water to cover the vegetables and place lid on tightly.
Step 4
Let rest on the counter at room temperature for four hours, then move to fridge.
Step 5
Serve with Merget Kaski & Kofta. Will last up to 10 days.
