Toorshi

Jalapenos not traditional!

Toorshi are pickled vegetables. Please note, the toorshi in the above picture was made by my husband, not me. He decided to add jalapenos, which are not part of any traditional recipe.

My family eats toorshi as part of mezza, or appetizers. Mezza, for us, usually includes pita bread, hummus, and tolma cheese as well.

The below recipe calls for 3-4 cloves of garlic per jar. In my opinion, the more garlic the better. More garlic just makes it more spicy and more flavorful so if you like garlic, feel free to use as much as you want!

 

4 sterilized 1 quart jars

2 quarts bottled water

1 quart white vinegar

1/3 cup kosher salt

12 celery stalks, sliced so they fit in the jars

baby carrots

1 pound cauliflower, separated into florets

1 medium head cabbage, cut into small wedges

12 to 16 garlic cloves, peeled

 

Combine water, vinegar and salt in large saucepan and bring to full boil; keep hot.

Divide vegetables and garlic among sterilized jars. Add boiling brine, filling to within 1/2 inch of top. Seal and store for at least 2 weeks before serving.

A note on food safety: If you’re confident the jars have been completely sterilized, you used freshly opened bottled water, you handled everything with sterilized tongs, etc. then you can store the jars in a cool dark place. However, if you’re like me and are paranoid that a little germ may have made its way in, please refrigerate the jars.

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