Turshi / Pickled Vegetables
- š„¦ 1/2 head of cauliflower
- šæ 1/2 head of cabbage
- š„ 1 large turnip
- š„ 1 cup of carrots
- šæ 3 stalks of celery
- š§ 2 cloves of garlic
- š¶ļø 1 cup of pickled hot peppers (optional)
- š§ 2 cups water
- š¶ 1 cup of white vinegar
- š 1 cup of apple cider vinegar
- š¶ļø 1 tablespoon curry powder
- šæ 1 teaspoon of turmeric
- š§ 1 tablespoon of salt
The Spicy Pickled Vegetable Medley is an excellent choice for those looking to add a tangy and spicy kick to their dishes. This medley combines the crunch and flavor of cauliflower, cabbage, turnip, carrots, and celery, all marinated in a robust, flavorful brine made with white and apple cider vinegar, curry powder, and turmeric. The option to include pickled hot peppers adds an extra layer of heat. This quick and easy-to-make pickled dish can be a perfect complement to sandwiches, salads, or enjoyed on its own as a snack.
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
š„¦ 1/2 head of cauliflower
šæ 1/2 head of cabbage
š„ 1 large turnip
š„ 1 cup of carrots
šæ 3 stalks of celery
š§ 2 cloves of garlic
š¶ļø 1 cup of pickled hot peppers (optional)
š§ 2 cups water
š¶ 1 cup of white vinegar
š 1 cup of apple cider vinegar
š¶ļø 1 tablespoon curry powder
šæ 1 teaspoon of turmeric
š§ 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:
- If you prefer a milder pickle, omit the pickled hot peppers.
- Ensure all vegetables are submerged in the brine to maximize flavor.
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