This is a sour and spicy turshi recipe. You will need a one gallon jar for this recipe Ingredients 2 Jalapenos 4 garlic cloves (the vegetables below can be substituted with other vegetables of your choice or in different proportions) 1 head cauliflower 1/2 head green cabbage 5 Carrots 30 green beans Liquid Mixture 5 Cups water 5 Cups white vinegar 4 to 5 tablespoons salt (depending on taste) 2 tablespoons curry (may use more or less depending on how spicy you want it and how spicy your curry is) 1/4 Teaspoon yellow powder (this is for color only - you can leave out or substitute with turmeric or annatto) Directions
Your turshi will be ready in one day if you boiled the liquids, or 2 to 3 days if you didn't boil. I like to put mine in the refrigerator after 2 days because it stays crisper. You can leave at room temperature for a week or two or refrigerate to keep it fresh longer than that.
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