Turshi 2/Sour and Spicy Pickled Vegetables

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

• Peel garlic cloves.
• Slit the bottom of the jalapenos
• Cut the other vegetables in bite size pieces
• Mix the garlic, jalapenos, and other vegetables in a bowl.
• Put the vegetables in your jar, stuffing as much as you can in
• Mix the ingredients for liquid mixture. You can boil the liquid ingredients if you want the turshi to be ready quicker. If you decide to boil, bring liquid mixture ingredients to a boil, mix and then immediately pour over the vegetables (make sure you have a glass jar if you boil the liquids). If you don't boil just pour the liquid mixture in your bowl.
• Close the jar tightly
• Shake your jar a couple times for the first couple days to distribute the spices

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.