This is a sour and spicy turshi recipe.
You will need a one gallon jar for this recipe
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
30 green beans
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)
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.