Turshi is a staple in Chaldean households. Many always have it on the counter ready for eating with rice and stew or in sandwiches. As with all dishes, there are different versions depending on the cook. This turshi has a slight sweetness to it due to the addition of the apple juice. If you like yours spicy, you can add more jalapenos, other hot peppers, or more curry.
4 - 5 pounds various vegetables cut up (typical ones used are cabbage, cauliflower, cucumbers, carrots, peppers, and turnips)
2 Jalepenos with slits cut into them
2 whole garlic cloves peeled
3 Cups of water
3 Cups of Apple Juice
3 Cups of Apple Cider Vinegar
4 Tablespoons Salt
2 to 3 Tablespoons Curry(depending on your taste or the spiciness of your curry)
1/2 Teaspoon Egg Yellow Powder/Yellow coloring
Cut up all of the vegetables except jalapeno peppers and garlic
Mix in a large bowl
Stuff in a one gallon jar
Put the water, apple juice, and apple cider vinegar in a bowl. Add the Salt, Curry, and yellow powder and stir well.
Pour the liquid mixture over the vegetables in the jar. If you want your turshi ready quicker you can boil the liquid but make sure to use a glass jar if you do.
If your liquid is not enough the cover the vegetables, make more using the proportions listed above.
Close the jar tightly.
Leave the jar at room temperature. It should be ready in about 3 - 5 days. You can leave it out at room temperature for a couple of weeks or move to the fridge so it will stay fresh longer.