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
4 Cups of water
4 Cups of Apple Juice
4 Cups of Apple Cider Vinegar
4 Tablespoons Salt
4 Tablespoons 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
Boil the water, apple juice, and apple cider vinegar. Add the Salt, Curry, and yellow powder. Stir.
If you are using a plastic jar, wait for the liquid to cool. Once it has cooled pour over the vegetables in the jar.
If you are using a glass jar, you can pour the hot liquid on the vegetables. Doing it this way will make your turshi ready quicker.
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.