TOORSHI



Ottoman Pickled Vegetables



INGREDIENTS:
 3-4 cauliflowers, broken into small flowerets
 2 bunches celery, cut in desired lengths
 3 lbs. carrots, cut in desired lengths 
 3 lbs. green pepper, cut in desired lengths
 small white onions (opt.) 
 green tomatoes (opt.)
 green or wax beans (opt.)
 4-5 hot peppers 
 garlic
 brown sugar 
 celery tops

Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half. Fill bottles with
assorted, washed, cut-up vegetables. Pour brine to about 1½' from top and tightly pack additional
vegetables in jars as they begin to settle.

Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place a teaspoon of
brown sugar on top of each jar and seal tightly. Set bottles in cool place. Tourshi will be ready in two
weeks.

 Brine:
 ½ gal. cider vinegar
 ½ pt. water, strained from ½ box cooked pickling spices 
 1 gal. water
 1½ cups cooking salt (non-iodized)

 Makes approximately 12 quarts


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