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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