Pickled Vegetables, Middle Eastern: Turshi - pareve
Posted by : Ruth Heiges
This is from "The World of Jewish Cooking," by Gil Marks. He notes: " Use any
of the following vegetables. To add a pink color to light-colored vegetables
(such as cauliflower and turnips), add 1 fresh peeled and sliced beet."
I would suggest making up a melange of several different vegetables, as is
popular in the Balkans and Turkey; a combination such as small gherkins,
cauliflower, carrot slices, green tomatoes, celery, and sweet peppers. I would
prefer small hot peppers to flakes, if going the "heated" route. What's more, in
addition to pickling for later use, I would make some up in one large jar, for
immediate use; refrigerate when the mixture reaches the desired level of flavor.
Turshi: Middle Eastern Pickled Vegetables
Yield: 4 pints [2 liters]
Choice of Vegetables:
2 pounds [1 kilo] small cucumbers
2 pounds [1 kilo] halved or quartered green tomatoes
2 pounds [1 kilo] green peppers, seeded and sliced
2 pounds [1 kilo] carrots, sliced or cut into cubes
2 pounds [1 kilo] celery, cut into cubes
2 pounds [1 kilo] turnips, quartered
2 pounds [1 kilo] blanched whole okra
1 cauliflower, cut into florets
1 head green cabbage, cut into chunks
4 to 5 cloves garlic, halved
1 tablespoon pickling spices or sprinkle of hot red pepper flakes (optional)
4 cups [2 liters] water
1/2 cup [1/4 liter] distilled white or cider vinegar
3 tablespoons kosher[ing] salt
1. Fill sterilized widemouthed jars with the vegetable of choice and divide the
garlic and, if desired, pickling spices or red pepper between the jars.
2. Bring the water to a boil in a large nonreactive saucepan over medium heat.
(Do not use iron, copper, or brass.) Add the vinegar and salt and stir with a
wooden spoon until the salt dissolves.
3. Add the hot liquid to the jars. Let cool and discard the garlic. Close the
jars tightly. For crisp vegetables, refrigerate immediately and let sit at least
24 hours; for softer vegetables, leave in a cool, dark place for 2 days, then
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