Turshi – Tunisian Quick Pickled Vegetables
Ingredients
Ingredients (vegetables):
- Bell peppers Green, yellow, red, orange (one of each)
- 1 medium kohlrabi
- 1 large carrot
- 1 Anaheim long hot green pepper (or any other hot pepper)
- 4-5 large garlic cloves
- few stems dill
Ingredients for pickle solution
- 1.5 cups white distilled vinegar
- 4 cups warm pre-boiled water
- 1 large jar (64 ounces)
Instructions
- Prepare and sterilize the jar.
- Peel garlic cloves; create a slit to the length of the hot pepper and thinly slice all vegetables.
- Wash all vegetables slices, garlic cloves and dill in cold water.
- Drain well.
- Prepare pickling liquid by combining vinegar, warm pre-boiled water, in 1:3 ratio and then add salt and sugar.
- Stuff the jar with all ingredients and add pickling liquid.
- Seal jar and cool at room temperature overnight or for 8-12 hours.
- Transfer to refrigerator.
Notes
A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for afooda.com.