Tourshiyeh (Pickled Vegetables)
1/2 Cup Salt
3 1/2 Cups White or Cider Vinegar
Clove of Carlic in each Quart Jar
1/2 Cup Sugar
Pickling spices (optional)
Suggested vegetables: carrots, celery, banana peppers, cauliflower, cucumber, and Jerusalem artichokes
1. Wash vegetables and place in jars. Vegetables can be sliced.
2. Boil water and add vinegar, salt and sugar. Mix thoroughly.
3. When brine is cooled, pour over vegetables in jars.
4. Add your garlic, dill and pickling spices to each jar.
Note: Jars must be washed and sterilized before pickling process begins.