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Turshi / Pickled Vegetables

Rating

Calories: 280 Calories

Macros: Proteins: 1g, Fats: 0g, Carbohydrates: 8g

Cooking time: 30 minutes

Recipe ingredients:

instacart: spicy-pickled-vegetable-medley

Categories: Pickled Foods, Vegetable Recipes, Vegan Dishes, Spicy Foods, Appetizers, Condiments, Side Dishes, DIY Recipes, Healthy Snacks, Quick and Easy Recipes

About

The Spicy Pickled Vegetable Medley is an excellent choice for those looking to add a tangy and spicy kick to their dishes. This medley combines the crunch and flavor of cauliflower, cabbage, turnip, carrots, and celery, all marinated in a robust, flavorful brine made with white and apple cider vinegar, curry powder, and turmeric. The option to include pickled hot peppers adds an extra layer of heat. This quick and easy-to-make pickled dish can be a perfect complement to sandwiches, salads, or enjoyed on its own as a snack.

Top Recipe

Turshi / Pickled Vegetables

emaninthekitchen17.2421 hours ago3 min read

Looking for a tangy, spicy way to enjoy your veggies? This Spicy Pickled Vegetable Medley offers a burst of flavors and textures that can elevate any meal. It's a delightful mix of cauliflower, cabbage, turnip, carrots, and more, all marinated in a flavorful brine. Simple to prepare, this pickled delight will become a staple in your refrigerator.

Ingredients

🥦 1/2 head of cauliflower
🌿 1/2 head of cabbage
🥔 1 large turnip
🥕 1 cup of carrots
🌿 3 stalks of celery
🧄 2 cloves of garlic
🌶️ 1 cup of pickled hot peppers (optional)
💧 2 cups water
🍶 1 cup of white vinegar
🍏 1 cup of apple cider vinegar
🌶️ 1 tablespoon curry powder
🌿 1 teaspoon of turmeric
🧂 1 tablespoon of salt

Instructions

1- Prep the Vegetables:

Chop the cauliflower, cabbage, turnip, celery, and carrots into bite-sized pieces.
Mince the cloves of garlic.

2- Salt the Vegetables:

Place all the chopped vegetables and garlic in a large bowl.
Add 1 tablespoon of salt and mix well.
Let the mixture rest for about 10 to 15 minutes.

3- Prepare the Pickling Brine:

Place a pot on the stove over medium heat.
Add 2 cups of water, 1 cup of white vinegar, and 1 cup of apple cider vinegar to the pot.
Stir in the curry powder and turmeric.
Bring the mixture to a boil and let it simmer for about 5 minutes.

4- Combine and Jar:

Pour the hot brine over the salted vegetables.
If desired, add 1 cup of pickled hot peppers for extra heat and mix well.
Transfer the mixture into a container with a tight-fitting lid or a glass jar.

5- Refrigerate and Serve:

Seal the container and place it in the refrigerator.
Allow the pickled vegetables to marinate for at least a day before serving.
Consume within 3 months for the best flavor and texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories per Serving: Approximately 35
Nutrition per Serving: Protein: 1g | Fats: 0g | Carbohydrates: 8g
Equipment: Large bowl, chopping board, knife, pot, spoon, plastic container, or glass jar with lid

Cooking Tips: