RCI-VG.004.1452.001
Tourshi
Mixed pickles
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- – 4 cauliflowers3 unitbroken into small flowerets
- celery2 bunchescut in desired lengths
- carrots3 lbscut in desired lengths
- green pepper3 lbscut in desired lengths
- 1 small
- 1 unit
- green or wax beans (optional)1 unit
- – 5 hot peppers4 unit
- 1 unit
- 1 unit
- celery tops1 unit
Method
1
Break cauliflower into small flowerets and cut celery, carrots, and green pepper into uniform, bite-sized lengths.
2
Prepare optional ingredients: slice white onion into rings, cut green tomatoes into quarters, and trim green beans into 2-inch pieces.
3
Remove stems from hot peppers and slice each pepper lengthwise into 2–3 strips; mince garlic clove finely.
4
Bring a large pot of water to a boil, then blanch cauliflower flowerets for 3–4 minutes until just tender-crisp; drain and set aside.
4 minutes
5
In the same pot, blanch carrots and celery together for 4–5 minutes until slightly softened; drain and set aside.
5 minutes
6
Blanch green pepper and optional green beans (if using) for 2–3 minutes; drain and combine with other blanched vegetables.
3 minutes
7
Fill a clean glass jar with alternating layers of blanched vegetables, hot pepper strips, minced garlic, celery tops, and optional onion rings and green tomato quarters.
8
In a saucepan, combine 2 cups water, 1 cup white vinegar, brown sugar, and salt to taste; bring to a boil and stir until sugar dissolves completely.
5 minutes
9
Remove pickling brine from heat and let cool for 5 minutes, then carefully pour over layered vegetables in the jar until all ingredients are submerged.
5 minutes
10
Cover the jar loosely and allow tourshi to cool to room temperature, then seal tightly.
30 minutes
11
Store in a cool, dark place for at least 3–5 days before serving to allow flavors to develop and vegetables to pickle fully.