Turshi (Middle Eastern Pickled vegetables) #reels

Turshi (Middle Eastern Pickled Vegetables)

Turshi is a traditional Middle Eastern and Mediterranean pickled vegetable dish, often served as a side with grilled meats, rice dishes, or meze platters. The vegetables are pickled in a brine made with vinegar, salt, and spices, giving them a tangy and slightly spicy flavor.

Ingredients:
2 cups cauliflower florets
1 large carrot, sliced
1 cucumber, sliced (or small pickling cucumbers, whole)
1 red bell pepper, sliced
5-6 cloves garlic, whole
2-3 small chili peppers (optional, for heat)
2-3 bay leaves
1 tsp black peppercorns
1 tsp coriander seeds (optional)
4 cups water
1 cup white vinegar (or apple cider vinegar)
2 tbsp salt (non-iodized, like sea salt or pickling salt)

Instructions:
Prepare the Vegetables:
Wash and chop all vegetables into bite-sized pieces. Peel the garlic cloves. If using cucumbers, leave them whole or slice them.
Make the Brine:
In a pot, combine water, vinegar, and salt. Bring to a boil, then remove from heat and let it cool slightly.
Pack the Jars:
In sterilized glass jars, layer the vegetables, garlic, chili peppers (if using), bay leaves, peppercorns, and coriander seeds.
Pour the Brine:
Carefully pour the warm (not hot) brine over the vegetables, ensuring they are fully submerged. Leave about 1 cm (½ inch) of space at the top.
Seal and Store:
Close the jars tightly and let them sit at room temperature for 3-5 days to ferment slightly. Then, refrigerate for at least 24 hours before eating. The longer they sit, the more flavorful they become!