Iraqi Pickled Vegetables (Torshi)

Preparation

1. Wash all vegetables.2. Peel the carrots and cut into circles, the cucumbers cut into pieces, the peppers into strips, the hot peppers into halves and the cauliflower into small flowers.3. Peel the garlic and cut into thick slices.4. Put all the vegetables in a large jar (height 30 cm and width about 20 cm).5. Put the garlic cloves and hot peppers between the vegetables.6. On top of the vegetables add the salt and pickle curry powder.7. Fill 2/3 of the jar with vinegar and 1/3 fill with water, and mix well.8. Close the jar with the cover, and put it out of the refrigerator for about three days. Check mainly that the cucumber has changed color and then put in the fridge.9. During these three days, stir the jar occasionally (it is recommended to turn and shake a little twice a day), and check that the salinity is reasonable.10. Enjoy! (:

Total time: 3-4 days

Equipment: large Jar.

The nutritional value does not include the vinegar. You can change the amount of the vegetables and also their type. In addition, consider the size of the jar used and adjust the amount of vegetables, vinegar, salt and curry powder. Natural vinegar should be used instead of synthetic one.