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Turshi

A vibrant, tangy pickled vegetable dish that adds crunch and flavor to meals.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Middle Eastern
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups diced cucumbers
  • 1 cup sliced carrots
  • 1 cup diced bell peppers any color
  • 1 cup sliced radishes
  • 2 cups water
  • 1 cup white vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds

Equipment

  • Large mixing bowl
  • saucepan
  • Jar with a lid for storage
  • Cutting board
  • Knife

Method
 

  1. Start by washing all your vegetables thoroughly.
  2. Dice the cucumbers, slice the carrots, bell peppers, and radishes.
  3. In a large mixing bowl, combine all the chopped vegetables.
  4. In a saucepan, mix together water, vinegar, salt, and sugar. Heat until the salt and sugar dissolve.
  5. Add black peppercorns, mustard seeds, and coriander seeds to the brine.
  6. Carefully pour the hot brine over the vegetables in the bowl.
  7. Allow the mixture to cool to room temperature.
  8. Transfer the cooled mixture into a jar and seal tightly. Refrigerate for at least 24 hours.

Notes

Letting the Turshi sit for a few days enhances its flavor even more!