TOURSHI - PICKLED VEGGIES

By ozzie

Ingredients

• 1 large head cauliflower, cut up into florets
• 1 large head cabbage, cut into wedges
• 1 pound carrots, peeled and sliced
• 1 pound green beans
• 1 head garlic, divided
• 4 large dill springs, divided
• 4 tablespoons whole mixed pickling spices, divided
• BRINE
• 3 quarts water
• 1 quart white vinegar
• 1 cup kosher salt
• 2 teaspoons turmeric

Preparation

Step 1

1. Sterilize jars and lids.

Prepare vegetables and divide among four quart jars with wide mouths. Put one spring of dill and 2 cloves of garlic in each jar with 1 tablespoon of pickling spice. Add one or more hot peppers to each jar if you like spicy pickles.


2. Boil water, vinegar, salt and turmeric.

3. Pour into each jar to fill and seal.

4. Store in a cool dry place for four weeks.