Turshi – Tunisian Quick Pickled Vegetables

Turshi Tunisian Pickled Vegetables (Photo by Huppit Bartov Miller)

Celebrate the spring/summer seasons with delectably distinctive dishes that will make even the most sophisticated foodie swoon with delight.

Turshi Tunisian Pickled Vegetables

Turshi – Tunisian Quick Pickled Vegetables

Course Appetizer, Side
Cuisine African, Middle Eastern

Ingredients
  

Ingredients (vegetables):

  • Bell peppers Green, yellow, red, orange (one of each)
  • 1 medium kohlrabi
  • 1 large carrot
  • 1 Anaheim long hot green pepper (or any other hot pepper)
  • 4-5 large garlic cloves
  • few stems dill

Ingredients for pickle solution

  • 1.5 cups white distilled vinegar
  • 4 cups warm pre-boiled water
  • 1 large jar (64 ounces)

Instructions
 

  • Prepare and sterilize the jar.
  • Peel garlic cloves; create a slit to the length of the hot pepper and thinly slice all vegetables.
  • Wash all vegetables slices, garlic cloves and dill in cold water.
  • Drain well.
  • Prepare pickling liquid by combining vinegar, warm pre-boiled water, in 1:3 ratio and then add salt and sugar.
  • Stuff the jar with all ingredients and add pickling liquid.
  • Seal jar and cool at room temperature overnight or for 8-12 hours.
  • Transfer to refrigerator.

Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for afooda.com.

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