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Richard in Cincy

Pickled Vegetables

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Joined: Dec 12, 2005

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Posted to Thread #30570 at 1:09 pm on Oct 26, 2018

This is basically the Arab recipe for Torshi which I used to make all the time and somehow got out of the habit of doing it. Wonderul pickled crisp veggies served as a side with a sandwich (what I had with the Big EZ at the cafe). My first batch of this is gone and I will be making it to replenish.

I did add a tsp of fenugreek seeds to the pickling brine as the original Egyptian version of this recipe uses. Adds a lovely dimension. I also am adding a few curry leaves since I love curry leaf and I have a curry leaf tree. Feel free to tweek to taste!

Also, instead of putting the veggies in a bowl and pouring over the boiling brine, I packed the veggies in sterlized canning jars, poured the brine over, put on the lid and band, and they sealed for longer non-fridge storage.

Link: https://highmadefood.com/2014/12/27/highmade-pickled-veggies/


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