from Galina Chehirian
Usually pickles require some time after preparation before they can be enjoyed. This recipe offers a shortcut, an instant gratification and a cure for nostalgic thoughts, especially if accompanied with good friends like Galia and Rafi Chehirian.
5 big red peppers, cored and cut to 1-inch pieces
4 big carrots, sliced into rounds 4 big stalks celery, cut to 1- inch pieces
1 cauliflower, cored and cut into flowerettes
1 cabbage, cored and cut into 1-inch pieces
2 bulbs garlic, peeled whole cloves
For the Marinade
15 whole allspice berries 5 bay leaves
20 peppercorns
4 c vinegar
3 c water
1/2 c sea salt
1 c sugar
1 cheesecloth or a strainer
In a large bowl, mix the marinade ingredients, heat and stir them until salt and sugar dissolve and keep at simmering temperature. Adjust the taste if needed by adding water if too strong for your taste. Place a double layered cheesecloth in the pot with the four corners hanging out or use a metal strainer.
Place the carrots on the cheesecloth to submerge in the marinade and blanch for four minutes. Remove them by lifting the cheesecloth’s sides and place into a big dish. Using the same cheesecloth repeat the process for each kind of vegetables. Marinate them for two-three minutes in batches. Do not overcook them, so they remain crunchy. Pour the hot marinade on top and mix well. After it cools, place in glass jars or plastic containers.
Keep the Turshiya refrigerated for up to a few months, but I promise it won’t last long.
