Bulgarian Pickled Vegetables (Turshia), also known as Tsarska Turshia is prepared using a variety of pickled vegetables and is favorite appetizer during winter. Usually it is made in late fall using the last available vegetables and it is a great appetizer that goes well with meat dishes or with rakia. It is also sold in supermarkets, and is served in restaurants. The vegetables are put in glass jars and pressed down, then the jars are filled with the cooled pickle marinade.
Pickled Vegetables (Tsarska Turshia)
- 2-3 heads cauliflower, cleaned and cut in small pieces
- 8-10 carrots cut in 1/2 inch pieces
- 5 celery stalks, cut in 1/2 inch pieces
- 2 lb peppers cut in pieces. I use different colors peppers
- 1 head garlic, each clove peeled and cut into 3 pieces
- 1 bunch of parsley
- 300 g vegetable oil
- 500 g sugar
- 200 g salt
- 700 g apple cider vinegar
- First prepare marinade by mixing all ingredients in a large pot and boil it. Leave it aside.
- Prepare the vegetable in a big jar then pour the marinade over the vegetables. Do not use very hot marinade!
- Cover the jar with the lid and store in the fridge or in a cool place.
- The turshia is ready for eating in 2-3 days.
Inspiration and adaptation: bgcooks.com, turshia.com, recipesbg.com
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