afoona
Homemade Jerusalem Torshi Pickles
Salads

Homemade Jerusalem Torshi Pickles

Classic homemade Jerusalem torshi pickles with turnip, cabbage and carrot in a pink vinegar brine

⏱ 1 hr🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

  1. 1
    In a small pot, bring the vinegar, water, sugar and salt to a boil, until the sugar dissolves, then let cool.
    StoveSmall saucepan
  2. 2
    Arrange the cabbage, turnip, carrot and beet in layers in sterilized glass jars with the garlic and peppercorns.
    Jar
  3. 3
    Pour the cold brine over until it covers the cabbage, turnip, carrot and beet.
  4. 4
    Seal and leave at room temperature 3–5 days, then refrigerate for at least week.
    Refrigerator
  5. 5
    Keeps in a sealed jar in the fridge for up to a month.
102calories
3 gprotein
15 gcarbs
0 gfat
● protein 18%● carbs 78%● fat 5%

Per serving (449 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Vinegar-Pickled Vegetables

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