Your cart is empty
Shop products

Shared by Tsivia Tobi

Turshi (Pickled Vegetables)

Yield: 6 cupsTime: 30min plus 4h

Turshi (Pickled Vegetables)

Yield: 6 cupsTime: 30min plus 4h

This recipe was shared by Tsivia Tobi. Read more about her family in "Keeping a Couscous Tradition Alive — Even When There’s No Couscous in Sight" and try her recipes for merget kaski (vegetable soup with bulgur), kofta (meat patties), and mashed pumpkin.


  • ¾ cup cauliflower florets, cut into bite sized pieces
  • 3 carrots, peeled and cut into sticks
  • 2 celery stalks, cut into sticks
  • 1 Turnip, peeled and cut into half moons
  • 1 medium red pepper, cut into strips
  • 1 clove of garlic crushed
  • 1 lemon, sliced
  • 1 ½ teaspoons of salt
  • 3 large lemons, juiced
  • 3 - 2 cup mason jars with lids
Cooking ProjectsSidesKosher for PassoverGluten FreeVegetarianVeganPareve


  • Step 1

    Place cauliflower, carrots, celery, turnip, red pepper, garlic, and sliced lemon in a large nonreactive bowl.

  • Step 2

    Sprinkle salt over the top and add lemon juice. Mix well, to combine.

  • Step 3

    Fill each mason jar with the vegetable mix and pour ⅓ of the remaining liquid in the bowl into each of the jars (should fill ¼ of each of the jars). Fill each jar with water to cover the vegetables and place lid on tightly.

  • Step 4

    Let rest on the counter at room temperature for four hours, then move to fridge.

  • Step 5

    Serve with Merget Kaski & Kofta. Will last up to 10 days.