Torshi

Ingredients

• Dried mint (1 teaspoon)
• Black peppercorns (1 teaspoon)
• Salt (1 tablespoon)
• Sugar (2 tablespoons)
• Water (1 cup)
• White vinegar (1 cup)
• Garlic cloves (4, minced)
• Bell peppers (2, sliced)
• Cauliflower (1/2 head, separated into florets)
• Carrots (2, julienned)
• Cucumbers (2, sliced)

Instructions

1. In a large bowl, combine the cucumbers, carrots, cauliflower, bell peppers, and minced garlic.
2. In a saucepan, bring the white vinegar, water, sugar, salt, black peppercorns, and dried mint to a boil.
3. Pour the hot brine over the vegetables in the bowl.
4. Cover the bowl with a lid or plastic wrap and let it cool to room temperature.
5. Once cooled, transfer the torshi and brine to sterilized jars.
6. Seal the jars tightly and refrigerate for at least 2 days before serving.
7. Torshi can be stored in the refrigerator for up to 1 month.