Torshi – Egyptian-Style Pickled Vegetables

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 3 carrots and 1 beetroot into sticks and divide 200 g cauliflower into small florets.

2. 2

   Pack the vegetables tightly in layers into a clean jar with 2 lightly crushed garlic cloves and 2 bay leaves.

3. 3

   Briefly bring 200 ml vinegar, 200 ml water and 1 tbsp salt to the boil and pour the hot brine over the vegetables.

4. 4

   Seal the jar, leave to cool and let it pickle in the fridge for at least 3 days before enjoying.