This is the time of the year when a hectic prep is going on around every village. Winter is approaching on the Balkans. 

October- Many jars are already stored on the shelves in the pantry but what is a winter without TURSHI here in the Balkans.

 If you happen to visit Bulgaria during the winter months it is most likely for you to see in almost every village house a woman grabbing a tray and heading the cellar, opening a wooden lid of a wooden pot and placing out on the tray pickled vegetables I can go on with this …Who doesn’t love the crispy pickled winter salad? 

Easy to make, best served with love and shared with friends and family. 

Countess von Wolfskill - a famous German nutritionist who treats with Schussler's salts explained that the homemade pickles are useful because they have undergone natural fermentation.

The fermentation process is possible thanks to lactic acid bacteria that support the preservation process. On the same principle, vinegar is made from house wine, and a vinegar diaper is released on the surface.

Eat healthy homemade pickles.

In the group of these home-made pickles we include all the vegetables, which are canned or stored in wood barrels but not sterilized, because during fermentation not even a small part of the useful elements of the vegetables is lost compared to the sterilization with boiling where half of the goodness of the vegetables is lost. 

So…  What do we need for the pickled winter salad if we make it in jars?

Ingredients:

(Measured for 1kg jars)

• Cauliflower 
• carrots
• red peppers
• celery- chopped leaf around 20gr.
• garlic clove - 5-6 per jar
• black peppercorns -5-8 per jar
• wine vinegar 80ml. or apple vinegar - 50 ml.
• salt - 1 medium tea spoon full
• sugar - 1 tbsp.
•  or honey - 1 tsp.
• aspirin - 1 pcs. In a jar

Preparation:

Place the sliced ​​vegetables - cauliflower, carrots, red peppers, celery, garlic cloves and add the vinegar, the salt and the sugar (or honey). The last thing and not to forget - add 1pcs aspirin and close the lid. 

The jar is sealed and inverted for 7 days. 

After another week It becomes crunchy, very tasty and ready to eat. 

The salad is best stored in a cool dry place and can be a delicious addition to every meal. Once a jar is opened- consume the salad within 4 days of opening.  The sealed jars content is best up to 6 months from the making.

Enjoy your TURSHI salad and don’t forget to share with friends.

Shared with Joy 

A.A.

Stob, Bulgaria