Recipe#26963

Title: TOURSHI (Mixed pickles)

by St. Gregory's Women's Aux.

3-4 cauliflowers, broken into small flowerets
2 bunches celery, cut in desired lengths
3 lbs. carrots, cut in desired lengths 
3 lbs. green pepper, cut in desired lengths
small white onions (opt.) 
green tomatoes (opt.)
green or wax beans (opt.)
4-5 hot peppers 
garlic
brown sugar 
celery tops
Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half. Fill 
bottles with assorted, washed, cut-up vegetables. Pour brine to about 1½' from top and tightly 
pack additional vegetables in jars as they begin to settle.
Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place a 
teaspoon of brown sugar on top of each jar and seal tightly. Set bottles in cool place. 
Tourshi will be ready in two weeks.
Brine:
½ gal. cider vinegar
½ pt. water, strained from ½ box cooked pickling spices 
1 gal. water
1½ cups cooking salt (non-iodized)
Makes approximately 12 quarts