Tsoursi

Tsoursi

Cypriot pickled vegetables, makes 4 jars

Ingredients

Makes 4 x 1-litre jars

cauliflower        800g
carrots            400g
celery             150g
sweet peppers      250g
button mushrooms   300g
pearl onions       100g
garlic             8 cloves
fresh parsley      30g
white wine vinegar 375g
water              1200g
coarse sea salt    55g
sugar              15g
black peppercorns  8g

Tsoursi is a clean clear-brine pickle, not spiced with mustard or turmeric. That is Pikla.
Ready after 2-3 days, best at 1 week. Keeps 6 weeks refrigerated once opened.

Recipe

1. Cut all vegetables into even bite-sized pieces, keeping each type separate.

2. Blanch each type separately in boiling water for 3-5 minutes until just tender but still with plenty of bite. Drain well.

3. Toss all blanched vegetables with the parsley in a large bowl.

4. Warm the water and vinegar in a saucepan over medium heat. Add the salt and sugar and stir until dissolved. Do not boil.

5. Distribute the vegetables between 4 sterilised jars, adding 2 garlic cloves and a few pearl onions to each.

6. Pour the warm brine over until everything is fully submerged. Add peppercorns to each jar. Seal.

7. Store in a cool dark place. Refrigerate after opening.