Egg-Stuffed Roasted Acorn Squash Rings

Ingredients

1 Cauliflower, parted down into flowers

1 small Cabbage,

cut into large pieces

1Red pepper

1Yellow pepper

1Green pepper

2 ‏ ‏ jalapeño pepper

1Kohlrabi

4 Carrot

Garlic, 8 cloves

5 celery sticks, cut into little sticks

2 spoons, Salt

2 cups, vinegar

6 cups, Water

4 spoons, Sugar

2 spoons of Baharat for Torshi

Whole Black Pepper

5 Dry bay leaves

1 teaspoon, of turmeric

Preparation

1. Wash and peel the vegetables, cut, place in a large pot,

2. In the meantime, in a big pot, combine all the other ingredients. When it starts to boil, add the vegetables and cook on high heat for 6 minutes from boiling.

Do not boil too much, the vegetables should remain crispy. Unless you like your pickled vegetables soft, so cook them for 10 minutes.

4. Cool and store in a closed jar in the refrigerator. Make sure the jar is sterilized (you can wash it with boiling water, just to make sure before adding vegetables. Good to know that the Torshi is ready to eat after 24 hours.

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