Torshi Left by Chaya Rivka Zwolinski
I usually make these without vinegar, but the vinegar is authentic.
3 tablespoons Himalayan salt, or 3 tablespoons plus 2 teaspoons kosher salt
3 tablespoons raw apple cider vinegar, or white wine vinegar for a milder taste
Four or five medium turnips, organic is best
One medium beet
3-5 cloves of garlic
1 stalk of celery, chopped, optional (Pickle Guys add celery)
1 whole small chili pepper such as Serrano or dried red chili, optional
In a non-reactive saucepan, boil one cup of water, lower heat, and stir in salt until it dissolves. Let cool. Stir in vinegar. Peel turnips and cut into quarters. Scrub beet, and peel if not organic. Peel garlic, but don’t smash. Place all vegetables in clean quart jar. Pour brine over vegetables. Add enough room-temperature water to cover vegetables completely, and cover jar. Let sit in a cool spot for three days to one week. You can open the jar to test taste. Then refrigerate for up to three weeks.