Total Calories: 39
1. Combine the vinegar, water, salt, sugar, black onion seeds (if using), oregano, peppercorns, and turmeric in a large jar. Cover the jar tightly and shake until the sugar is dissolved.
2. Add the cauliflower, carrots, celery, turnip, onion, and garlic to the jar and stir. Correct the seasoning, adding sugar to taste. Press a piece of plastic wrap directly on top of the mixture to keep the vegetables submerged. Cover the jar, placing another piece of plastic wrap between the mouth of the jar and the lid (to prevent the vinegar from corroding the metal lid). Let cure, at room temperature or in the refrigerator, for at least 3 days the torshi will keep, tightly covered in the refrigerator, for several weeks.
Makes about 3 quarts enough to serve 12
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