Wash the cauliflower. Cut it into small pieces. Let it dry.
Wash the carrots and let them dry.
Wash the cucumbers and let them dry. Cut them.
Wash the eggplants, set them aside until they dry. Cut them into rondelles with the skin intact.
Wash the celery and cut them after drying.
Peel the garlic, wash it and let it dry.
Wash the spicy green peppers and dry the skin.
Thoroughly wash the jar and dry it up using a paper towel.
wash the dry shallots a bit and boil them in water for 1 hour until they soften.
Sauté the spices for your torshi for 1 minute or less.
Heat 5 cups of white vinegar in a pot. When it starts to boil, add the sliced cauliflowers. Add some turmeric. After one minute, take the cauliflowers out of the pot.
Pour the cucumber slices, eggplant slices, carrots, celery, green peppers and shallots to soft.
After the boiled ingredients cool down, pour them all into a big bowl. Sprinkle salt and spice on them. Mix the ingredients gently
Pour the vegetables and vinegar into the torshi container.
Store the torshi in a dry and cool place away from sunlight. After 7-10 days, the pickling process becomes complete.