الطرشي الأحمر

Cut the turnip, cabbage, and cauliflower, then wash them thoroughly.

Place the chopped vegetables in a strainer and add salt for one hour.

After one hour, rinse the vegetables well to remove excess liquid.

Prepare the beetroot and cut the almaza

In the sterilized jar, layer the beetroot, then the knobby apple, then the vegetables, repeating until the jar is full.

Dissolve the coarse salt in water to prepare the brine.

Pour the brine over the vegetables in the jar.

Add the white vinegar to the jar.

Seal the jar tightly and place it in the sun for 4–5 days.

After the pickles ferment, they are ready to serve.