ARMENIAN TOORSHI - PICKLED VEGETABLE MEDLEY
This recipe was handed down to me by my Aunt, Dickie Paul.
This medley of pickled vegetables is a popular condiment
throughout the Mediterranean and the Middle East.
Use cabbage, cauliflower, garlic, green beans, carrots, sun-chokes,
onions, peppers, okra, broccoli, Armenian cucumber or whatever you have.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
•
9 cups water
•
7 cups Distilled white vinegar
•
1/2 cup Pickling salt, (Kosher salt or other non-iodized salt
)
•
1/2 to 1 1/2 tablespoons sugar depending on sweetness desired
•
2-3 whole cloves of garlic
•
2-3 hot dried chiles
•
Whole cloves, dill, tarragon, and or basil (optional)
•
Cabbage (cored and quartered)
•
Carrots (cut in 3 inch rounds or quartered and cut into 2-3 inch lengths)
•
Cauliflower (cut into flowerettes)
•
Celery stalks (cut into 2-3 inch pieces)
•
Small white onions (skinned and left whole)
PREPARATION:
Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour
the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready
to eat.
Serve chilled.
NOTE** Fermented cabbage called for in some Armenian recipes, e.g Bitliszee Tutoo, is prepared the same as above.
DO NOT ALTER THIS RECIPE
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