Armenian Pickles (Tourshi) - cooking recipe

Ingredients
    2 large heads cauliflower, cut up into florets
    1 large head of cabbage, cut into wedges
    1 lb carrot, peeled and sliced
    1 lb green beans
    1 head garlic, divided
    16 large dill sprigs, divided
    4 tablespoons whole mixed pickling spices, divided
    Brine
    3 quarts water
    1 quart white vinegar
    1 cup kosher salt
    1 teaspoon turmeric
Preparation
    Sterilize 8 large mouth quart jars and lids.
    Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch. Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon. Put two sprigs of dill and two cloves of garlic in each jar with one or more teaspoons of pickling spice, to taste.( I use about 1-1/2 tsps.) Add one or more hot peppers to each jar if you like spicy pickles.
    Boil water, vinegar, salt and turmeric.
    Pour into each jar to fill and seal.
    Store in a cool dry place for four to six weeks.

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