Armenian Pickles Tourshi Recipes

ARMENIAN PICKLES (TOURSHI)

Armenian Pickles (Tourshi) image

Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.

Provided by manushag

Categories < 60 Mins

Time 45m

Yield 8 quarts, 32 serving(s)

Number Of Ingredients 11

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
3 quarts water
1 quart white vinegar
1 cup kosher salt
1 teaspoon turmeric

Steps:

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.

PICKLED TURNIPS ("TORSHI LIFT")

Pickled Turnips (

The addition of sliced beets give these turnip pickles a beautiful pink color and distinctive taste. Pickled vegetables are commonly eaten throughout the Middle East, and jars of these pickles frequently decorate the windows or counters of many cafes. Adapted from Claudia Roden's "A Book of Middle Eastern Food".

Provided by Sephardi Kitchen

Categories Vegetable

Time P10DT20m

Yield 2 pounds of turnips, 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs turnips, small
2 -3 celery leaves
2 -4 garlic cloves (optional)
1 beet, uncooked and sliced
4 -6 tablespoons salt (Kosher salt is best)
3 1/2 cups water
1 1/4 cups white vinegar

Steps:

Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
The pickles should be eaten from within a month to 6 weeks of making.

Nutrition Facts : Calories 42.5, Fat 0.1, Sodium 3574.9, Carbohydrate 8.3, Fiber 2.2, Sugar 5, Protein 1.1

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