Tourshi Pickled Veggies Recipes

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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

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.

SPICY VIETNAMESE QUICK PICKLED VEGETABLES



Spicy Vietnamese Quick Pickled Vegetables image

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories     Side Dish     Vegetables     Carrots

Time 2h

Yield 10

Number Of Ingredients 8

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Steps:

  • Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
  • Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
  • Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
  • Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

EASY PICKLED VEGETABLES



Easy Pickled Vegetables image

This pickled vegetables recipe was handed down to me by my mom. It's been in the family for years. These sweet and tangy pickles are delicious whether you use homegrown cucumbers or store-bought ones. They're great to have in the pantry. -Joan Haliford, North Richland Hills, Texas

Provided by Taste of Home

Time 4h35m

Yield 6 pints.

Number Of Ingredients 12

1 small head cauliflower, cut into florets (about 4 cups)
4 cups thinly sliced onions (about 4 large)
4 cups thinly sliced cucumber (about 3 medium)
2 medium sweet red pepper, cut into strips
2 medium green peppers, cut into strips
8 quarts ice water
1 cup canning salt
2-1/2 cups sugar
2-1/2 cups white vinegar
1 teaspoon celery seed
3/4 teaspoon ground turmeric
1/4 teaspoon ground cloves

Steps:

  • Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 323mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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

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

TOURSHI - PICKLED VEGGIES RECIPE



TOURSHI - PICKLED VEGGIES Recipe image

Provided by ozzie

Number Of Ingredients 12

1 large head cauliflower, cut up into florets
1 large head cabbage, cut into wedges
1 pound carrots, peeled and sliced
1 pound green beans
1 head garlic, divided
4 large dill springs, divided
4 tablespoons whole mixed pickling spices, divided
BRINE
3 quarts water
1 quart white vinegar
1 cup kosher salt
2 teaspoons turmeric

Steps:

  • 1. Sterilize jars and lids. Prepare vegetables and divide among four quart jars with wide mouths. Put one spring of dill and 2 cloves of garlic in each jar with 1 tablespoon of pickling spice. Add one or more hot peppers to each jar if you like spicy pickles. 2. Boil water, vinegar, salt and turmeric. 3. Pour into each jar to fill and seal. 4. Store in a cool dry place for four weeks.

SIMPLE QUICK-PICKLED VEGGIES RECIPE BY TASTY



Simple Quick-Pickled Veggies Recipe by Tasty image

Here's what you need: fresh vegetables, spice blend, water, white distilled vinegar, sugar, salt, canning jar

Provided by Isabel Castillo

Categories     Sides

Yield 16 servings

Number Of Ingredients 7

3 cups fresh vegetables, of your choice, such as cucumber, onion, carrot, and/or beet
spice blend, of your choice, such as mustard seeds, black peppercorns, fennel seeds, and/or sliced fresh ginger to taste
4 cups water
4 cups white distilled vinegar, 5% acidity
6 tablespoons sugar
4 tablespoons salt
8 oz canning jar, 4 jars

Steps:

  • Cut the vegetables into the shapes of your choosing.
  • Fill the jars with vegetables, leaving ½ inch (1 cm) of space at the top.
  • Add spices of choice to the jars with the vegetables. We like plain beets, cucumbers with mustard seeds and peppercorns, carrots with ginger and fennel seeds, and red onion with peppercorns.
  • In a medium pot over high heat, combine the water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Bring to a boil.
  • Once boiling, remove the brine from the heat and pour into the jars. Tap the jars against the counter to release any bubbles.
  • Close the jars and allow to cool completely at room temperature.
  • Refrigerate the jars for 48 hours before eating the pickles. Store for up to 1 week in a refrigerator.
  • Enjoy!

Nutrition Facts : Calories 41 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 4 grams

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