Armenian Pickles (Tourshi)
Ready In: 45 mins
Serves: 32
Yields: 8 quarts
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
Directions
- 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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