Armenian Pickles (Tourshi)

READY IN: 45mins
SERVES: 32
YIELD: 8 quarts
UNITS: US

INGREDIENTS

Nutrition
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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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