Armenian Pickles (Tourshi)
photo by manushag

- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
8 quarts
- Serves:
- 32
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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
manushag
Scranton