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ARMENIAN TOORSHI - PICKLED VEGETABLE MEDLEY

This recipe was handed down to me by my Aunt, Dickie Paul.
This medley of pickled vegetables is a popular condiment
throughout the Mediterranean and the Middle East.



Use cabbage, cauliflower, garlic, green beans, carrots, sun-chokes,
onions, peppers, okra, broccoli, Armenian cucumber or whatever you have.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Serves 4

• 
9 cups water 
• 
7 cups Distilled white vinegar • 

1/2 cup Pickling salt, (Kosher salt or other non-iodized salt
) • 
1/2 to 1 1/2 tablespoons sugar depending on sweetness desired
 • 
2-3 whole cloves of garlic
 • 
2-3 hot dried chiles
 • 
Whole cloves, dill, tarragon, and or basil (optional) • 

Cabbage (cored and quartered) • 
Carrots (cut in 3 inch rounds or quartered and cut into 2-3 inch lengths) • 

Cauliflower (cut into flowerettes) 
• 
Celery stalks (cut into 2-3 inch pieces) • 

Small white onions (skinned and left whole) PREPARATION: Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat. Serve chilled.
 NOTE** Fermented cabbage called for in some Armenian recipes, e.g Bitliszee Tutoo, is prepared the same as above.
DO NOT ALTER THIS RECIPE


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