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Toorshi (Armenian Pickles)
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- #100731
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 heads cauliflower, broken into small florets
2 bunches celery, cut in desired lengths
3 pounds carrots, cut in desired lengths
3 pounds green pepper, cut in desired lengths
small white onions (optional)
green tomatoes (optional)
green or wax beans (optional)
5 hot peppers
garlic
brown sugar
celery tops
Brine
1/2 gallon cider vinegar
1/2 pint water, STRAINED FROM
1/2 package cooked pickling spices
1 gallon water
1 1/2 cup cooking salt (non-iodized)
directions
Into each quart bottle, place 1 1/2" piece of hot pepper and a clove of garlic, cut in half. Fill bottles with assorted, washed, cut-up vegetables.
Pour brine to about 1 1/2" from top and tightly pack additional vegetables in jars as they begin to settle. Use celery tops to keep vegetables under liquid.
Then complete filling of brine. Place a teaspoon of brown sugar on top of each jar and seal tightly.
Set bottles in cool place. Tourshi will be ready in two weeks.
added by
terri
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
I am a little confused with the brine ingredients. It mentions the 1/2 pint water STRAINED FROM 1/2 box cooked pickling spices. Can clearer directions be provided for making the brine?