Best 2 Armenian Pickles Tourshi Recipes
ARMENIAN PICKLES (TOURSHI)
Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.
Provided by manushag
Categories < 60 Mins
Time 45m
Yield 8 quarts, 32 serving(s)
Number Of Ingredients 11
Steps:
- 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.
PICKLED TURNIPS ("TORSHI LIFT")
The addition of sliced beets give these turnip pickles a beautiful pink color and distinctive taste. Pickled vegetables are commonly eaten throughout the Middle East, and jars of these pickles frequently decorate the windows or counters of many cafes. Adapted from Claudia Roden's "A Book of Middle Eastern Food".
Provided by Sephardi Kitchen
Categories Vegetable
Time P10DT20m
Yield 2 pounds of turnips, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
- In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
- Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
- The pickles should be eaten from within a month to 6 weeks of making.
Nutrition Facts : Calories 42.5, Fat 0.1, Sodium 3574.9, Carbohydrate 8.3, Fiber 2.2, Sugar 5, Protein 1.1
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