Tourshi (Armenian Pickled Vegetables)
Crunchy, tangy Armenian pickled vegetables made with cauliflower, carrots, celery, cucumbers, red pepper, and garlic in a simple salt and vinegar brine. No beets, no hot peppers, just classic family tourshi.
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Cost: $6
Servings: 12 servings
Equipment
- Half-gallon glass jar with a lid
- Small saucepan
- A small plate to help keep the vegetables submerged
Ingredients
Vegetables
- ½ head cauliflower cut into small florets
- 2 to 3 carrots peeled and cut into sticks
- 2 celery stalks cut into sticks
- 2 small cucumbers cut into spears or thick slices
- 1 red bell pepper cut into strips
- 4 tablespoons minced garlic
- 2 bay leaves
- 1 teaspoon black peppercorns
Brine
- 4 cups water
- 1 cup white vinegar 5% acidity
- 3 tablespoons pickling salt
Instructions
- Wash a half-gallon glass jar and lid in hot soapy water and rinse well.
- In a saucepan on the stove, warm the water and stir in the pickling salt until fully dissolved. Let it cool to room temperature, then stir in the vinegar.
- Pack the cauliflower, carrots, celery, cucumbers, and red pepper tightly into the jar, adding the garlic, bay leaves, and peppercorns as you go.
- Pour the cooled brine over the vegetables until they’re covered, then give everything a gentle mix.
- Close the lid loosely, or close it tightly and open it once a day to release pressure. Keep the jar at room temperature, out of direct sunlight.
- Every couple of days, check the jar and push any floating vegetables back under the brine.
- After about 5 days, when it’s as tangy as you like, move the jar to the fridge.
Notes
Tips
Keep the vegetables under the brine so they stay crisp. Cloudy brine is normal and means it’s working.
Notes
Keeps in the fridge for several weeks. Eat the cucumbers first, since they soften fastest. Want heat? Add a couple of whole, slit jalapeños. Throw it out if you see fuzzy mold, slimy vegetables, or a rotten smell.
Nutrition
Calories: 20kcal