Tourshi Pickled Veggies Food

ARMENIAN PICKLES (TOURSHI)

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.

TOURSHI - PICKLED VEGGIES RECIPE

Steps:

• 1. Sterilize jars and lids. Prepare vegetables and divide among four quart jars with wide mouths. Put one spring of dill and 2 cloves of garlic in each jar with 1 tablespoon of pickling spice. Add one or more hot peppers to each jar if you like spicy pickles. 2. Boil water, vinegar, salt and turmeric. 3. Pour into each jar to fill and seal. 4. Store in a cool dry place for four weeks.

TURSHI KHIYAR (IRAQI PICKLES)

Steps:

• Put the cucumbers in a mason jar or jars.
• In a pot, bring the vinegar, salt, garlic, and spices to a boil.
• Remove from the heat and pour over the cucumbers to the top of the jar(s). Seal the jar.
• Pickles will be ready within a week. Just watch for the color change.