This pickled vegetables recipe is from my mother-in-law, they call this Tourshi which in Armenian translates to pickled vegetables. I’ve been thinking of foods that can be stored for lengthy periods, all due to COVID 19 and home made vegetable pickles came to mind. This recipe is fairly straight forward to follow. I’ve left the quantities open as you can adjust the amounts of particular veggies to how you want, e.g., if you would like more cauliflower over string beans, go for it.
Tips for making pickled vegetables
- Use recycled jars where possible, or choose jars that are large enough to pickle the quantity of vegetables you require
- Sterilise the air tight jars before using, here is a quick video I found
- Once made, store Armenian tourshi in a cool place, out of bright lights for several weeks (about 2-4 weeks) before consuming
- Choose vegetables you’d like to eat pickled, ensure the vegetables are good quality and as fresh as possible
- Completely submerge all your vegetables to be pickled. Any veggies that aren’t submerged will ruin your efforts as mould will flourish
- Once opened, store in the fridge if you’d like cool pickles/tourshi or leave in room temp pantry in a cool and dark place
- Mix up your spices, if you prefer another favourite spice of yours over curry (as listed in this pickled recipe) try it out
Basics of pickled vegetable brine
The basic brine in this pickling recipe is one part water and 1.5 parts vinegar. Choose good quality vinegar and adjust the ratio to your liking. Vinegars that will work for pickle brine include white vinegar, apple cider, white wine, and rice vinegar. White vinegar was used in this recipe.
- Cut carrots into sticks, cauliflower into florets, green capsicum into strips, cut string beans ends then half them.
- Toss veggies into a bowl and lightly salt them.
- Leave them for 1 hour to extract water from veggies.
- Use already pickled Armenian cucumbers and Lebanese cucumbers (just the cucumbers only)
- Cut 1 or 2 slits down the length of 3 or 4 hot green chillies. Prepare 6 or 7 cloves of garlic per 1Ltr jar that you’re pickling
- Discard the liquid from the soaked veggies and combine all veggies together, then arrange them into sterilised jar
- In a separate bowl prepare 1 part water to 1.5 parts white vinegar and add salt to taste
- Add 1-2 tablespoons curry powder to taste
- Mix the liquid well until salt is dissolved and pour the mixture into a sterilised jar until all veggies are submerged
- Close the jar and store in the cupboard for two weeks before eating
Another recipe you may find easy to make during this tough period of COVID19 is Garlic and Soy Brussels Sprouts