Armenian Pickeled Veggies (Toorshi or Tourshi)

TOORSHI or TOURSHI
Armenian Pickled Veggies

INGREDIENTS:

3-4 cauliflowers, broken into small flowerets
2 bunches celery, cut in desired lengths
3 lbs. carrots, cut in desired lengths
3 lbs. green pepper, cut in desired lengths
small white onions (opt.)
green tomatoes (opt.)
green or wax beans (opt.)
4-5 hot peppers
garlic
brown sugar
celery tops

Into each quart bottle place 1.5" piece of hot pepper and clove of garlic cut in half. Fill bottles with
assorted, washed, cut-up vegetables. Pour brine to about 1.5' 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.

Brine:
1/2 gal. cider vinegar
1/2 pt. water, strained from ½ box cooked pickling spices
1 gal. water
1-1/2 cups cooking salt (non-iodized)

Makes approximately 12 quarts