Tourshi #EattheWorld

Tourshi translates to "sour" or "pickles" and refers to any vegetables preserved in brine.  This Tourshi, also called Toorshi or Tourshou, is used as a condiment or side dish. 

We are traveling to Armenia today as we Eat the World.......

Please join us each month as we travel the world exploring different cultures through food. This month we are going to St. Lucia.  Let's see what the others brought to the table.......

• Sneha's Recipe: Armenian Apple Chunk Cake 
• Culinary Cam: Khorovats 
• Amy's Cooking Adventures: Lavash Crackers 
• A Day in the Life on the Farm: Tourshi

Armenia, like many countries in the Middle East, serve pickled vegetables witth most of their meals.  This easy recipe pickles an assortment of vegetables, perfect for serving with your next Armenian meal, as a side for a sandwich or as part of an appetizer board.  You can use any vegetables you like, it is a great way to use up those odds and ends in your crisper drawer.

 

Condiments, Pickles, Snack, Side Dish

Condiments

Armenian

Yield: 1 quart

Author: Wendy Klik

Tourshi

Tourshi translates to "sour" or "pickles" and refers to any vegetables preserved in brine. This Tourshi, also called Toorshi or Tourshou, is used as a condiment or side dish. 

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

• 1 t. mustard seeds
• 1 t. coriander seeds
• 3 peppercorns
• 1 allspice berry
• 1 bay leaf, lightly crushed
• fresh vegetables of choice to fill a quart mason jar (I used cabbage, cauliflower, carrots, and celery)
• 1 sprig parsley
• 1 jalapeno pepper, thinly sliced
• 2 cloves garlic, peeled and crushed
• 2 c. water
• 1 c. cider vinegar
• 2 T. kosher salt

Instructions

1. Place the mustard seeds, coriander seeds, peppercorns, allspice, and bay leaf in the bottom of a sterilized quart mason jar. Add the sprig of parsley.
2. Cut the vegetables into bite size pieces and add to the jar in layers, pressing down gently to fill as completely as possible. Stick the jalapeno slices and garlic cloves in any openings in the vegetables.
3. Bring the water, vinegar, and salt to a boil over high heat until the salt dissolves. Pour into the jar completely covering the vegetables. Discard any remaining brine. Seal the jar and let it sit at room temperature for 5 days, turning it over once a day.
4. Refrigerate for 1 day before serving. These pickles will last for up to 6 months, refrigerated.

Notes

Adapted from a recipe found at Serious Eats.

Nutrition Facts

Calories

350

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

75 g

Fiber (grams)

2 g

Net carbs

73 g

Sugar (grams)

2 g

Protein (grams)

1 g

Sodium (milligrams)

28187 mg

Cholesterol (grams)

0 mg

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