Armenian Pickles (Tourshi)
Spicy and delicious dill vegetable pickles. They are easy to make...I usually make a 5 gallon jug in the fall and give them away to my friends. They are usually ready by Thanksgiving. You can also use kirby cucumbers, peppers, hot or sweet, green tomatoes or any combination you like.
- 1 large head cauliflower, cut up into florets
- 1 large head of cabbage, cut into wedges
- 1 lb carrot, peeled and sliced
- 1 lb green beans
- 1 head garlic, divided
- 4 large dill sprigs, divided
- 4 tablespoons whole mixed pickling spices, divided
- 3 quarts water
- 1 quart white vinegar
- 1 cup kosher salt
- 2 teaspoons turmeric
Sterilize jars and lids.
Prepare vegetables and divide among four quart jars with wide mouths. Put one sprig of dill and two cloves of garlic in each jar with one tablespoon of pickling spice. 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 weeks.