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Home » Sides

How to Pickle Vegetables - Armenian Torshi

Published: Mar 18, 2020 · Modified: Jan 19, 2022 by Janelle Hama

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This pickled vegetables recipe is from my mother-in-law, they call this Torshi 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 straightforward to follow and is done in under 10 steps. 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. Without further ado, here is my Armenian torshi recipe.

vegetables pickled in two jars - an Armenian recipe for tourshi.

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Jump to:
  • Choosing vegetables to be pickled
  • Steps to make pickled vegetables
  • Pickling Tips
  • Basics of pickling brine
  • Pickled Vegetables

Choosing vegetables to be pickled

It's a personal choice and or based on seasonality. However pickling vegetables that you know won't be in season for long might be a good option. Common vegetables that are pickled include;

  • Cucumber - various varieties, I personally love the long Armenian variety
  • Onion
  • Garlic
  • Caper-berries
  • Radish
  • Chillies
  • Cabbage and more...

Steps to make pickled vegetables

  1. Cut carrots into sticks, cauliflower into florets, green capsicum into strips, cut string beans ends then half them.
  2. Toss veggies into a bowl and lightly salt them.  
  3. Leave them for 1 hour to extract water from veggies.
  4. Use already pickled Armenian cucumbers and Lebanese cucumbers . This is optional
  5. 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
  6. Discard the liquid from the soaked veggies and combine all veggies together, then arrange them into sterilised jar
  7. In a separate bowl prepare 1 part water to 1.5 parts white vinegar and add salt to taste
  8. Add 1-2 tablespoons curry powder to taste
  9. Mix the liquid well until salt is dissolved and pour the mixture into a sterilised jar until all veggies are submerged
  10. Close the jar and store in the cupboard for two weeks before eating

Pickling Tips

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

Ensure the vegetables are good quality and as fresh as possible

Thoroughly wash your vegetables before starting the pickling process, you can read How to Wash Vegetables & Fruit here

Completely submerge all your vegetables to be pickled. Any veggies that aren't submerged will ruin your efforts as mould will flourish

Once made, store your pickled veg in a cool place, out of bright lights for several weeks (about 2-4 weeks) before consuming

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!

How to make pickled vegetable recipe - Armenian Tourshi in a jar with a hand
Home made pickled vegetables - Armenian Torshi recipe

Another type of pickling is sauerkraut, check out the recipe by Season and Thyme.

Basics of pickling 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.

You can enjoy these pickles as a side to my mouthwatering vegan shawarma or with some Maqlouba (Upside-down vegetable rice).

a hand hold a jar of pickled vegetables

Pickled Vegetables

Pickled vegetable recipe that is easy. How to make pickled vegetables.
Print Pin Rate Save Recipe Saved Recipe
Course: Side Dish
Cuisine: Armenian
Diet: Gluten Free, Vegan
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 25 servings
Author: Janelle Hama

Ingredients

  • 1 Carrots cut into sticks
  • 1 Cauliflower cut into florets
  • 1 Green capsicum cut into strips
  • 300 g String beans cut ends off and then half
  • 300 g Armenian cucumber already pickled (optional)
  • 2 Hot green chillies cut 1 -2 slits in them
  • 20 Garlic cloves
  • 1 Water
  • 1 Vinegar
  • 1 Salt to taste
  • 1 Curry powder to taste
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Instructions

  • 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 . This is optional
  • 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

Notes

  • quantities should be adapted to suit your needs
  • number of servings will vary according to your quantitites

Equipment

Mason Jar

Nutrition

Serving: 50g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

For more preservation ideas, here's a recipe for preserving your food an aubergine chutney recipe. Also, here is something different - Makdous is an exotic pickled eggplant stuffed with a walnut mixture.

Another recipe you may find easy to make during this tough period of COVID19 is Asian brussels sprouts

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    Recipe Rating




  1. Penny Henson

    September 24, 2022 at 4:03 am

    5 stars
    I have already started with pickles and that was fun, now i want to try other vegetables, we all love them pickled, and also learning how to preserve meats. looks interesting to me, we will see.

    Reply
    • Janelle Hama

      September 26, 2022 at 9:39 am

      Hi Penny,

      Pickling is fun and rewarding, good luck with it all.

      J

      Reply
  2. Jaimie

    April 12, 2020 at 7:52 am

    5 stars
    Pickling really is the most simple thing, with beautiful results... don't you think! thanks for breaking it down!

    Reply
    • plantbasedfolk

      April 14, 2020 at 3:23 am

      Hey Jaimie,
      I completely agree with you - pickling is so underrated - more people need to jump on learning how to pickle veggies (and fruit)

      Reply
  3. Laith

    April 06, 2020 at 8:45 am

    5 stars
    i made this with cucumber, carrot, onion and cauliflower. and they were a hit! curry gave them that extra spice.

    Reply
    • plantbasedfolk

      April 06, 2020 at 11:22 pm

      Oh good! nice combo of vegetables that you pickled 🙂

      Reply
  4. Maria Sabaaq

    March 21, 2020 at 3:50 am

    5 stars
    Lovely idea for storing food. I made these pickled vegetable. was fun to do. I can't wait to eat them in a few weeks.

    Reply
    • plantbasedfolk

      March 21, 2020 at 4:00 am

      You'll love these pickled vegetables once they are ready!

      Reply

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