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    Home » Sides

    How to Pickle Vegetables - Armenian Torshi

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

    Jump to Recipe

    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.

    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).

    You may also wish to check out how to make dill pickles.

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    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 minutes
    Total Time: 20 minutes 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
    Prevent your screen from going dark

    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 is my delicious sticky vegan brussels sprouts.

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      Recipe Rating




    1. Kimberly

      April 08, 2023 at 3:11 pm

      Help! The first batch of pickled vegetables was perfect. So yummy! I made a second batch and while it tasted delicious, some of my veggies were mushy. I don’t think I did anything differently. Do you have any idea why this might have happened and what I can do to remedy this? Also, can I still reuse the brine or should I toss it? Thanks so much for your help and for this amazing recipe! : )

      Reply
      • Janelle Hama

        April 11, 2023 at 10:38 am

        Hi Kimberly,

        I would say that the pickles were left in the brine for too long or the veggies were a little older. Always try and use the best quality type of veg for pickling. It is best to start over

        Reply
        • Kimberly

          April 22, 2023 at 3:29 pm

          Okay, I’ll try again with super fresh veggies and won’t reuse the brine. Thanks for your advice. : )

          Reply
    2. 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
    3. 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
    4. 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
    5. 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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