• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe
menu icon
go to homepage
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

subscribe
search icon
Homepage link
  • Vegan Recipes
  • Lebanese
  • About
  • Subscribe

×
Home » Side Dishes

How to Pickle Vegetables - Armenian Torshi

Published: Mar 18, 2020 · Modified: Jan 19, 2022 by Janelle Hama *This post may contain affiliate links. Disclosure

179 shares
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.

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.

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 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 ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

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?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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.

More Sides

  • a plate of mashed potato and bulgur with sliced red chillies
    Potato Kibbeh
  • sauteed beetroot leaves in a white plate
    Garlic Soy Beet Greens
  • spinach sesame salad on a plate with a fork
    Spinach Sesame Salad
  • long bean rice in a bowl on a plate
    Long Bean Rice
179 shares

Reader Interactions

Comments

    4.86 from 7 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    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

Primary Sidebar

a female brunette throwing a lemon

Hello, I'm Janelle!

A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

Let's cook together!

More about me →

Recipes Not to Miss

  • a bowl of chopped mushroom salad
    Easy Raw Mushroom Salad With Balsamic Vinegar
  • a red casserole pot with okra stew
    Bamia (Okra Stew Without Meat)
  • fingers holding a brown chocolate balls
    Chocolate Bliss Balls Without Dates
  • a stack of vegan corn fritters
    Easy 4-Ingredient Corn Fritters (Vegan)

Free e Cookbook

I'm sharing 5 top recipes from my family's cookbook, get it delivered to your inbox. Sign up →

an ipad showing a cookbook cover

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Terms of Use

Newsletter + Links

Sign Up! for emails and updates
Web stories
Vegan Lebanese Recipes
Shop Kitchen Essentials

Contact

Contact
Work with me
Social media
Advertise

Copyright © 2025 Plant Based Folk

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.