Go Back Email Link
+ servings
How to make pickled vegetable recipe - Armenian Tourshi in a jar with a hand
Print Recipe
5 from 3 votes

Pickled Vegetables

Pickled vegetable recipe that is easy. How to make pickled vegetables.
Prep Time20 mins
Total Time20 mins
Course: Side Dish
Cuisine: Armenian
Diet: Gluten Free, Vegan
Keyword: armenian, kabis, pickled, pickles, tourshi, vegetables
Servings: 25 servings
Calories: 18kcal
Author: Janelle

Equipment

  • Mason Jar

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

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

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