Tourshi (Armenian Pickles)

Tourshi (Armenian Pickles)

I LOVE tourshi!!!

3-4 cauliflowers, broken into small flowerets
2 bunches celery, cut in desired lengths
3 lbs. carrots, cut in desired lengths
3 lbs. green pepper, cut in desired lengths
small white onions (opt.)
green tomatoes (opt.)
green or wax beans (opt.)
4-5 hot peppers
garlic
brown sugar
celery tops
Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half. Fill bottles with assorted, washed, cut-up vegetables. Pour brine to about 1½' from top and tightly pack additional vegetables in jars as they begin to settle.
Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place a teaspoon of brown sugar on top of each jar and seal tightly. Set bottles in cool place. Tourshi will be ready in two weeks.

Brine:
½ gal. cider vinegar
½ pt. water, strained from ½ box cooked pickling spices
(pickling spice mix should have Allspice, Mustard, Clove, Ginger, Cinnamon, Coriander seeds, Black pepper, Dill seeds, Bay Leaves, Cardamom).
1 gal. water
1½ cups cooking salt (non-iodized)

Makes approximately 12 quarts