How To Make Pickled Vegetables (Armenian Torshi) (2024)

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.

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!

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.

Recipe

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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