Tourshi (Armenian Pickled Vegetables)

Instructions

1

In a small bowl, combine mustard, coriander, peppercorns, allspice, Aleppo pepper, and bay leaves. Stir until evenly combined, then set spice mixture aside.
2

On a clean work surface, cut vegetables into uniform pieces. For carrots, peel and cut into 1/2-inch sticks about 2 or 3 inches long. For cabbage, cut into quarters, remove core and tender outer leaves, and cut into 3/4- to 1-inch wide wedges lengthwise. For cauliflower, remove stem and cut into large florets. For celery, trim ends and cut into 1/2-inch sticks about 3 or 4 inches long. For green tomatoes, cut into 1-inch cubes. For turnips, peel and cut into 1/2-inch sticks about 2 to 3 inches long.
3

In the bottom of each clean, wide-mouth 1-quart canning jar, place 2 garlic cloves, 2 sprigs parsley, 1 clove, and 2 teaspoons of the spice mixture, then divide the remaining spice mixture evenly among the jars. Add vegetables, sweet peppers, and hot peppers, a few pieces at a time, to the jars, rotating between them, until each jar is filled to within 1/2 inch of rim, packing them as tightly as possible without crushing the contents. (You will have leftover vegetables; save remainder for another use.)
4

In a nonreactive stainless-steel pot or enameled Dutch oven, combine cider vinegar, water, and salt and bring to boil over high heat. Pour brine into jars until vegetables are covered; discard any remaining brine). Using a spoon, push contents of jars down into brine to ensure everything is submerged, then seal tightly, and invert jars. Let sit at room temperature for 5 days, turning jars over once a day. Refrigerate jars for at least 1 day before serving.
5

Serve as a snack, as part of a mezze spread, or as a side alongside a main course of your choosing.

Ingrédients

Instructions