Lucy's toorshi

undated

Canning and preserving
Cooking, Armenian
Pickles

recipe cards

Armenians of Whitinsville

All materials are under copyright by Armenians of Whitinsville.

text

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Recipes for: Lucy's toorshi
Serves:
From the Kitchen of:

BRINE

Double the brine for 3 gallon jars

13 1/2 cups water
4 1/2 cups white vinegar
4 1/2 Tblsp. canning or Kosher salt
2 1/4 Tblsp. sugar
6 Tblsp. pickling spice (wrapped in cheesecloth)

1 Recipe of Brine (only if you are making a small amount) calls for:
3 cups water
1 cup white vinegar
1 Tblsp. salt
1/2 Tblsp. sugar
1 1/2 Tblsp. pickling spice


Double the above amount for a 1 gallon jar.

Bring the brine to a boil. Let cool.

Chop cabbage, carrots, cauliflower, peppers, cukes,
celery, green tomatoes.

Line bottom of jar with 2 cloves of garlic, fresh dill
& red crushed pepper seeds.
Line with veggies half way. Add 2 more garlic cloves,
fresh dill & red crushed pepper seeds.
Add rest of veggies. Top with 2 cloves of garlic,
fresh dill & red pepper seeds.
Add the cooled brine over veggies. Add a SPECK of
tumeric on top of each jar. Cover, REFRIGERATE.

Takes about 4 to 5 weeks before it's ready to eat.
ENJOY