Pickles and preserves
A winter pantry staple in Armenia, tourshi is made by soaking cauliflower, carrots, and celery in a vinegar brine simmered with garlic, coriander seeds, and bay leaves. A few days of resting gives the vegetables a tangy, spiced balance.
Clean and chop the cauliflower, carrots, celery, and garlic.
Bring the vinegar, water, salt, coriander seeds, and bay leaves to a boil.
Place the vegetables in clean jars and pour the hot brine over them.
Seal the jars and leave them at room temperature for 3 days, then refrigerate.
Wait for the brine to cool to room temperature before sealing the jars; hot brine can cause the lids to swell.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.