Why It Works
- Pouring sizzling vinegar brine over the greens jumpstarts the pickling course of.
- Holding the tourshi for 5 days at room temperature permits the greens soften and the flavors of the pickles to meld.
For my household and lots of different Armenians, autumn meant it was time to sock two issues away for the lengthy winter forward: sujuk, an air-cured, closely spiced beef sausage, and tourshi, pickled greens in a tangy, lightly-spiced vinegar brine. In Armenia—in addition to in quite a few different international locations within the area—tourshi (or turshi) simply means “pickles,” and the dish will be made with nearly any crisp, edible-when-raw vegetable you may consider. Armenians set tourshi on the eating desk regardless of the event, however it’s a vital part of any mezze unfold or a aspect dish alongside entrées.
Severe Eats / Amanda Suarez
After we make tourshi, we simply purchase a large number of greens and pack them into as many containers as mandatory. In my household, we normally made it from a greatest-hits assortment of crunchy issues—carrots, celery, cauliflower, cabbage, unripe inexperienced tomatoes, turnips, and tender-skinned lengthy candy peppers—however the course of works it doesn’t matter what mixture you select, and I usually use it to pickle no matter I’ve readily available and have to protect for in a while. With that mentioned, I’ve tried to be as prescriptive as doable on this recipe. To be able to be sure you have sufficient greens and brine to fill your jars, and on condition that totally different greens will take up totally different quantities of house within the jars, you’ll have to start out with greater than you may presumably use and repurpose no matter you may’t handle to suit.
The tactic for making tourshi is easy: You narrow the greens into bite-size items or quick spears, and pack them into containers, together with a scoop of entire fragrant spices, a couple of sprigs of parsley, a few garlic cloves, and nonetheless many sizzling peppers you need. Tourshi will be spicy, nevertheless it isn’t all the time; use as many sizzling peppers as you want, however take care you don’t overdo it and make the pickles intolerably sizzling, except that’s your factor.
My dad and mom all the time put their tourshi into giant ceramic crocks that they saved in an unheated cellar all winter, however nearly any sealable heatproof container will do; my recipe is crafted to make use of 4 one-quart mason jars. As soon as the containers are stuffed, you deliver a combination of water, cider vinegar, and salt to a boil, after which rigorously pour the new brine over the greens. Including the new liquid immediately on high gently par-cooks the greens simply sufficient to extend their tenderness with out sacrificing their texture. You then seal the containers and depart them for 5 days at room temperature, throughout which period the greens soften additional and the flavors of the pickles meld.
Severe Eats / Vicky Wasik
With giant containers like crocks, you may place a plate or one other heavy object on high to carry the greens beneath the brine; in jars, simply flip them over as soon as a day to maintain every part sufficiently submerged. After that, they go into the fridge to sit back for a day earlier than being able to serve. Your completed tourshi in all probability received’t stick round too lengthy, but when it does, it retains for six months or longer within the fridge.
I belief that after you make this recipe as soon as, you’ll get the dangle of the essential methodology and can be impressed to make use of it to protect all kinds of greens, in no matter ingenious combos you want.
