Pickled Veggies-Toorshi -Armenian Pickles

You don't need to plan ahead (much anyway) when you have a craving for these salty and sour veggie pickles. Make them with a cold brine, and they're ready in 7 days-although my family have been picking at them since day one! 

You can put them in jars, but if you  need a lot for a party or big group, these great tubs from smart and final are perfect!  They go in the fridge after 5  to 7 days.  

Say "Tour-she"

5 Day Tourshi

 (Armenian pickled Veggies) 




Vegetables  (Carrots, Cauliflower, Celery, Cabbage.)


Pack in gallon size jar. Put 2 or more cloves of garlic and Hot Pepper seeds (about ½ teaspoon)

in the bottom of jar and a few more in the middle of vegetables.



Brine Mixture


5 ½ Cups of Water


3 ½ Cups of Heinz White Vinegar


1/3-Cup Plain Salt


Boil brine 5 minutes, let cool to Luke warm---pour over packed vegetables. Store in a cool place for 5 to 7 days, then refrigerate.




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I didn't expect to see recipes on your blog.
We usually just buy it from the Armenian grocery stores here.
I have to make your recipe for my family.

5 day toorshi

Hi Coco itk! I have some great recipes I will be sharing. I made these for a party, and thought it would be a great place to start! Our family recipe is for warm brine and to seal, but these refrig ones are perfect if you're in a hurry and have room in your fridge.

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