Guest Recipe: Armenian Toorshi – Picked Vegetable Medley

Carrots (cut in 3 inch rounds or quartered and cut into 2-3 inch lengths)

Cauliflower (cut into florets)

Celery stalks (cut into 2-3 inch pieces)

Small white onions (skinned and left whole)

Preparation:

Prepare the vegetables in the desired amount of each and place in a large covered jar or crock and pour the liquid and spices over the vegetables. Stir occasionally for about three weeks when pickles are ready to eat.  Serve chilled.

Serves 4-6.

Note: Fermented cabbage called for in some Armenian recipes, e.g., Bitliszee Tutoo, is prepared much in the same way as above.

From: http://www.thegutsygourmet.net/toorshi.html

For Armenian recipes from Dr. Baxter, and more about the remarkable history of the Baxter and Paul families, go to: http://thegutsygourmet.net/baxter-family-history.html