Buzz Baxter

Guest Recipe: Armenian Toorshi – Picked Vegetable Medley


Recipe, history and photo courtesy of

This traditional recipe was handed down to the late Buzz Baxter by his Aunt, Dickie Paul, in Fresno, CA. This delicious medley of pickled vegetables is a popular condiment throughout the Mediterranean and the Middle East.

For this recipe: use cabbage, cauliflower, garlic, green beans, carrots, sun-chokes, onions, peppers, okra, broccoli, Armenian cucumbers or whatever you have.


9 cups water

7 cups distilled white vinegar

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1/2 cup pickling salt, (Kosher salt or other non-iodized salt)

1/2 to 1 1/2 tablespoons sugar depending on sweetness desired

2-3 whole cloves garlic

2-3 hot dried chiles

Whole cloves, dill, tarragon, and or basil (optional)

Cabbage (cored and quartered)

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)


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.


For Armenian recipes from Dr. Baxter, and more about the remarkable history of the Baxter and Paul families, go to:

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