Buzz Baxter

Guest Recipe: Armenian Toorshi – Picked Vegetable Medley

208
0

Recipe, history and photo courtesy of http://www.thegutsygourmet.net/toorshi.html

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.

Ingredients:

9 cups water

7 cups distilled white vinegar

Get the Mirror in your inbox:

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)

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