WATERTOWN — Guests learned how to make Armenian pickled vegetables (ttoo or tourshoo/tourshi) at the Tekeyan Cultural Association Boston Chapter’s cooking class on Wednesday, October 28 at the Baikar Building. Master chef Betty Arouyan demonstrated the method while audience members had their own ingredients ready to follow. They also enjoyed some nice light foods and desserts prepared by Tekeyan chapter members in a relaxed atmosphere before leaving with a full bottle of their own personally made pickled vegetables.
The key, according to Arouyan, is the pickling fluid. For one liter of regular tap water at room temperature, 3 tablespoons of kosher salt, 1 tablespoon of white vinegar, and ½ teaspoon of sugar are added. The vegetables are kept in a closed jar for at least three days. Some bubbling will take place indicating fermentation.
